Cooked Salmon Poke Bowl
This cooked salmon poke bowl recipe will satisfy your cravings while also getting your veggies in. It's ready in under an hour (including marination time) and is both gluten and dairy-free with a vegan option.
Ingredients
Marinade
- ¼ cup reduced-sodium tamari or soy sauce or use coconut aminos for soy-free
- 2 teaspoons toasted sesame oil
- 1 teaspoon rice vinegar or substitute, see notes
- 1 teaspoon granulated sugar, maple syrup, or honey
- 1 teaspoon grated ginger or substitute, see notes
- 1 teaspoon sriracha or substitute, see notes
Cooked Salmon Bowls
- 1 pound salmon, skin and bones removed, cut into 1.5-inch cubes
- 1 tablespoon olive or avocado oil
- 1 cup sushi or jasmine rice, rinsed
- 1 ½ cups water or broth
- vegetables of choice
- sliced avocado
- spicy mayo
Instructions
- Add the cubed salmon to a medium bowl and add the marinade ingredients. Toss until well coated, then cover the bowl and let it marinate in the fridge for 30 minutes.
- While the salmon marinates, bring the rinsed rice and water or broth to a boil, cover, reduce the heat to medium-low and cook for however long the package suggests (this will vary depending on the type of rice you use).
- Heat a large skillet over medium heat with 1 tablespoon of oil. Once hot, add in the marinated salmon cubes and arrange them in a single layer. Cook on one side for 4 minutes, flip over and cook another 2-3 minutes, depending on your preference of doneness.
- Arrange in bowls by adding the rice, salmon, vegetables, avocado, and a drizzle of sauce.
Notes
No salmon? - sub another type of fish or shrimp.
Make it vegan - use tofu (this crispy tofu recipe looks amazing).
No rice vinegar? - you can also use lime juice or apple cider vinegar.
No fresh ginger? - use ground ginger or ginger paste or omit it completely.
No granulated sugar? - honey or maple syrup also works.
No sriracha? - add cayenne or red pepper flakes instead.
Variations - use a different marinade, get creative with your toppings, switch up the sauce and try chipotle mayo, lemon miso sauce, or carrot ginger dressing.