Best Salmon Poke Bowl Recipe By Tasty Recipes

LOMI-LOMI SALMON POKE BOWL BY BROOKE WILLIAMSON RECIPE BY TASTY

Steps:

• Place salmon on a wire rack and season with salt on both sides. Cover and refrigerate for 2 hours.
• Take cured salmon out of the refrigerator, rinse and pat dry. Slice into cubes. Set aside in a bowl.
• Dice the cucumber and add into the bowl with the salmon.
• Dice the tomato and add into the bowl.
• Slice the scallion and add into the bowl.
• Dice the onion and add it into the bowl. Mix until combined.
• In another bowl, combine the ingredients for the shoyu sauce. Add sugar as early as possible so all the grains are dissolved.
• Spoon shoyu dressing on poke bowl. Mix to coat.
• In a small bowl, add cooked rice, top with poke ingredients, and spoon additional shoyu dressing to taste.
• Slice nori into small strips.
• Garnish with sliced nori and serve immediately!
• Enjoy!

DO-IT-YOURSELF SALMON POKE BOWLS

Steps:

• Divide rice among 4 bowls.
• Mix soy sauce, rice vinegar, sesame oil, and chile oil in a bowl to make dressing. Mix salmon with the dressing. Divide among the 4 bowls.
• Top bowls with avocado, red bell pepper, edamame, seaweed, pickled ginger, and furikake seasoning. Garnish with chopped green onion a sprinkling of sesame seeds.

SALMON POKE BOWL RECIPE BY TASTY

Steps:

• Add the rice to a fine mesh strainer and submerge in a bowl filled with water. Shake the rice a few times to remove excess starch.
• Transfer the rice to a medium pot and add 1 cup (240 ml) of water. Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 10 minutes. Remove the pan from the heat and let stand for 15 minutes.
• Remove the lid and fluff the rice with a fork or rice paddle. Transfer the rice to a large bowl.
• Mix together the rice vinegar, sugar, and salt and pour over the rice while still hot. Gently fold the rice to incorporate. Cover and set aside until ready to assemble the bowl.
• Using a very sharp knife, gently slice the salmon fillet into ½-inch (1 cm) cubes. It may be easier to slice if you place the salmon in the freezer for a few minutes to help it firm up.
• Just before assembly, place the salmon in a bowl and season with the soy sauce and lemon juice.
• To assemble, place a few spoonfuls of rice into a medium bowl (use any leftover rice for another poke bowl or sushi). Top the rice with the seasoned salmon, avocado, cucumber, ginger, green onions, nori sheets, toasted sesame seeds, and black sesame seeds.
• Enjoy!