Salmon Poke Bowls

Submitted By: Downhome Editors

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Difficulty: easy Prep Time: Total Time:

4 cups cooked rice
4 tbsp soy sauce
4 tsp rice vinegar
4 tsp sesame oil
1/4 tsp chile oil (Optional)
3/4 pound sashimi-grade salmon, cut into small cubes

Toppings
1 avocado, sliced, or to taste
1 red bell pepper, sliced, or more to taste
1/4 cup shelled edamame, or more to taste
4 sheets dried seaweed, cut into strips, or to taste
1 tbsp pickled ginger, or to taste
1 tbsp furikake (Japanese nori seasoning), or to taste
2 tbsp chopped green onion, or to taste
1 tbsp sesame seeds, or to taste

Divide rice among four 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. Yields four servings.
Substitute lettuce for the rice or use a mixture of both. Substitute sashimi-grade tuna for the salmon, or use tofu or mushrooms. Add finely chopped pollock if desired. Use tamari or liquid aminos if the dressing needs to be gluten free. Here are some other topping ideas: wakame (seaweed salad), fresh tobiko (fish eggs), thinly sliced omelet, diced pineapple and/or mango.