January 16, 2025
Salmon Poke Bowl
Salmon Poke Bowl
4 servings | 30 min total cooking
INGREDIENTS
Salmon Poke
- 1 pound salmon, cut into ¾" cubes
- ¼ cup soy sauce
- 2 tablespoons sliced green onions
- 1 teaspoon rice wine vinegar
- 1 teaspoon sriracha
- 1 teaspoon sesame oil
- ½ teaspoon sesame seeds
Pickled Cucumbers
- ½ cup rice wine vinegar
- ½ cup water
- ⅓ cup honey
- 1 teaspoon kosher salt
- ½ teaspoon red chili flakes
- 2 6-inch persian cucumbers, ⅛" thick slices
Sriracha Mayonnaise Sauce
- 2 tablespoons sriracha
- 2 tablespoon mayonnaise
METHOD
- Make the Salmon Poke – In a medium bowl, combine diced salmon, soy sauce, green onions, rice wine vinegar, sriracha, and sesame oil. Cover and refrigerate while making the pickled cucumbers.
- Make the Pickled Cucumbers – In a medium saucepan, combine rice wine vinegar, water, honey, salt, and chili flakes. Bring to a boil over high heat. Once boiling, turn off the heat, add cucumber slices, and stir. Marinate for 10 minutes, then transfer the cucumber mixture to a container. Cover and refrigerate until ready to use or freeze for 5 to 10 minutes to cool quickly.
- Make the Sriracha Mayonnaise – In a small bowl, whisk the Sriracha and mayonnaise until combined.
- Assemble the Bowl – To serve, add any additional ingredients to the bowl, such as rice or salad for the base. Top with salmon poke, pickled cucumbers, and Sriracha mayonnaise.
Notes
- Salmon Selection: Purchase sashimi-grade or sushi-grade salmon.
- Sriracha Substitute: Use garlic chili sauce, chili paste, chili crisp, or gochujang.
- Cucumber Substitute: Slice about 1 cup of English or regular cucumbers.
- Make-Ahead: The pickled cucumbers and sriracha sauce can be refrigerated and made 5 days in advance. It’s best to eat the salmon poke on the same day of preparation.
Nutrition Facts
Calories 296kcal
Carbohydrates 22g (7%)
Protein 26g (52%)
Fat 11g (17%)
Cholesterol 71mg (24%)
Sodium 1409mg (59%)
Potassium 10mg
Sugar 17g (19%)
Vitamin A200IU (4%)
Calcium 10mg (1%)
Iron 0.4mg
Ingredients 3 whole eggs 120g shrimp (peeled) 2 tbsp Greek yoghurt Salt, pepper Optional: garlic, chilli flakes, spinach Instructions Step 1 Lightly sauté shrimp in a pan (2–3 mins each side). Step 2 Whisk eggs with salt & pepper. Step 3 Pour eggs into pan, scramble gently. Step 4 Stir through Greek yoghurt at the end for creaminess. Step 5 Serve immediately. Nutrition and Cooking Times Prep time: 20 minutes | Cook time: 20minutes Serves: 4 Nutrient Value (per serving): Calories: 450cal | Protein: 50-55g | Fat: 25g | Carbohydrates: 5g |
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