Salmon Poke Bowls
Cubes of sushi-grade salmon in a soy-sesame marinade over rice with cucumber, avocado, edamame and a spicy mayo drizzle. No cooking beyond the rice.
New to the library
Ingredients (13)
- 1 lb sushi-grade salmon, cubed
- 3 tbsp soy sauce or tamari
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 2 scallions, sliced
- 2 cups sushi rice
- 1 cucumber, diced
- 1 avocado, sliced
- 1 cup shelled edamame, cooked
- 1/3 cup mayonnaise
- 1 tbsp sriracha
- Sesame seeds, nori strips and pickled ginger for topping
Steps
- Cook the sushi rice and season with a splash of rice vinegar and a pinch of sugar and salt.
- Toss the salmon with the soy sauce, sesame oil, vinegar, ginger and scallions. Chill 10 minutes.
- Mix the mayo and sriracha.
- Build bowls: rice, salmon, cucumber, avocado and edamame. Drizzle with spicy mayo and top with sesame seeds, nori and pickled ginger.
Recipes are the easy part. Deciding is the hard part.
Agent Chef has your own AI assistant propose ten dinners a week, your household votes from their phones, and the grocery list writes itself. Free to start.