Sesame Ginger Salmon Poke Bowls

• 1 lb sushi-grade salmon, diced
• 2 tablespoons sesame seeds
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon fresh ginger, minced
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1/2 teaspoon honey
• 1/2 teaspoon red pepper flakes
• 4 cups cooked sushi rice
• 1 cucumber, diced
• 1 cup edamame, shelled and cooked
• 1 avocado, diced
• 2 green onions, thinly sliced
• Sesame seeds for garnish

Steps

1. 1 Pat the diced salmon dry with paper towels and toss with sesame seeds.
2. 2 In a small bowl, whisk together soy sauce, rice vinegar, ginger, sesame oil, garlic, honey, and red pepper flakes.
3. 3 Toss the salmon in the sauce until well coated and set aside for 10 minutes.
4. 4 Divide the sushi rice among four bowls.
5. 5 Top each bowl with an equal portion of the marinated salmon.
6. 6 Arrange cucumber, edamame, avocado, and green onions over the salmon.
7. 7 Sprinkle with extra sesame seeds for garnish.
8. 8 Serve immediately and enjoy!

Equipment

• Cutting board
• Chef's knife
• Medium bowl
• Whisk
• Measuring spoons

Variations

• Add crispy wontons or seaweed for an extra crunch.
• Substitute the salmon with fresh tuna for a different flavor profile.

Substitutions

• Use coconut aminos instead of soy sauce for a gluten-free option.
• Substitute avocado with mango for a tropical twist.

Pairings

• Serve with a simple green salad or edamame appetizer.
• A side of miso soup complements the poke bowls nicely.

Nutrition

Tips

• Ensure your salmon is sushi-grade to ensure it's safe to eat raw.
• For extra flavor, toast the sesame seeds before tossing them with the salmon.

Storage

Store leftovers in an airtight container in the refrigerator for up to 1 day. The flavors are best enjoyed fresh.

Freezing: This dish does not freeze well due to the delicate texture of the salmon and the rice.

Serving Suggestions

• Serve with pickled ginger and wasabi on the side for added authenticity.
• Pair with a crisp white wine or a refreshing sake.

FAQ