How To Make A Salmon Poke Bowl At Home
2020 and now 2021 have been the year/years of cooking at home for us. One of the things we miss most about life before COVID (and baby) is being able to eat out at restaurants as much as we used to. These poke bowls brought us the nostalgia of our old tradition of Monday night yoga and poke downtown. They were so easy to make, healthy, and packed all the umami you want when you think of an amazing poke bowl! I feel like poke can be intimidating so I hope this recipe takes all of that away from you, and shows you how simple it can be to make a great poke bowl at home!
Let’s start with the toppings – arguably the most important part of the bowl (besides the quality of your fish of course). I’ve taken inspiration from my favorite poke spot in Houston – Seaside Poke. I love how creative they get with their toppings! I also really enjoy going to Asian markets and discovering new things there. Here are my suggestions for you for each step:
Base:
- Lettuce Mix
- Rice
Toppings:
- Raw SUSHI GRADE Salmon
- Crunch Oil With Chili Garlic (this stuff is UNREAL!!!!)
- Edamame
- Hot Cheetos (Crushed)
- Fried Garlic and Shallots
- Radish
- Green onion
- Onion
- Hot Peppers (serrano, jalapeno, thai chili)
- Cilantro
- Avocado
- Orange slices
- Watercress
- Cucumber
- Tomato
- Red Pepper Threads
- Togarashi
- Furikake
- Sesame Seeds
- Sesame Oil
- Truffle Oil
- Nori
- Puff Rice
All of these toppings are of course optional and you should use what speaks to you. I want to also talk about the type of fish you use. We buy our fish sushi grade from a wholesaler. You should always make sure the fish you buy is SUSHI GRADE. Speak to your local fish monger and confirm this. If you can’t buy sushi grade, there is no problem with cubing and cooking your fish. I actually cooked half of our salmon and it was incredible!
How To Make A Salmon Poke Bowl At Home
Ingredients
Base:
- 1 Cup Cooked Rice
- 1 Cup Lettuce Mix
- 1 lb. Sushi Grade Salmon or other fish
Toppings (All Optional):
- Hot Cheetos (Crushed)
- Edamame
- Fried Garlic and Shallots
- Radish
- Green Onion
- Onion
- Hot Peppers (serrano, jalapeno, thai chili)
- Cilantro
- Avocado
- Orange Slices
- Watercress
- Cucumber
- Cherry Tomatoes
- Red Pepper Threads
- Togarashi
- Furikake
- Sesame Seeds
- Sesame Oil
- Truffle Oil
- Nori
- Puff Rice
Sauce:
- 3 Tbsp. Low Sodium Soy Sauce
- 1 Tbsp. water
- 1/2 tsp. sesame oil
- 1 tsp. ponzu chili sauce
- 1/2 Tbsp. Brown sugar
- 3/4 tsp. rice vinegar
- 1 Tbsp Chili oil with crunchy garlic
Instructions
Sauce Base:
- Mix together sauce ingredients and store in fridge until you are ready to use!
Salmon:
- Remove the salmon skin and discard it. Examine the salmon to see if there are any bones lodged in the meat and use a pair of fishbone tweezers remove them. Cut the salmon into 1/2-inch cubes. Add the salmon into a medium-sized bowl and set it aside.
- If you want to cook part of the salmon, pan sear the cubes lightly and set aside.
Putting it together:
- Put your base together. This can either be just rice, just lettuce mix, or a combination of both. Pour a little bit of your sauce on top. Set aside.
- Combine your salmon and desired toppings in one bowl (all except the more delicate toppings like sesame seeds, crunchy toppings and seasonings). Pour in your desired amount of soy sauce mixture. Mix gently.
- Top with the rest of the crunchy toppings and seasonings. Enjoy!!!
Wow! That looks so fancy and delicious! What does Chili Oil with Crunchy Garlic taste like? What is the red threadlike topping? I want. . .
Thank you!! The threads are red pepper threads – they are amazing. And the chili oil is like garlic umami. It’s basically just a chili oil with crunchy fried garlic pieces. It’s amazing.