Smoked Salmon Poke
These smoked salmon poke bowls are made with seasoned sushi rice, hot smoked salmon, and a spicy mayo sauce. Serve as a quick lunch or dinner!
Servings: 2 people
Calories: 765kcal
Equipment
Ingredients
- 8 ounces hot smoked salmon unflavored or spicy
Sushi Rice:
- 1 cup medium-grain sushi rice
- 1 ½ cups water
- ½ teaspoon sea salt
- 2 tablespoons rice vinegar
Teriyaki Sauce:
- ¼ cup soy sauce or tamari sauce (use gluten-free certified if needed), use low-sodium soy sauce if desired
- ¼ cup rice vinegar
- 1 tablespoon sugar (white or brown)
Spicy Mayo:
- 2 tablespoons mayonnaise
- 2 teaspoons Sriracha or more, to taste
Poke Bowl Toppings:
- ½ teaspoons furikake seasoning Or swap a few pieces of thinly sliced nori (roasted seaweed)
- 1 avocado, thinly sliced
- 1 Persian cucumber, thinly sliced
- 1 green onion, thinly sliced (green top only)
- 6 slices pickled sushi ginger Use more or less as desired
- wasabi (optional), to taste
- extra soy sauce or tamari, to taste Use gluten-free certified sauce if needed
Instructions
Make Sushi Rice:
- Add the rice to a mesh sieve and rinse until the water runs clear.Stovetop directions follow. Alternatively, use a rice cooker or Instant Pot to cook the rice, following the package or appliance directions for sushi rice.Note: If using short-grain rice instead of medium-grain, follow the package directions. Stovetop Directions:Add rice, water and salt to a small saucepan. Bring to a boil over medium-high heat. Cover pot and lower heat to low. Cook rice for 20 minutes, and then remove from heat. Leave covered for an additional 10 minutes.After cooking:Keep the rice covered until you're ready to use. Stir in the rice vinegar just before serving.
Make the Teriyaki Sauce:
- Add the teriyaki sauce ingredients into a small saucepan. Bring the sauce to a boil, and then simmer about 3 minutes or until thickened. Set aside.
Assemble the Poke Bowls:
- Mix together the mayo and sriracha. Taste, and add more hot sauce if desired.Scoop rice into the bowls. (You may have extra rice.)Sprinkle the furikake seasoning evenly over the rice. (If using nori instead, simply arrange it on the rice.)Flake the salmon apart and add to the bowls. Drizzle the teriyaki sauce over the fish and rice. (Use as much of the marinade as you want; you might have extra.) Add the avocado, cucumbers and green onion. Drizzle the spicy mayo across the toppings (you might have extra).Serve pickled ginger, wasabi, and extra soy sauce on the side. Serve any extra teriyaki sauce or spicy mayo on the side.Serve immediately.
Notes
Extra Topping Ideas:
- Marinate sliced Japanese or English cucumber in rice vinegar overnight. Strain cucumbers out of vinegar, toss with sesame seeds + serve.
- Add edamame
Nutrition
Calories: 765kcal | Carbohydrates: 95g | Protein: 38g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 2451mg | Potassium: 703mg | Fiber: 10g | Sugar: 8g | Vitamin A: 615IU | Vitamin C: 15mg | Calcium: 117mg | Iron: 5mg
