Best 2 Do It Yourself Salmon Poke Bowls Recipes

**Indulge in Culinary Delight with DIY Salmon Poke Bowls: A Symphony of Flavors and Textures**

Embark on a taste adventure with our delectable salmon poke bowls, a vibrant fusion of Hawaiian and Japanese cuisine. Dive into the depths of flavor with our carefully curated recipes, each offering a unique symphony of textures and tastes. Delve into the classic Hawaiian poke, where fresh salmon is marinated in a savory blend of soy sauce, sesame oil, and green onions. Elevate your palate with the spicy poke, where a touch of heat awakens your senses, or opt for the refreshing citrus poke, where zesty lemon and lime dance harmoniously with the salmon's richness. Complete your culinary journey with our vegan poke, a vibrant medley of vegetables and tofu marinated in a tangy dressing, sure to satisfy even the most discerning palate.

Here are our top 2 tried and tested recipes!

SALMON POKE BOWL RECIPE BY TASTY

Salmon Poke Bowl Recipe by Tasty image

Here's what you need: sushi rice, water, rice vinegar, sugar, salt, wild-caught, sushi-grade salmon fillet, soy sauce, lemon juice, avocado, cucumber, pickled ginger, green onion, nori, toasted sesame seeds, black sesame seeds

Provided by Joey Firoben

Categories Dinner

Yield 1 serving

Number Of Ingredients 15

Ingredients

1 cup sushi rice
1 cup water, plus more for rinsing
3 tablespoons rice vinegar
1 ½ teaspoons sugar
½ teaspoon salt
8 oz wild-caught, sushi-grade salmon fillet
2 tablespoons soy sauce
2 tablespoons lemon juice
½ avocado, thinly sliced
½ cucumber, halved lengthwise and thinly sliced
2 tablespoons pickled ginger
1 green onion, thinly sliced
5 small sheets nori
¼ teaspoon toasted sesame seeds
¼ teaspoon black sesame seeds

Steps:

Add the rice to a fine mesh strainer and submerge in a bowl filled with water. Shake the rice a few times to remove excess starch.
Transfer the rice to a medium pot and add 1 cup (240 ml) of water. Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 10 minutes. Remove the pan from the heat and let stand for 15 minutes.
Remove the lid and fluff the rice with a fork or rice paddle. Transfer the rice to a large bowl.
Mix together the rice vinegar, sugar, and salt and pour over the rice while still hot. Gently fold the rice to incorporate. Cover and set aside until ready to assemble the bowl.
Using a very sharp knife, gently slice the salmon fillet into ½-inch (1 cm) cubes. It may be easier to slice if you place the salmon in the freezer for a few minutes to help it firm up.
Just before assembly, place the salmon in a bowl and season with the soy sauce and lemon juice.
To assemble, place a few spoonfuls of rice into a medium bowl (use any leftover rice for another poke bowl or sushi). Top the rice with the seasoned salmon, avocado, cucumber, ginger, green onions, nori sheets, toasted sesame seeds, and black sesame seeds.
Enjoy!

DO-IT-YOURSELF SALMON POKE BOWLS

Do-It-Yourself Salmon Poke Bowls image

Salmon poke bowls are easy to make in your own home! Buy your favorite toppings and enjoy a totally custom poke bowl for cheaper than buying it at a restaurant.

Provided by A Day In the Kitchen

Categories Main Dish Recipes Bowls

Time 25m

Yield 4

Number Of Ingredients 14

Ingredients

4 cups cooked rice
4 tablespoons soy sauce
4 teaspoons rice vinegar
4 teaspoons sesame oil
¼ teaspoon chile oil
¾ pound sashimi-grade salmon, cut into small cubes
1 avocado, sliced, or to taste
1 red bell pepper, sliced, or more to taste
¼ cup shelled edamame, or more to taste
4 sheets dried seaweed, cut into strips, or to taste
1 tablespoon pickled ginger, or to taste
1 tablespoon furikake (Japanese nori seasoning), or to taste
2 tablespoons chopped green onion, or to taste
1 tablespoon sesame seeds, or to taste

Steps:

Divide rice among 4 bowls.
Mix soy sauce, rice vinegar, sesame oil, and chile oil in a bowl to make dressing. Mix salmon with the dressing. Divide among the 4 bowls.
Top bowls with avocado, red bell pepper, edamame, seaweed, pickled ginger, and furikake seasoning. Garnish with chopped green onion a sprinkling of sesame seeds.

Nutrition Facts : Calories 511.2 calories, Carbohydrate 57.4 g, Cholesterol 46.8 mg, Fat 19.8 g, Fiber 5.1 g, Protein 24.1 g, SaturatedFat 2.9 g, Sodium 1077.7 mg, Sugar 4 g

Tips:

Ensure you use sushi-grade salmon, which is safe for consumption without cooking.
Cut the salmon into small, bite-sized pieces to enhance the poke experience.
Marinate the salmon properly to infuse it with delectable flavors. Suggested time: 30 minutes to overnight.
Use high-quality soy sauce for an authentic and flavorful base.
Experiment with various toppings to create a customized and visually appealing poke bowl.
Top with crunchy elements like crispy shallots or tempura flakes for added texture.
Consider adding a spicy sauce or Sriracha for a kick of heat.
Serve the poke bowls chilled to maintain the freshness of the ingredients.

Conclusion:

Crafting your own salmon poke bowls at home allows for endless customization and creativity. Experiment with different flavors, toppings, and sauces to cater to your unique preferences. Whether you prefer classic or adventurous flavor combinations, the DIY approach empowers you to create a culinary masterpiece that tantalizes your taste buds. Embark on this delicious journey and relish the satisfaction of savoring a homemade salmon poke bowl bursting with freshness and vibrant flavors.