Best 2 Salmon Avocado Poke Bowls Recipes

**Dive into a culinary journey with our delectable Salmon Avocado Poke Bowls, a symphony of flavors that will tantalize your taste buds.**

Indulge in a delightful fusion of textures and colors as you savor each bite. Perfectly seared salmon, creamy avocado, and a medley of fresh vegetables dance upon a bed of fluffy rice, creating a vibrant and nutritious masterpiece. Drizzle the zesty poke sauce, a blend of umami and spice, over the bowl, and experience an explosion of flavors that will leave you craving more. With three variations to choose from – Classic, Spicy, and Veggie – these Salmon Avocado Poke Bowls are a culinary adventure that caters to every palate. Whether you prefer the traditional allure of the Classic Poke Bowl, the fiery kick of the Spicy Poke Bowl, or the vibrant goodness of the Veggie Poke Bowl, each bowl promises a unique and unforgettable experience. So, prepare to embark on a culinary voyage with our Salmon Avocado Poke Bowls, a harmonious blend of flavors that will leave you utterly satisfied.

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!

SALMON-AVOCADO POKE BOWLS

Salmon-Avocado Poke Bowls image

Imagine your favorite sushi roll. Now imagine it deconstructed and served in a bowl: delicious rice topped with raw fish, avocado, scallion and sesame seeds. Well, that's one possible combination! Poke (POH-kay) is a healthy Hawaiian staple of marinated, chopped raw fish, often made with tuna. Build-your-own-poke-bowl spots are popping up all over the country, letting you pair your choice of fish with rice and as many toppings as a burrito bar. We're smitten with the hot-meets-cold and cooked-meets-raw dichotomy of the poke bowl, so we made our own version in Food Network Kitchen, opting for omega 3-packed salmon as the star. The dish is low in calories, high in protein and super-easy to make.

Provided by Leah Brickley

Categories main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

8 ounces super-fresh, wild-caught skinless salmon fillet, cut into 1/2-inch cubes
1 teaspoon low-sodium soy sauce
1 teaspoon sambal olek
1 teaspoon toasted sesame oil
1 teaspoon grated fresh ginger
Pinch kosher salt
2 cups warm, cooked white or brown rice
1 avocado, pitted, peeled and thinly sliced
Thinly sliced scallions
Toasted sesame seeds or furikake (Japanese seasoning blend)

Steps:

In a medium bowl, toss salmon with soy sauce, sambal olek, sesame oil, ginger and salt. Cover and refrigerate for 2 hours.
Divide rice between 4 bowls and top each with a quarter of the salmon and a quarter of the avocado. Sprinkle with scallions and sesame seeds and serve.

Nutrition Facts : Calories 260 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 30 milligrams, Sodium 140 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 15 grams, Sugar 1 grams

Tips:

Use fresh, high-quality ingredients. This will make all the difference in the flavor of your poke bowls.
Customize your bowls to your liking. Add more or less of any ingredient, or swap out one ingredient for another.
Make a big batch of rice and store it in the refrigerator for later use. This will save you time when you're ready to assemble your bowls.
Poke bowls are a great way to use up leftover salmon, avocado, and other ingredients.
Be creative with your toppings. There are endless possibilities, so have fun and experiment.

Conclusion:

Salmon avocado poke bowls are a healthy, delicious, and easy-to-make meal that is perfect for busy weeknights. They are also a great way to use up leftover salmon and avocado. With a variety of toppings to choose from, everyone can customize their bowl to their liking. So next time you're looking for a quick and easy meal, give salmon avocado poke bowls a try.