Best 2 Salmon Poke Stuffed Avocados Recipes

Indulge in a culinary journey with this collection of delectable salmon poke stuffed avocado recipes, offering a vibrant fusion of flavors and textures. These culinary creations take the classic Hawaiian dish of poke, featuring succulent salmon marinated in a savory blend of soy sauce, sesame oil, and ginger, and elevate it with a creamy avocado base. Each recipe presents a unique take on this delightful dish, ensuring an unforgettable dining experience.

From the tangy and refreshing Citrus Salmon Poke Stuffed Avocados, bursting with flavors of lime and grapefruit, to the creamy and indulgent Avocado Salmon Poke with Spicy Mayo, each recipe tantalizes the taste buds with its distinct character. If you crave a touch of heat, the Spicy Salmon Poke Stuffed Avocados pack a punch with their sriracha-infused marinade. For a burst of umami, the Everything Bagel Salmon Poke Stuffed Avocados infuse the dish with the savory flavors of an everything bagel seasoning. And if you're seeking a light and refreshing option, the Cucumber Salmon Poke Stuffed Avocados offer a crisp and cool contrast to the richness of the salmon and avocado.

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 taste of your poke.
Cut the salmon into small pieces. This will help it to marinate evenly and absorb the flavors of the other ingredients.
Use a variety of toppings. This will add flavor and texture to your poke. Some popular toppings include avocado, cucumber, edamame, seaweed salad, and tobiko.
Make sure the poke is chilled before serving. This will help to keep it fresh and flavorful.

Conclusion:

Salmon poke stuffed avocados are a delicious, healthy, and easy-to-make meal. They're perfect for a quick lunch or dinner, and they're also great for entertaining. With a few simple ingredients and a little bit of time, you can create a delicious and impressive dish that everyone will love.