Spicy Salmon Poke Bowl
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
3
35 minutes
Prep time
15 minutes
Marinade/Proof time
10 minutes
Cook time
10 minutes
The inspiration for this Spicy Salmon Poke Bowl comes from traditional poke bowls served in Hawaii, which were influenced heavily by Japanese cuisine including sushi. By adding a spicy twist with sriracha, this recipe aims to elevate the classic combination of fresh ingredients into a delightful and satisfying dinner option that showcases fresh, high-quality salmon, and an array of colourful vegetables.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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200 grams sushi rice (rinsed thoroughly)
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250 milliliters water (for cooking rice)
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30 milliliters rice vinegar (optional for seasoning rice)
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300 grams salmon fillet (skin removed, diced into 2cm cubes)
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30 milliliters soy sauce (for marinating)
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15 milliliters sriracha sauce (adds spice; adjust to taste)
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10 milliliters sesame oil (for flavour)
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1 medium cucumber (sliced thinly)
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1 medium carrot (julienned or grated)
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100 grams edamame (cooked and shelled)
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1 medium avocado (sliced)
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1 sheet nori seaweed (cut into strips or squares)
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1 tablespoon sesame seeds (for garnish)
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3 stalks spring onions (sliced for garnish)
Instructions
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1.
Cook the sushi rice:
Rinse sushi rice under cold water until the water runs clear. Combine rinsed rice and water in a rice cooker or pot. Cook according to the rice cooker instructions, or bring to a boil in a pot, then cover and reduce to the lowest heat for 10 minutes. Allow to steam off the heat for 5 minutes.
Ensure not to rush the steaming process; it contributes to the rice’s perfect texture.
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2.
Prepare the spicy salmon:
In a medium mixing bowl, combine the diced salmon, soy sauce, sriracha, and sesame oil. Gently mix to coat the salmon evenly. Allow to marinate for 10 minutes while the rice cooks.
Ensure salmon is fresh and safe to eat; use sushi-grade salmon if available.
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3.
Assemble the poke bowls:
Once the rice is ready, fluff it with a fork. Evenly distribute the rice among 3 serving bowls. Top each bowl with marinated salmon, cucumber, carrot, edamame, avocado, and nori strips. Sprinkle with sesame seeds and sliced spring onions for garnish.
Present the dish beautifully with vibrant colors, ensuring each bowl has a balanced variety of toppings.
Tips and Variations
- Add pickled ginger for an extra zing.
- Substitute salmon with tuna or tofu for different protein options.
- Use brown rice instead of sushi rice for a healthy twist.
- Prepare elements like the rice and vegetables ahead of time for a quick assembly at dinner.
Equipment Required
Suggested Pairings
Sides
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A warm miso soup complements the freshness of the poke bowl.
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Provides a contrasting texture and enhances the oceanic theme of the dish.
Drinks
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A refreshing, light drink that matches the dish well.
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Pairs perfectly with the fresh flavours and spices in the poke bowl.
Other Food Dishes
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The sweetness of matcha cake beautifully balances the spiciness of the poke bowl.
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Rolls often served in Japanese cuisine pair well to continue the theme.