A few years ago, I visited Hawaii for the first time. On that trip, I probably had a poke bowl every day. I couldn’t get enough of fresh fish and fresh ingredients. After some experimenting, I’ve developed a recipe that’s reminiscent of poke bowls. But it includes a fish I feel comfortable cooking. Enter salmon bowls.
These salmon bowls are perfect for summer because of all the fresh ingredients. Plus bowls are a great idea for families with picky eaters. I have one child who doesn’t like carrots. And another who doesn’t like avocado. (I literally don’t get it.) But if everyone in the family can choose what goes in their bowl . . . well, I call that a win win.
Scroll down for the recipe.
Summer Salmon Bowls Recipe
FOR THE SALMON
2 lbs. raw salmon, skin removed, cut into cubes
1.5 tablespoons sesame oil
1/3 cup of soy sauce or tamari sauce
1 tablespoon rice wine vinegar
1 tablespoon garlic powder
1 tablespoon ginger powder
FOR THE SRIRACHA MAYO SAUCE
4 tablespoons mayo
2 tablespoons sriracha
FOR THE BOWLS
prepared brown rice
1 English cucumber sliced
1 carrot, peeled
1 cup edamame
1 avocado, sliced
green onion sliced
1) In a bowl, whisk sesame oil, soy sauce, rice wine vinegar, garlic, and ginger.
2) Add marinade to cubed raw salmon. Toss to coat. Marinate for 10 minutes.
3) Preheat oven to 400F.
4) Make rice according to directions.
5) Add salmon cubes to a tinfoil-lined baking sheet. Bake for 10 minutes.
6) Combine mayo and sriracha. Set aside.
7) Slice all vegetables.
8) Assemble the bowls and enjoy!
Watch the video of this recipe here.
