Poke Bowl with Seared Salmon
550kcal
Ingredients
For the Salmon
- 2 pieces Salmon fillets the star of the dish
- 1 tablespoon Olive oil for searing
- to taste Salt to season
- to taste Pepper to season
- 2 tablespoons Soy sauce adds umami flavor
- 1 teaspoon Sesame oil for flavor
For the Sushi Rice
- 1 cup Sushi rice sticky variety
- 1 2/3 cups Water for cooking
- 2 tablespoons Rice vinegar adds acidity
- 1 teaspoon Sugar to balance flavors
- 1/2 teaspoon Salt to season rice
For the Toppings
- 1 each Avocado for creaminess
- 1 each Cucumber for crunch
- 1 each Carrot for color
- 4 pieces Radish for peppery crunch
- 2 stalks Green onions for freshness
- 1 tablespoon Sesame seeds for garnish
- 2 sheets Nori sheets optional
For the Sauce
- 2 tablespoons Soy sauce for flavor
- 1 tablespoon Rice vinegar to tie in flavors
- 1 teaspoon Honey to sweeten
- 1 teaspoon Sriracha optional for heat
Method
Preparation Steps
- Rinse the sushi rice under cold water until the water runs clear.
- Combine the rinsed rice and water in a rice cooker or saucepan. Cook according to instructions.
- Mix vinegar, sugar, and salt in a small bowl until dissolved and fold into cooked rice.
- Marinate the salmon fillets in soy sauce and sesame oil for about 10 minutes.
- Sear the salmon in olive oil on medium-high heat for 3–4 minutes on each side.
- Prepare the sauce by mixing soy sauce, rice vinegar, honey, and sriracha.
- Divide the seasoned rice among serving bowls.
- Top the rice with sliced salmon, avocado, cucumber, carrot, radish, and green onions.
- Drizzle the sauce over the top and sprinkle with sesame seeds and nori strips.
Nutrition
Serving1bowlCalories550kcalCarbohydrates45gProtein30gFat25gSaturated Fat4gPolyunsaturated Fat8gMonounsaturated Fat12gCholesterol90mgSodium800mgPotassium600mgFiber6gSugar3gVitamin A150IUVitamin C5mgCalcium50mgIron2mg
Notes
Rinse sushi rice until the water runs clear to achieve fluffiness. Allow salmon to rest after searing for maximum juiciness.