This perfect one-bowl dish that will test some of your knife skills a little bit with the fish and the vegetables. Fresh, delicious and nutritious, this may become one of your favorite dishes to make for lunch or a quick dinner.
Total Time: 20 Minutes (Prep - 20 Minutes)
Servings: 1
Ingredients
1 pound sashimi-grade salmon, previously frozen wild salmon
2 green onions, thinly sliced and separated
4 cups cooked white rice (or brown rice or sushi rice)
4 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons Sriracha
2 tablespoons maple syrup or honey
2 tablespoons sesame oil, toasted
2 cloves garlic, finely grated
2 teaspoons ginger, finely grated
1/2 teaspoon salt
Instructions
Prepare the poke
Remove the salmon skin and discard it. Examine the salmon to see if there are any bones lodged in the meat and use a pair of fishbone tweezers remove them.
Cut the salmon into 1/2-inch cubes. Add the salmon into a medium-sized bowl and set it aside.
Add the sauce ingredients into a small bowl and mix well.
Add the green onion to the bowl with the salmon. Pour in half of the sauce. Use a rubber spatula to gently mix the salmon until it's evenly coated with the sauce. Taste the salmon and mix it a bit more sauce if needed.
Assemble the Bowl
Portion the rice and transfers it to each serving bowl. Add the salmon, edamame, vegetables (salad greens, coleslaw mix, or sliced purple cabbage) and avocado on top of the rice. Garnish with furikake or toasted sesame seeds. Serve the remaining sauce on the side.
Serve immediately as a main dish.
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