Cooked Salmon Poke Bowl
Delicious Cooked Salmon Poke bowls take all of the features of a traditional poke bowl with cooked salmon instead of raw. Add toppings like cucumbers, jalapenos, and green onions for a fresh crunch!
Servings: 2 bowls
Calories: 639kcal
Ingredients
- 2 cups cooked rice
- ½ lb. salmon skin removed
- 1 tbsp. avocado oil or olive oil
- ¼ cup soy sauce
- 1 tbsp. rice wine vinegar
- 1 tbsp. honey
- 1 tbsp. toasted sesame oil
- 2 garlic cloves minced
- ¼ english cucumber diced
- ½ avocado sliced thinly
- ½ cup shelled edamame
- 1 jalapeno thinly sliced
- sesame seeds to taste
- 1 green onion thinly sliced
- 1 tbsp. sriracha
- 2 tbsp. mayonnaise
Instructions
- Carefully remove salmon skin. Cut salmon into 1-2 inch chunks. Place into a bowl and top with avocado oil, soy sauce, rice wine vinegar, honey, sesame oil, and minced garlic. Stir to coat. Place in the fridge and allow to marinate for 30 minutes.
- Preheat oven to 400 degrees. Place salmon pieces on a baking dish and cook for 12 minutes, or until cooked through.
- Split between 2 bowls, place down a portion of rice.
- Add baked salmon, as well as edamame, sliced avocado, jalapeno, and cucumber.
- Stir together mayonnaise and sriracha in a small bowl and drizzle over top of the salmon poke bowls.
- Top with sesame seeds and green onions.
Notes
If you are using sushi grade raw salmon, still use the marinade! Cut up the pieces into bite size chunks first and then marinate for 30 minutes. Skip the cooking and place right on your rice.
Nutrition
Serving: 2g | Calories: 639kcal | Carbohydrates: 24g | Protein: 33g | Fat: 47g | Saturated Fat: 8g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 20g | Trans Fat: 0.03g | Cholesterol: 70mg | Sodium: 2026mg | Potassium: 1201mg | Fiber: 6g | Sugar: 11g | Vitamin A: 325IU | Vitamin C: 22mg | Calcium: 88mg | Iron: 3mg