Homemade Poke Bowl!
Sushi, sushi, SUSHI!!! I absolutely can not get enough (my hips might say otherwise, but that’s my business, lol). I, like many Sushi folk, started out with the infamous California Roll. It’s a basic roll consisting of avocado, cucumber, and crab stick.
I personally believe that you can not consider yourself a Sushi Connoisseur unless consuming raw fish. I can assure you that it is not as scary as it may seem. I like to play it safe with my fish choices; mainly salmon and tuna with the occasional halibut or yellowtail. Prepared correctly and safely, the combination of a soft and smooth fish and the salty/spicy flavors of the roll will have you HOOKED… (no pun intended).
I like to play with different flavor combinations from edamame and carrots to sriracha or teriyaki sauces. With sushi, the flavor combinations are endless, and that is what makes homemade poke bowls so fun! This particular recipe is my go to! It has all of the perfect elements; creaminess, texture and spice. The best part about this recipe is the preparation, it can honestly be prepared a day ahead as long as you keep the fish refrigerated in an airtight container. As always, I hope you all enjoy my recipes and without further ado:
Salmon Poke Bowl
Ingredients
- 1½ cups fresh salmon (cubed)
- 3 cups jasmine rice sushi rice (optional)
- 2 tbsp rice wine vinegar
- 1 tbsp sugar
- 2 tbsp salt
- 2 tbsp olive oil
- 4 tbsp chili sauce (I used Hienz brand)
- 2 tbsp hot sauce (optional)
- 2 tbsp honey
- ¼ cup soy sauce
- 1 tbsp pepper
- 1 tbsp onion powder
- ½ purple onion sliced
- 6 sheets dried seaweed (small)
- 1 tbsp black and white sesame seeds
- ¼ avocado (sliced)
- ½ cup apple cider vinegar
- 1 tbsp garlic powder
Instructions
- In a medium saucepan, rinse, cook and prepare your rice according to the package instructions.
- Grab a small bowl and mix rice wine vinegar, sugar, and 1 teaspoon of salt. Once your rice is finished cooking, pour in your vinegar mixture and gently stir.
- Slice your purple onion and set aside. Add apple cider vinegar, 1 tbsp salt and 1 tbsp garlic powder into a saucepan and let simmer. Add in your sliced onions and let them simmer over medium heat for about one to two minutes. Once the temperature has been reduced, add onions and liquid into a heat safe bowl with a lid and refrigerate.
- Grab your salmon, wash and remove its skin. Cut your salmon into one inch cubes and set them aside in a bowl.
- Add your olive oil, chili sauce, hot sauce, honey, soy sauce, onion powder and black pepper into a bowl and mix until combined.
- Pour about 3/4 of your sauce mixture into your salmon, mix until all pieces are evenly coated. Save the rest of your sauce for later!
- Transfer your rice and salmon into separate bowls, cover with lids and set aside in your fridge to cool.
- Slice your avocado and cut your seaweed into strips.
- Once your rice and salmon are chilled, add 1/2 cup of cooked rice into your bowl. Top with 1/4 cup of salmon, sliced avocado, pickled onions and drizzle with some of the remaining sauce. Top with seaweed strips and sesame seeds... ENJOY!
