Salmon Poke Bowl

Okay so Poke is traditionally served raw. But it's not always easy to get your hands on quality sushi-grade fish. So when looking for similar flavors and textures of a classic Poke Bowl, I simply bake off a piece of salmon!

For some sticky, sweet Asian flavor, I like to brush the fish with ponzu glaze. I suppose for a vegetarian rendition of this bowl, you could pan fry a piece of firm tofu and drizzle over the ponzo. It'd also make for a tasty sauce on a grilled chicken breast!

As for the toppings, go wild! I picked a few of my favorite Poke Bowl ingredients. If nothing else, mango and avocado must always make their way into the bowl! I also really enjoy loads of oniony, garlicky flavor. So I like to toss in a few fresh scallions as well as dried, minced onion and garlic. Take some liberties and play to your palate!

Salmon Poke Bowl

Ingredients

For the sriracha mayo

· ½ cup mayo

· 1 tbsp sriracha

· 2-3 tbsp water

For the ponzu glaze

· ¼ cup soy sauce

· ¼ cup orange juice

· 2 tbsp water

· 2 tbsp grated ginger

· 1 tbsp brown sugar

· 1 tsp corn starch

For the bowl

· 4 salmon fillets (about 1/3lb each)

· 6 cups cooked sushi rice (white or brown)

· 1 mango, diced

· 1 English cucumber, diced

· 1 cup shelled edamame

· 2 avocados, sliced

· 6 scallions, sliced thin

· Dried minced garlic

· Dried minced onion

· Sesame seeds

For the sriracha mayo… whisk together all of the ingredients. Add enough water such that the mayo is thick but pourable. If desired, transfer to a plastic squeeze bottle. Chill until ready to use.

For the ponzu glaze… thoroughly whisk together all ingredients. Microwave for about 1 minute until the sauce begins to thicken.

Preheat oven to 425F.

Ensure all bones and skin have been removed from the salmon. Place the salmon fillets on a greased baking sheet. Brush the salmon with a thick layer of ponzu glaze. Bake for 15-20 minutes until the salmon is cooked through.

For each bowl… spoon rice into the center of each bowl. Top with a salmon fillet. Add mango, cucumber, edamame, avocado, and scallions. Sprinkle over garlic, onions and sesame seeds if desired. Drizzle with sriracha mayo.

Serves 4

Notes

Traditionally, poke would be served raw. If you have access easy access to good quality, sushi-grade salmon, feel free to substitute. Cube the raw salmon, toss in ponzu glaze and serve.

Gluten Free Friendly!