Salmon Poke Rice Bowl

Today I will show you how to make a super healthy salmon poke rice bowl using fragrant Thai jasmine rice. What I love about jasmine rice is the aroma, soft texture and great taste! It's also naturally gluten-free.

The salmon poke bowl is a perfect one-bowl meal that's easy to make and packed with nutrition. The recipe uses an extra aromatic sauce that has the right balance of savory, sour, sweet and spicy. The dish is quick enough to make for a weekday dinner and fancy enough to serve at your weekend dinner party. This recipe is super simple and very fresh, served with fragrant jasmine rice, salmon and vegetables. This serves 2-4 people.

Ingredients

Rice & Salmon Bowl

• 200 g (1 cup) Thai jasmine rice
• 400 ml (1 2/3 cups) water, plus more for rinsing
• 30 g (2 tbsp) rice vinegar
• 1 teaspoon sugar
• Pinch of salt
• 225 g (8 oz) wild caught sushi-grade salmon fillet
• 1 avocado
• 1 green onion (optional)
• 1 tsp toasted sesame seeds
• 1 tsp black sesame seeds
• Radish/carrot
• Cucumber
• Nori sheet/seaweed

Sauce

• 25 g (2 tbsp) mayonnaise
• 45 g (3 tbsp) soy sauce
• 15 g (1 tbsp) sesame oil
• 15 g (1 tbsp) Sriracha sauce
• 30 g (2 tbsp) lemon juice
• Pepper (optional)

Method

1. Add the jasmine rice to a fine mesh strainer and submerge in a bowl filled with cold water. Shake the rice and rub it with your hands a few times to remove excess starch.
2. Transfer the rice to a medium pot and add the water. Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 10 minutes. Remove the pan from the heat and let stand, covered, for 15 minutes.
3. Remove the lid and fluff the rice with a fork or rice paddle. Transfer the rice to a large bowl.
4. Mix together the rice vinegar, sugar and salt and pour over the rice while still hot. Gently fold the rice to incorporate. Cover and set aside until ready to assemble the bowl.
5. Using a very sharp knife, gently slice the salmon fillet into 1/2-inch (1 cm) cubes.
6. Make the sauce by mixing together the mayonnaise, soy sauce, sesame oil, Sriracha, lemon juice and black pepper. Put the salmon into a bowl, then pour over the sauce and mix well.
7. To assemble, place a few spoonfuls of rice into a medium bowl. Top the rice with the seasoned salmon, avocado, cucumber, radish, green onions, seaweed, toasted sesame seeds and black sesame seeds.

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Alla's tips

• Use sushi-grade salmon from a trusted fishmonger if eating it raw.
• Rinse the rice until the water runs almost clear for fluffy, separate grains.
• Season the rice while hot so it soaks up the vinegar.
• Marinate the salmon just before serving — the lemon juice starts to "cook" it if left too long.
• Prefer cooked fish? Bake the salmon at 400°F (200°C) for 12 minutes, then flake it over the rice.

Storage

Poke is best eaten fresh. Keep rice and vegetables in the fridge for up to 2 days, but eat raw marinated salmon on the day it's made.

Frequently asked questions

Is it safe to eat raw salmon?
Only use fish labelled sushi- or sashimi-grade, which has been frozen to kill parasites. If you're pregnant or unsure, use cooked salmon instead.

Can I use brown rice?
Yes — brown rice or quinoa make a higher-fibre poke bowl.

Can I make poke bowls ahead?
Prep the rice, sauce and vegetables ahead, and add the salmon just before serving.

Can I make it less spicy?
Yes. Reduce or leave out the Sriracha and add a little honey to the sauce.

What other toppings can I add?
Edamame, mango, pickled ginger, red cabbage or crispy onions are all delicious.

More quick salmon recipes

• Baked Salmon with Cheese
• 15 Min Creamy Lemon Salmon
• Layered Salmon & Rice Salad
• 15 Min Baked Pesto Salmon

Hugs, Alla xox

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