Salmon Poke Bowl | Jen Phanomrat

Satisfy your sushi craving with this twist on a hawaiian-inspired salmon poké bowl. It’s refreshing, comforting, and incredibly tasty!

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For the fish:

1 lb sushi-grade salmon filet, cubed
5 tbsp low-sodium soy sauce
2 tbsp sesame oil
2 tbsp lime juice
2 tsp rice wine vinegar
½ tbsp sriracha
2 tbsp green onion, thinly sliced

For the rice:

1 cup sushi rice
5 tbsp rice wine vinegar
1 tsp sugar
Salt, to taste
Seasoned seaweed, to taste

For the toppings:

½ ripe avocado, thinly sliced
Cucumber slices
Roasted seaweed sheets
Black and white sesame seeds


Cook sushi rice according to package instructions. In a small bowl, combine vinegar and sugar. Once the rice has slightly cooled, gradually pour and fold the mixture into the rice, along with seasoned seaweed.

In a bowl, combine soy sauce, sesame oil, lime juice, rice wine vinegar, and green onion. Add cubed salmon and mix gently to combine.

To assemble, scoop slightly cooled rice into a bowl, top with seasoned salmon, avocado, cucumber, roasted seaweed sheets, and sesame seeds.

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