SUNNY'S EASY SALMON BOWL
Steps:
- For the salmon: Preheat the oven to 350 degrees F. Line a baking sheet with nonstick aluminum foil and set aside.
- Brush all sides of the fish with the olive oil. Sprinkle the flesh side of the fish with the bagel seasoning and drizzle with the honey. Place the fish on the prepared baking sheet skin-side down. Bake until it flakes easily, 10 to 15 minutes. Allow to come to room temperature.
- For the dressing: Whisk together the mayonnaise, lime juice, honey and wasabi in a small bowl. Set aside.
- For the bowl: Just be pretty. Start layering at the bottom of two bowls with the lettuce, then add the rice. Spritz with the juice from a lemon and lime wedge, then continue with the fish fillets in the center of each. Spritz again, then add the avocado, scallions, cilantro, mango and onion around the edges and spritz again with lemon and lime juice. Finally, drizzle with the dressing.
DO-IT-YOURSELF SALMON POKE BOWLS
Salmon poke bowls are easy to make in your own home! Buy your favorite toppings and enjoy a totally custom poke bowl for cheaper than buying it at a restaurant.
Provided by A Day In the Kitchen
Categories Main Dish Recipes Bowls
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Divide rice among 4 bowls.
- Mix soy sauce, rice vinegar, sesame oil, and chile oil in a bowl to make dressing. Mix salmon with the dressing. Divide among the 4 bowls.
- Top bowls with avocado, red bell pepper, edamame, seaweed, pickled ginger, and furikake seasoning. Garnish with chopped green onion a sprinkling of sesame seeds.
Nutrition Facts : Calories 511.2 calories, Carbohydrate 57.4 g, Cholesterol 46.8 mg, Fat 19.8 g, Fiber 5.1 g, Protein 24.1 g, SaturatedFat 2.9 g, Sodium 1077.7 mg, Sugar 4 g
LOMI-LOMI SALMON POKE BOWL BY BROOKE WILLIAMSON RECIPE BY TASTY
Here's what you need: sushi-grade salmon, salt, persian cucumber, tomato, scallion, onion, short grain sushi rice, nori, fresh ginger, garlic, soy sauce, granulated sugar, rice vinegar, mirin, sesame oil
Provided by Robert Broadfoot
Categories Dinner
Yield 1 serving
Number Of Ingredients 15
Steps:
- Place salmon on a wire rack and season with salt on both sides. Cover and refrigerate for 2 hours.
- Take cured salmon out of the refrigerator, rinse and pat dry. Slice into cubes. Set aside in a bowl.
- Dice the cucumber and add into the bowl with the salmon.
- Dice the tomato and add into the bowl.
- Slice the scallion and add into the bowl.
- Dice the onion and add it into the bowl. Mix until combined.
- In another bowl, combine the ingredients for the shoyu sauce. Add sugar as early as possible so all the grains are dissolved.
- Spoon shoyu dressing on poke bowl. Mix to coat.
- In a small bowl, add cooked rice, top with poke ingredients, and spoon additional shoyu dressing to taste.
- Slice nori into small strips.
- Garnish with sliced nori and serve immediately!
- Enjoy!
SALMON POKE BOWL RECIPE BY TASTY
Here's what you need: sushi rice, water, rice vinegar, sugar, salt, wild-caught, sushi-grade salmon fillet, soy sauce, lemon juice, avocado, cucumber, pickled ginger, green onion, nori, toasted sesame seeds, black sesame seeds
Provided by Joey Firoben
Categories Dinner
Yield 1 serving
Number Of Ingredients 15
Steps:
- Add the rice to a fine mesh strainer and submerge in a bowl filled with water. Shake the rice a few times to remove excess starch.
- Transfer the rice to a medium pot and add 1 cup (240 ml) of 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 for 15 minutes.
- Remove the lid and fluff the rice with a fork or rice paddle. Transfer the rice to a large bowl.
- 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.
- Using a very sharp knife, gently slice the salmon fillet into ½-inch (1 cm) cubes. It may be easier to slice if you place the salmon in the freezer for a few minutes to help it firm up.
- Just before assembly, place the salmon in a bowl and season with the soy sauce and lemon juice.
- To assemble, place a few spoonfuls of rice into a medium bowl (use any leftover rice for another poke bowl or sushi). Top the rice with the seasoned salmon, avocado, cucumber, ginger, green onions, nori sheets, toasted sesame seeds, and black sesame seeds.
- Enjoy!
SALMON POKE RECIPE
How to make salmon poke at home for a fresh, delicious meal or appetizer!
Provided by Julia
Categories Appetizer
Time 30m
Number Of Ingredients 9
Steps:
- Obtain sushi-grade salmon (packaging should specify "sushi grade" and it should be frozen upon purchase).
- Thaw sushi-grade salmon in your refrigerator until completely thawed. Place salmon on a clean cutting board on top of a clean counter top. Use a knife to remove the salmon skin.
- Chop the salmon into bite-sized pieces. I like chopping it into small pieces, but you can go for larger cubes if you'd like.
- Place salmon in a clean mixing bowl (or regular bowl).
- Stir together the ingredients for the sauce in a measuring cup or bowl and pour over the chopped salmon. Stir well until everything is combined. Taste the salmon for flavor and add more of anything you'd like!
- Enjoy in a poke bowl, sushi burger, and/or on top of a green salad.
Nutrition Facts : Calories 313 calories, Carbohydrate 2 grams carbohydrates, Fat 23 grams fat, Fiber 1 grams fiber, Protein 21 grams protein, ServingSize 1 of 4, Sugar 3 grams sugar, UnsaturatedFat 0 grams unsaturated fat
SALMON POKE BOWL
This trendy Japanese-inspired fish/rice bowl concoction is here to stay. Eye-popping colors brought to you by salmon, avocado, edamame, and carrots.
Provided by Food.com
Categories < 60 Mins
Time 40m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Make a batch of steamed brown rice.
- In a medium sized bowl, combine soy sauce, sesame oil, rice wine vinegar, ginger, garlic, and green onions. Stir well to combine. Add salmon and marinate for about 30 minutes in the refrigerator.
- With a vegetable peeler, peel thin, long ribbons of cucumber; thinly slice, or mandolin, the radishes; quarter the avocado, and cut into thin slices; peel carrots and then cut into 1-inch long, thin matchsticks.
- Serve the salmon on top of brown rice and top with sesame seeds.
- Then place the cucumber, radish, avocado, and carrots in the bowl with the salmon poke.
Nutrition Facts : Calories 637.7, Fat 34.1, SaturatedFat 5.3, Cholesterol 104.3, Sodium 2245.4, Carbohydrate 28.2, Fiber 11.7, Sugar 7.4, Protein 58.5
SALMON-AVOCADO POKE BOWLS
Imagine your favorite sushi roll. Now imagine it deconstructed and served in a bowl: delicious rice topped with raw fish, avocado, scallion and sesame seeds. Well, that's one possible combination! Poke (POH-kay) is a healthy Hawaiian staple of marinated, chopped raw fish, often made with tuna. Build-your-own-poke-bowl spots are popping up all over the country, letting you pair your choice of fish with rice and as many toppings as a burrito bar. We're smitten with the hot-meets-cold and cooked-meets-raw dichotomy of the poke bowl, so we made our own version in Food Network Kitchen, opting for omega 3-packed salmon as the star. The dish is low in calories, high in protein and super-easy to make.
Provided by Leah Brickley
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, toss salmon with soy sauce, sambal olek, sesame oil, ginger and salt. Cover and refrigerate for 2 hours.
- Divide rice between 4 bowls and top each with a quarter of the salmon and a quarter of the avocado. Sprinkle with scallions and sesame seeds and serve.
Nutrition Facts : Calories 260 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 30 milligrams, Sodium 140 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 15 grams, Sugar 1 grams
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SALMON POKE BOWL RECIPE | DELICIOUS. MAGAZINE
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4/5 (3)Category Salmon Fillet RecipesServings 4Calories 491 per serving
- Soak the rice in cold water for 5 minutes, then rinse twice to remove any excess starch. Put in a saucepan with a lid, add 350ml water and bring to the boil. When boiling, cover with the lid and turn down the heat to very low. Cook for 15 minutes, then remove from the heat.
- Meanwhile, for the dressing, toast the sesame seeds in a dry pan until fragrant. Put in a bowl with the soy sauce, sesame oil, vinegar, lemon juice and chilli. Chop the salmon into 1cm cubes and toss into the dressing with the cubed avocado.
- Finely slice the cucumber and shave the carrot into thin strips using a Y-shaped vegetable peeler.
- Remove the lid from the rice. Sprinkle with the 2 tbsp rice vinegar, fluff with a fork, then spoon into deep bowls. Top with the cucumber, carrot, sliced avocado and arame (if using), then the salmon and avocado mixture, giving each its own space on top of the rice. Scatter with chilli flakes if you like.
SALMON POKE BOWL WITH SPICY MAYO - EAT THE GAINS
From eatthegains.com
5/5 (3)Total Time 25 minsCategory Main CourseCalories 646 per serving
- While the rice cooks, prep the rest of your ingredients. Add the sliced cucumbers to a medium bowl and mix with coconut aminos, sesame oil, and salt and pepper. Set aside. Cube the salmon and mango and slice the avocado, radishes, jalapeno, and green onions. Make mayo according to the directions and set aside.
- When rice is done, assemble the bowls by dividng the rice, salmon, cucumbers, mango, avocado, radishes, jalapeno, green onions, pickled ginger, nori, and spicy mayo. Top with sesame seeds and cilantro. I also like to pour the leftover cucumber marinade and a little coconut aminos over the bowls. Enjoy!
SALMON POKE BOWL - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
5/5 (7)Total Time 20 minsCategory MainCalories 770 per serving
- Remove the salmon skin and discard it. Examine the salmon to see if there are any bones lodged in the meat and use a pair of fishbone tweezers remove them. Cut the salmon into 1/2-inch cubes. Add the salmon into a medium-sized bowl and set it aside.
- Portion the rice and transfer it to each serving bowl. Add the salmon, edamame, vegetables (salad greens, coleslaw mix, or sliced purple cabbage), and avocado on top of the rice. Garnish with furikake or toasted sesame seeds. Serve the remaining sauce on the side.
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5/5 (9)Total Time 25 minsCategory Main CourseCalories 537 per serving
- Cook rice according to package or recipe directions, and set aside when ready. See: Stovetop Rice Recipe or Instant Pot Rice Recipe.
- While the rice is cooking, trim any skin and brown flesh from sushi-grade salmon. Dice into bite-size pieces. Then, mix together soy sauce, rice wine vinegar, sesame oil, and brown sugar, and toss the diced salmon in the mixture.
- Peel and dice avocado and mango. See: How to Cut Avocado.Split the cooked rice into two separate bowls. Top with half of the avocado, mango, and edamame to one side of the bowl. Then, place the marinated salmon on the other side. Hold back most of the marinade, but adding a little to the rice gives extra flavor.
RAINBOW SALMON POKE BOWL - A FLAVOUR OF US
From aflavourofus.com
Cuisine HawaiianTotal Time 50 minsCategory LunchCalories 735 per serving
- :First of all prepare all of your vegetables and set them aside while you make your rice and salmon, and preheat your oven to 180C.
- :Now prepare the salmon marinade by measuring out the marinade ingredients then combine thoroughly in a bowl/ramakin.
- : Put the salmon into a bowl and drizzle the marinade over it and ensure it's all coated. Leave this for 20 minutes to soak into the fish.
- : Because the sushi rice takes roughly 35mins, start preparing it now! Boil a kettle of water then simmer the rice for 10 minutes on the hob with the lid on (stir frequently, add a little bit more water if needed). Then remove from the heat and leave with the lid on until you're ready to use it.
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From thesubversivetable.com
Cuisine American, Fusion FoodCategory Main CourseServings 2
- Make Salmon Poke: In a medium bowl, mix together mayo, sriracha, ginger, mirin, and soy sauce. Chop salmon into 1-inch chunks. Mix salmon, spicy mayo, and green onions together.
- For each bowl, add two big handfuls of mixed salad greens and a small handful of pea shoots. Add avocado and cucumber. Add a small scoop of short grain rice (optional, but highly recommended). Divide Salmon Poke equally between two bowls. Drizzle extra sriracha and mayo. Sprinkle with furikake. Add tobiko and minced jalapeno, if using. Enjoy!
- For each bowl, add a generous scoop of warm, short grain rice. Add wakame, cucumber, and avocado. Divide Salmon poke evenly between two bowls. Drizzle extra sriracha and mayo. Sprinkle with furikake. Add tobiko and minced jalapeno, if using. Enjoy!!
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From coupleeatsfood.com
Servings 1Total Time 15 mins
- Take off the skin from the salmon filet and wash it with cold water. Dry the salmon filet and cut into 1/2 inch cubes, or smaller or larger depending on your preferences.
- To make the marinade, in a large mixing bowl, combine the soy sauce, sesame oil, brown sugar, ginger, white onion, and green onions and mix well. Add in the salmon cubes into the marinade bowl and let marinate in the fridge for at least 30 minutes.
- Eat as a salad or serve on top of a bowl of rice. Top with some lemon juice, seaweed salad and some sesame seeds.
HOW TO MAKE A SALMON POKE BOWL - FOOD WINE AND LOVE
From foodwineandlove.com
5/5 (2)Total Time 1 hr 10 minsCategory Mediterranean Diet RecipesCalories 420 per serving
- Start by placing your prepared salmon in a dish or bowl that can be covered or a large zip top bag.
- In a medium bowl, whisk together the sesame oil, soy sauce, and lime juice. Next, pour this over the salmon and make sure that the salmon is completely covered by the whisked mixture (you will need to facilitate this, for example, move the salmon around in the liquid ).
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