Recipe

Sockeye Salmon Poke Bowls

For any raw or semi-raw preparations like Sockeye Salmon Poke Bowls, we recommend using properly frozen seafood including Bristol Bay Sockeye Salmon, frozen.

Serves: 2-4

Ingredients:

• 1 lb Bristol Bay Sockeye Salmon, skin and pin bones removed, cut into bite-sized cubes
• 1/4 cup Soy Sauce
• 2 Tbsp Sesame Oil
• 1 Tbsp Rice Vinegar
• 2-3 Tbsp Lime Juice
• 1/2 tsp Fresh Ginger, finely grated
• 3 TBSP Green Onions, thinly sliced
• 2 tsp Toasted Sesame Seeds
• 1/4 tsp Red Pepper Flakes (optional)
  

Bowls:

• 1 cup Sushi Rice, steamed and cooled
• 1/4 cup Cucumber, sliced into matchsticks
• 2 Tbsp Nori (roasted seaweed), finely chopped
• 1 Avocado, chopped
• Sriracha sauce
• Sprouts (optional garnish)
• Lime (optional garnish)
• Carrots (optional garnish)
• Snap Peas (optional garnish)

Order Ingredients Online

Instructions:

To make the Salmon Poke:

1. Add the cubed salmon to a medium-sized bowl. In a smaller bowl, mix together the soy sauce, sesame oil, rice vinegar, lime juice, ginger, green onions, sesame seeds and red pepper flakes, stirring to combine.
2. Pour the mixture over the salmon and fold gently to evenly coat.
3. Cover and chill poke for 15 minutes.
   

To assemble bowls:

1. Scoop a portion of rice into a serving bowl.
2. Top with poke, cucumbers, nori, and avocado.
3. Repeat with remaining ingredients.
4. Serve promptly with Sriracha sauce on the side and more sliced green onions and sesame seeds for garnish, as desired.
5. Optional garnish: sprouts, limes, carrots, and snap peas.