Salmon Poke Bowl Recipe with Avocado (Hawaiian Style)
Deconstructed sushi roll with fresh salmon on top of sticky sushi rice
Ingredients
- 1 lb. sushi grade salmon
- 1 avocado cubed
- 4 cups cooked sushi rice
- 1/4 cup soy sauce
- 1 Tbsp. honey
- 1 Tbsp. sesame seeds or furikake
- 2 tsp. fresh ginger minced
- 1 tsp. sesame oil
- 1 tsp. rice vinegar
- 1/2 tsp. red pepper flakes
- 1/4 cup scallions chopped
Instructions
Rice Cooker Instructions
- Place 2 cups of uncooked sushi rice into the rice cooker. Pour in 3 cups of water. Turn on the rice cooker. Once the rice cooker turns itself off, let the rice steam for 10-20 minutes.
Stovetop Instructions for Rice
- Bring 3 cups of water to a boil in a medium-sized saucepan. Stir in the 2 cups of sushi rice using a rice paddle or wooden spoon. Cover and reduce heat to low. Cook rice, covered, 15-20 minutes until the water is absorbed.
Poke Bowl Instructions
- Combine soy sauce, honey, sesame seeds/furikake, scallions, ginger, sesame oil, rice vinegar and red pepper flakes in a large bowl.
- Using a very sharp knife, slice the salmon into bite-sized cubes. Gently toss the salmon in the marinade ingredients.
- Peel, pit and cube the avocado. Gently fold the avocado into the poke mixture.
- Divide rice among 4 serving bowls. Spoon poke on top of rice. Garnish with additional chopped scallions and roasted or black sesame seeds.
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