Smoked Salmon Poke Bowls
Smoked salmon poke bowls have a similar texture and taste to traditional poke bowls but contain no raw fish. This recipe is quick and customizable and is both gluten and dairy free.
Ingredients
Salmon Marinade
- ¼ cup coconut aminos
- 2 teaspoons toasted sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon grated ginger
- 1 teaspoon sriracha
- 12 ounces cold smoked salmon see notes below
For Serving
- cooked sushi rice
- 3 Persian cucumbers cut into small chunks
- 1 cup diced mango
- 1 cup shelled edamame
- 1 avocado sliced
- green onions optional
- sesame seeds optional
- spicy mayo optional
- coconut aminos, low sodium tamari or soy sauce for drizzling on top
Instructions
- Make instant pot sushi rice or cook according to the package directions
- In the bottom of a large bowl, whisk together coconut aminos, toasted sesame oil, rice vinegar (also called rice wine vinegar), grated fresh ginger, and sriracha then mix in the bite-size pieces of smoked salmon. Let marinate for 15 minutes.
- Assemble the bowls starting with the warm rice on the bottom. Add the marinated salmon slices, cucumbers, mango, edamame, and avocado slices to the top of the rice.
- Sprinkle with sesame seeds, sliced green onions, and a drizzle of spicy mayo or kimchi mayo, and/or coconut aminos/soy sauce if desired.
Notes
Use cold smoked, not hot smoked (in a fillet). You want to buy one that isn't preseasoned with anything other than salt. You can get this at just about any local grocery store.
See the blog post for helpful tips, storage, and FAQs.