Salmon Poke Bowl Recipe

Name: Salmon Poke Bowl Recipe
Prep time: 25 min
Cook time: 5 min
Total time: 90 min
Yield: 4 servings
Cuisine: Hawaiian,American
Ingredients: 1 pound sockeye salmon, cut into 3/4-inch cubes; 1/4 cup low-sodium soy sauce, or tamari; 1 teaspoon rice wine vinegar, or apple cider vinegar; 1 teaspoon Sriracha,or chili paste; 1 teaspoon sesame oil; 1/2 cup rice wine vinegar; 1/2 cup water; 1/3 cup honey; 1 teaspoon salt; 1/2 teaspoon red chili flakes; 1 Persian cucumber, thinly sliced; 2 tablespoons Sriracha; 2 tablespoons plain Greek yogurt, or light mayonnaise

A light and healthy homemade salmon poke bowl features island-fresh flavors, rivaling restaurant versions.

⭐ 4.1 (19 reviews) Prep: 25 minCook: 5 minTotal: 90 minYields: 4 servings

Category Tags:

Lunch Lunch Salad

Cuisine Tags:

Hawaiian American

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Instructions

Boil vinegar, water, honey, salt, and chili flakes in a saucepan for pickled cucumbers.
Combine diced salmon, soy sauce, vinegar, Sriracha, and sesame oil in a bowl; cover and refrigerate.
Remove boiled liquid from heat, add cucumber slices, stir, and let rest 10 minutes. Transfer cucumbers to a container, cover, and refrigerate.
Whisk Sriracha with yogurt or mayonnaise in a small bowl.
Arrange desired base ingredients like rice or salad in a bowl. Top with 1/2 cup salmon poke, pickled cucumbers, other toppings, and drizzle with Sriracha sauce.

Nutritional Info (per serving)

Calories: 311 kcal

Carbohydrate: 28 g

Cholesterol: 70 mg

Fiber: 1 g

Protein: 33 g

Saturated Fat: 1 g

Sodium: 1887 mg

Sugar: 26 g

Fat: 8 g

Unsaturated Fat: 0 g