Description
This Hawaiian-style salmon poke bowl recipe is packed with veggies and Omega 3 fatty acids. Easy and quick to prepare, it’s the perfect weeknight dinner. Pescatarian. Gluten Free.
Ingredients
Scale
- ¾ cup rice (I used Level Ground Trading’s Violet Rice), cook according to package directions
- 1 lb sushi grade wild salmon
- ½ cup edamame beans, shelled
- 4 radishes, thinly sliced
- 1 cup purple cabbage, thinly sliced
- ½ cup wakame salad
- 1 tbsp toasted sesame seeds
- Optional toppings: pickled ginger, wasabi, Togorashi (Japanese spice mix)
Sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½–1 tsp chili flakes
- ¼ cup green onion, sliced
- 2 tbsp roasted seaweed, chopped (or use a premade seaweed snack mix)
Instructions
- Cook rice according to package directions.
- Meanwhile, prepare your veggies and toppings and set aside .
- In a medium sized mixing bowl, combine your sauce ingredients and whisk with a fork until well combined.
- Next, cut your salmon into bite sized cubes (approx 1 inch) and add them to the bowl with your sauce mixture. Stir to coat pieces evenly, adding more of any of the sauce ingredients to taste if needed.
- When rice is cooked, divide between 4 bowls. Top with your salmon mixture and arrange your toppings around the bowl as you like.
- Finish with a sprinkle of toasted sesame seeds, turn on some Bob Marley and ENJOY!
Notes
- Swap soy sauce for tamari or coconut aminos to make this recipe gluten free
- Meal Prep Tip: For an even quicker meal, prep a batch of rice at the beginning of the week to make this a 15 minute meal.
- Prep Time: 15
- Cook Time: 30
- Category: Main Dishes
- Method: Bowl Assembly
- Cuisine: Hawaiian