Salmon Poke Bowl
Servings Prep Time
2people 15minutes
Cook Time
25minutes
Servings Prep Time
2people 15minutes
Cook Time
25minutes
Ingredients
  • 1clove garlicminced
  • 1/2each cucumberhalve lengthwise, and thinly slice crosswise
  • 2each green onionsrinse, trim roots and thinly slice
  • 2fillets salmonpat dry
  • 3/4cups brown rice
  • 1tbl furikake seasoningdivided
  • 1tbl sesame oil
  • 2oz soy sauce
  • 1oz mayonnaise
  • 1oz sriracha hot sauce
  • 1each avocado
  • 1/2cup seaweed salad
  • kosher salt
  • black pepper
Instructions
  1. Bring a medium pot of generous slated water to a boil.
  2. Stir in rice and cook until tender. (10-15 minutes) Drain and sprinkle up to 1/2 of furikake seasoning on top.
  3. While rice cooks, season salmon on flesh side with 1/4 tsp kosher salt and pepper as desired. Heat seame oil in a medium nonstick pan over medium heat.
  4. When oil is shimmering, add salmon skin side down and sear until golden. 3-4 minutes on each side. Remove from heat and break into large pieces, discarding the skin.
  5. While salmon sears, in a bowl, stir together soy sauce and garlic. In a separate bowl, add mayo and sriracha hot sauce.
  6. Add cucumber, green onions, and salmon into bowl with soy sauce mixture and toss to coat. Season with 1/8 tsp kosher salt and pepper as desired.
  7. Halve avocado and discard pit. Using a spoon, gently scoop out flesh, discard skin and thinly slice.
  8. Serve salmon poke over rice. Add seaweed salad and avocado. Dollop sriracha mayo. Sprinkle remaining furikake.