Teriyaki Salmon Poke Bowl
A fresh and healthy teriyaki salmon poke bowl with a rice base, perfect for a light lunch or dinner.
Equipment
- 1 medium skillet
- 1 rice cooker or pot for cooking rice
- 1 mixing bowl
Ingredients
Main Ingredients
- 1 pound fresh salmon cut into cubes
- 1/2 cup teriyaki sauce
- 2 cups sushi rice
- 1 cucumber sliced
- 1 avocado sliced
- 1 cup edamame shelled
Optional Toppings
- 2 tbsp sesame seeds
- 1/4 cup seaweed salad
- Pickled ginger to taste
Instructions
Preparation
- Place salmon cubes in a bowl. Add teriyaki sauce and stir to coat evenly. Let it marinate for at least 15 minutes.
- Heat a medium skillet over medium heat. Add the marinated salmon. Cook for 4-5 minutes on each side until caramelized and cooked through.
- Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions in a rice cooker or pot.
- Once cooked, season the rice with a mixture of 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt. Stir gently to combine.
- Divide the rice among bowls. Top with cooked salmon, cucumber slices, avocado slices, and edamame.
- Sprinkle sesame seeds and add optional toppings like seaweed salad and pickled ginger.
- Serve immediately with extra teriyaki sauce on the side.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
Pro Tips: Use sushi-grade salmon for the best flavor. Ingredient Substitutions: Swap salmon for tuna or tofu for a vegetarian option. How to Serve: Best served fresh with a side of miso soup. Storage & Freshness: Store in the fridge for up to 2 days. Make-Ahead Tips: Prepare ingredients and assemble just before serving to maintain freshness.