Eggless Salmon Poke Bowl
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice, uncooked
- 2 ¾ cups water
- ½ tsp salt
For the salmon
- 1 ½ lb sushi-grade salmon, skin removed
- 3 tbsp tamari
- 1 tbsp garlic-infused oil
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- 1 tsp grated fresh ginger
- ½ tsp toasted sesame seeds
- ¼ tsp red pepper flakes (optional)
For the bowls
- 1 english cucumber, thinly sliced
- 1 medium carrot, julienned or grated
- 1 medium avocado, thinly sliced
- 4 scallions, green tops only, thinly sliced
- 1 tbsp sesame seeds, for serving
- 2 tsp garlic-infused oil, for drizzling
- 1–2 tsp sriracha, for serving (optional)
Instructions
- 1
Rinse the jasmine rice in a fine-mesh strainer under cold water until the water runs mostly clear. Combine the rinsed rice, 2 3/4 cups water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook until all the water is absorbed and the rice is tender, about 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
- 2
While the rice cooks, cut the salmon into 3/4-inch cubes and place in a medium mixing bowl. In a small bowl, whisk together the tamari, garlic-infused oil, sesame oil, rice vinegar, maple syrup, and grated ginger until combined.
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