salmon poke bowl

the quintessential healthy summer meal

When it comes to the perfect thing to eat and make in summer, I can’t think of better a option than a bowl.

I’m a sucker for a bowl. There’s so many different things going on in well-built bowls that they never get boring to eat.

And unlike the foods we want to have in the slower winter months (stews, soups, and heavy meals that put you in those almost euphoric food comas).. in the summer time, we want the (hopefully) the complete opposite. We want light, healthy, wholesome, nutrient-dense foods that keep us light and energetic to last us through whatever the long summer days have in store for us.

There’s undoubtedly been a craze over poke bowls this last decade, and I, for one, am fully onboard.

I eat fairly healthy, and I’m always looking for recipes that make my body feel good but don’t suck.

This salmon poke bowl is one of my tried-and-true recipes that I could devour day after day any day if I was stuck with my one deserted island meal.

It comes together with almost no actual cooking involved but is so darn good.

Here’s how you make it:

For the components, I’m not too worried about the measurements. I’m a big proponent, especially for salads and bowls, to add as much or as little of each ingredient as you want. In my opinion, it’s not about the proportion of each ingredient in the bowl that makes the bowl, but more so rather, how you prepare them to make for the most optimal eating experience.

Sauces:

1. Soy-Ginger Dressing

• 1/4 cup soy sauce

• 2 tsp rice vinegar

• 1 tsp agave or simple syrup

• 1/2 tsp grated garlic

• 1/2 tsp grated ginger

• 1/2 tsp sesame oil

In a small bowl, add your ingredients and slowly mix to combine.

2. Sriracha Mayo

• 1/2 cup sriracha

• 1/4 cup kewpie mayo

In a small bowl, add your ingredients and slowly mix to combine.

Components:

1. Black Rice (also known as forbidden rice)

• Cook according to package directions (typically for regular white rice, like jasmine or basmati, it’s about a 1 to 1 1/2 rice to water ratio; any hardier grained rice, like brown rice or black rice, it’s about a 1 to 1 3/4 or 1 to 2 rice to water ratio)

2. Sliced Mini Cucumbers

3. Julienned Carrots

4. Beansprouts

• Can be eaten raw, but I like to blanche mine in hot water for literally a second because I like it warm but still crunchy

5. Sliced Avocado

6. Seaweed Salad

• Non-negotiable poke bowl component i’m sry

7. Edamame Pods

8. Sushi-Grade Salmon

• Pop in the freezer for about 15-20 minutes to firm so that it’s easier to slice

• Slice into ~1/2 inch cubes (we want small, but sizable pieces so that it’s nice to eat)

Garnishes (optional):

1. Furikake / Black Sesame Seeds

2. Tobiko Caviar

3. Chives