Salmon Poke Bowl
Ingredients
8 oz Salmon Fillet, skin off
3 tbsp soy sauce
1 tsp sesame oil
2 tbsp brown sugar
2 tsp sambal oelek (chili garlic paste)
½ tsp salt
¼ tsp pepper
1 tsp garlic powder
1-2 tbsp olive oil for frying
For the Poke Bowls:
3 cups cooked rice (brown or white)
1 small carrot, shredded
1 small cucumber, diced
1 cup ripe mangoes, cubed
3 stalks green onions, sliced
1 avocado, diced
cilantro, to garnish
1 tsp furikake
½ tsp pepper flakes
Directions
Slice the salmon fillets into 2 inches cubes. Sprinkle with salt and pepper and toss around to distribute the seasonings. In a small bowl, combine soy sauce, sesame oil, brown sugar, sambal oelek, and garlic powder.
Add the seasoned salmon to the bowl and toss to coat. Marinate for 15 minutes. Heat olive oil in a cast iron skillet. Cook the salmon cubes until the skin is nicely seared and the flesh is cooked through, about 5-7 minutes in total.
To make the Salmon Poke bowls, first, divide the rice between 3 bowls. Arrange the carrots, cucumbers, mango, green onions, avocado and salmon on top.
Garnish with cilantro. Sprinkle furikake and pepper flakes.
Finally, drizzle sriracha mayo on top. Serve immediately.
To make Sriracha Mayo, combine ¼ cup of mayonnaise and 1 tbsp of sriracha. You can add more sriracha to your preference.
