Description
The first time I made a Salmon Poke Bowl at home, I was amazed by how easy and satisfying it was. I wanted something fresh, light, and flavorful without spending hours in the kitchen. This poke bowl quickly became one of my favorite ways to enjoy salmon in a simple, wholesome meal.
Ingredients
1 lb sushi-grade salmon, cubed
2 tablespoons soy sauce
1 teaspoon sesame oil
2 cups cooked sushi rice
1 cup shelled edamame
1/2 cup shredded carrots
For Garnish
Sesame seeds
Sliced green onions
Instructions
Step 1: Using a sharp knife, carefully cube the sushi-grade salmon into bite-sized pieces
Step 2: In a large mixing bowl, toss the cubed salmon gently with the soy sauce and sesame oil until evenly coated
Step 3: Prepare the sushi rice according to package instructions if not already cooked, seasoning lightly with rice vinegar if desired
Step 4: Steam or blanch the edamame for 2-3 minutes until tender and bright green, then drain and set aside
Step 5: Shred the carrots using a grater or julienne peeler for fine, even strips
Step 6: To assemble the bowls, place a generous scoop of sushi rice at the bottom of each serving bowl
Step 7: Top the rice with marinated salmon, edamame, and shredded carrots, arranging them attractively
Step 8: Garnish with sesame seeds and sliced green onions before serving
