Baked Salmon Poke Bowl

These bowls are SO good!! I am making for the 2nd week in a row and it will definitely be added to my rotation of favorite dinners! This recipe is from Half Harvest website but calls for sushi grade tuna. I changed it up with baked salmon and added some toppings...so here it is! There are definitely a lot of steps involved but SO worth it. It tastes like restaurant quality! 

Ingredients:

• (4) salmon fillets (I used Whole Foods portioned out responsibly farmed salmon)
• 1 English cucumber, diced 
• 4 cups sushi rice, cooked
• 1 avocado, diced
• 1 bag edamame, cooked
• 1-2 scallions, diced & fried 
• 2 carrots, shredded 
• Garnish each bowl with sauce and spicy mayo & black sesame seeds

Dressing for Cucumbers: 

• 1 tablespoon rice vinegar
• 1 teaspoon honey
• pinch of salt

Sauce for Bowls

• 1/4 cup soy sauce or tamari (or Braggs Liquid Aminos)
• 1 tablespoon sesame oil
• 2 teaspoons grated ginger
• 1 to 2 teaspoons crushed red pepper flakes
• 1/4 cup chopped green onions
• 1 tablespoon toasted sesame seeds

Spicy mayo to drizzle on top:

• • 1/3 cup olive oil mayo
  • 1 to 2 tablespoons sriracha
  • 2 teaspoons soy sauce or tamari (I used Braggs Liquid Aminos)
  • 1 teaspoon honey

     

    Directions

    1. Preheat oven to 400 degrees. Line baking sheet with parchment paper, put salmon on parchment and lightly season with salt. Bake 10-15 minutes.

    2. Cook rice according to instructions. 

    3. Make the sauce: In a medium bowl, combine soy sauce (or tamari), sesame oil, ginger, green onion, and sesame seeds. Toss to mix. (Optional - add red pepper flakes)
    

    4. Make the cucumber salad: Toss together the cucumbers, rice vinegar, honey, and a pinch of salt.

    5. Make the Spicy Mayo. In a small bowl, stir together the mayo, sriracha, honey, and soy sauce (or tamari).

    6. Make the fried shallot: In a skillet, add some sesame oil and 2 diced shallots over medium heat. Cook until golden, 4-5 minutes. Season with salt. Drain on a paper towel until ready to use.

    7. Shred carrots

    8. Steam edamame according to instructions. 

    Set up buffet style or pre-assemble each bowl to have some of each!