Salmon Edamame Poke Bowl
An easy and healthy lunch or dinner bowl.
Ingredients
Marinated salmon
- salmon, sushi grade~250 g
- soy sauce30 g
- mirin20 g
- sesame oil5 g
- sesame seeds10 g
Garlic edamame
- edamame, shelled150 g
- garlic, minced2 cloves
- chinese red chili flakesa sprinkle
- salta sprinkle
- baking spray
Sriracha yogurt sauce
- yogurt, plain30 g
- sriracha5 g
- rice vinegar10 g
For serving
- sushi rice
- furikake rice seasoning
- pickled onions
- cucumbers, sliced
FAQ
If you have rice already cooked, this takes less than 10 minutes. Perfectly customizable with whatever fresh toppings you like, but my favorite addition is edamame.
Ethan Chlebowski
Method
Step 1: Cook rice & marinate salmon
To start, cook some sushi rice using your preferred method (rice cooker, in a pot according to package directions, etc).
Dice the salmon into even, bite-sized cubes. Add the salmon cubes to a container and add the soy sauce, mirin, sesame oil, and white sesame seeds. Mix everything together until the salmon cubes are coated. Let it in the fridge until the rice is done cooking, or in advance no more than 1-2 days in the fridge.
Step 2: Sauté edamame
For the garlic edamame, spray a pan with baking spray and place over medium-high heat. Add the edamame, red chili flake, and a pinch of salt and let for one minute. Add the crushed, minced garlic cloves. Continue to sauté while stirring the edamame until it becomes visibly on the outside but not burnt.
Step 3: Prepare toppings & assemble
Lastly, prepare or gather any other toppings. Mix and taste the yogurt sauce: combine the yogurt, sriracha, and rice vinegar in a bowl and adjust the ratios as needed.
To assemble the bowl, lay a bed of warm rice down, followed by a sprinkle of furikake. Top with marinated salmon, edamame, pickled onions, and a drizzle of the yogurt sauce. Enjoy.
If you have rice already cooked, this takes less than 10 minutes. Perfectly customizable with whatever fresh toppings you like, but my favorite addition is edamame.
Ethan Chlebowski
Ingredients
Marinated salmon
- salmon, sushi grade~250 g
- soy sauce30 g
- mirin20 g
- sesame oil5 g
- sesame seeds10 g
Garlic edamame
- edamame, shelled150 g
- garlic, minced2 cloves
- chinese red chili flakesa sprinkle
- salta sprinkle
- baking spray
Sriracha yogurt sauce
- yogurt, plain30 g
- sriracha5 g
- rice vinegar10 g
For serving
- sushi rice
- furikake rice seasoning
- pickled onions
- cucumbers, sliced
Method
Step 1: Cook rice & marinate salmon
To start, cook some sushi rice using your preferred method (rice cooker, in a pot according to package directions, etc).
Dice the salmon into even, bite-sized cubes. Add the salmon cubes to a container and add the soy sauce, mirin, sesame oil, and white sesame seeds. Mix everything together until the salmon cubes are coated. Let it in the fridge until the rice is done cooking, or in advance no more than 1-2 days in the fridge.
Step 2: Sauté edamame
For the garlic edamame, spray a pan with baking spray and place over medium-high heat. Add the edamame, red chili flake, and a pinch of salt and let for one minute. Add the crushed, minced garlic cloves. Continue to sauté while stirring the edamame until it becomes visibly on the outside but not burnt.
Step 3: Prepare toppings & assemble
Lastly, prepare or gather any other toppings. Mix and taste the yogurt sauce: combine the yogurt, sriracha, and rice vinegar in a bowl and adjust the ratios as needed.
To assemble the bowl, lay a bed of warm rice down, followed by a sprinkle of furikake. Top with marinated salmon, edamame, pickled onions, and a drizzle of the yogurt sauce. Enjoy.
