Salmon Poke Bowls
Salmon poke bowls with crab salad recipe.
Servings: 4 to 6 people
Calories: 613kcal
Ingredients
For the Salmon Poke:
- 1 lb sushi-grade salmon
- 2 tsp fresh ginger peeled and grated
- 1 Tbsp toasted sesame oil to taste
- 2 tsp rice vinegar to taste
- 2 to 3 Tbsp liquid aminos or soy sauce
- 1 to 3 tsp sriracha to taste
- 2 stalks green onion finely chopped
- 2 tsp sesame seeds
Crab Salad:
- 1 (8-oz. jar) pasteurized cooked crab meat or imitation crab
- 3 Tbsp avocado oil mayonnaise to taste
- 1 Tbsp sriracha to taste
- 1 Tbsp liquid aminos or soy sauce, to taste
- 1 to 2 tsp wasabi paste optional
- 2 tsp fresh lime juice or lemon juice, to taste
- 1/4 tsp sea salt to taste
For the Bowls:
- 4 cups cooked white or brown rice
- 1 cup seaweed salad
- 2 large ripe avocados sliced
- 2 Tbsp sesame seeds
Instructions
- Steam the rice according to package instructions. Set aside until ready to use (if you prefer cold rice for your poke bowls, make it well in advance and refrigerate it until chilled).
Make the Salmon Poke:
- Thaw the fish in the refrigerator, then chop it into cubes on a clean cutting board. Place it in a bowl with the ingredients for the marinade. Gently stir everything together until well-combined. Cover and refrigerate until ready to use. I recommend allowing the poke to marinate for at least 15 minutes (up to 3 hours) before serving to allow it to become nice and flavorful.
Make the Crab Salad:
- Open the jar of crab and drain out any excess juice. Transfer the crab meat to a mixing bowl along with the ingredients for the sauce. Stir well until everything is combined. Taste the crab for flavor and add more mayonnaise, wasabi, sriracha, lime juice, or liquid aminos to taste.
Assemble the Bowls:
- Add desired amount of rice to bowls and top with salmon poke, crab salad, seaweed salad, sliced avocado, sesame seeds, and anything else you like! Dig in!
Nutrition
Serving: 1of 6 | Calories: 613kcal | Carbohydrates: 64g | Protein: 26g | Fat: 26g | Fiber: 4g | Sugar: 1g