| Prep: 20 mins | Cook: 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 680 | 30g | 5g | 60g |
| sugars | fibre | protein | salt |
| 3g | 10g | 45g | 1.5g |
There’s something magical about this Avocado and Salmon Poke Bowl Recipe that instantly transports me back to my roots in the Rockies, albeit with a Hawaiian twist. This vibrant, simple dish captures the ethos of hearty, wholesome food I grew up with, repackaged into a bowl of delectably fresh goodness. It may not be traditional mountain fare, but I can guarantee that it’s brimming with the kind of flavours and textures that would impress even the most discerning palate.
Health Benefits
The Avocado and Salmon Poke Bowl is also as good for your health as it is for your tastebuds. Salmon, prized for its omega-3 fatty acids, contributes to cardiovascular health and brain functionality. Avocado, brimming with dietary fibre, monounsaturated fats (the good kind), and an array of vitamins and minerals, is a superfood in its own right. Not to forget the sushi rice, which provides the body with much-needed energy.
The Joy of Simplicity
This recipe is a testament to the saying that less is indeed more. Every ingredient, from the sushi-grade salmon to the ripe avocados, the crispy seaweed and the sprinkling of toasted sesame seeds, harmoniously blends into an explosion of flavours that’s nothing short of spectacular. The dash of honey counters the salty soy and sesame oil dressing to create a delightful Asian-inspired fusion that’s both refreshing and satisfying.
Additionally, the flexibility of this recipe makes it a treasure. While it’s similar to a traditional sushi roll or salad, its delightfully informal and easy to adjust to your own tastes or dietary needs. It’s an all-season dish, perfect for a summer luncheon or a cozy fall dinner, and pairs well with a simple miso soup or green tea chazuke.
In conclusion, the Avocado and Salmon Poke Bowl brings the beauty of wholesome mountain cooking into a fresh new light. It’s an exquisite blend of flavors, an easy-to-make dish, and a healthy choice for any meal. The next time you’re yearning for a taste of the Rockies with a twist, give this favorite recipe of mine a try.
What You’ll Need
- 3 cups of sushi rice
- 6 cups of water for the rice
- 6 tablespoons of rice vinegar
- 2 pounds of fresh, sushi-grade salmon, diced
- 1 cup of soy sauce
- 1/2 cup of sesame oil
- 2 tablespoons of honey
- 3 ripe avocados, diced
- 1/2 cup of chopped green onions
- 2 tablespoons of toasted sesame seeds
- 1/2 cup of dried seaweed strips
- 1 cucumber, thinly sliced
- 1-2 jalapeños, thinly sliced (optional)
- 1 bunch of radishes, thinly sliced
Method
Step One
Start by rinsing the sushi rice under cold water until the water runs clear. Place the rice and 6 cups of water in a rice cooker. Let the rice soak for a while before turning on the cooker.
Step Two
While the rice is cooking, prepare the salmon. Ensure to dice the salmon into bite-sized pieces.
Step Three
In a mixing bowl, combine the diced salmon, soy sauce, sesame oil, and honey, and gently mix until the salmon is well coated. Let it marinate in the refrigerator.
Step Four
When the rice is cooked, let it cool slightly. Add the rice vinegar, giving it a quick stir to evenly distribute.
Step Five
Dice the avocados and set them aside. Slice the cucumber, jalapeños and radishes thinly.
Step Six
To compile the poke bowls, first place a generous serving of sushi rice at the bottom of the bowl. Top it with the marinated salmon.
Step Seven
Next, add your chosen garnishes (avocados, green onions, sesame seeds, dried seaweed strips, cucumber slices, jalapeños slices and radish slices) on top of the rice and salmon. Serve immediately and enjoy your Avocado and Salmon Poke Bowl.
