Description
A vibrant and nourishing poke-inspired salad bowl that combines fresh sushi-grade fish, wholesome rice, and a variety of crunchy vegetables with flavorful dressings. Easy to prepare, customizable, and perfect for meals that are both healthy and satisfying.
Ingredients
Proteins and Base
- Sushi-grade tuna or salmon, diced – 6 oz
- Cooked jasmine or brown rice – 1 cup
- Edamame (shelled, cooked) – 1/2 cup
Fresh Vegetables and Toppings
- Avocado, sliced – 1/2 medium
- Cucumber, sliced into thin half-moons – 1/2 cup
- Fresh scallions, thinly sliced – 2 tablespoons
- Pickled ginger – 2 tablespoons
- Seaweed salad or nori flakes – 1/4 cup
Dressings and Garnishes
- Soy sauce or tamari – 2 tablespoons
- Toasted sesame seeds – 1 tablespoon
- Optional: Sriracha or spicy mayo – 1 tablespoon
Instructions
- Prepare the Base: Cook the jasmine or brown rice according to the package instructions. Once cooked, fluff the rice and let it cool slightly to room temperature to form the foundation of the salad bowl.
- Prep the Fresh Ingredients: Dice the sushi-grade tuna or salmon into bite-sized pieces. Slice the avocado, chop the cucumber into thin half-moons, and thinly slice the scallions. Ensure all ingredients are fresh and neatly cut for optimal flavor and presentation.
- Assemble the Bowl: Place a generous scoop of rice at the bottom of your bowl. Arrange the diced fish, avocado, cucumber, edamame, pickled ginger, and seaweed salad or sprinkle nori flakes on top. You can arrange toppings in sections or gently toss them together based on your preference.
- Dress and Finish: Drizzle soy sauce or tamari over the assembled bowl. If desired, add sriracha or spicy mayo for extra heat and creaminess. Finish by sprinkling toasted sesame seeds to add crunch and a nutty aroma.
Notes
- Always use fresh, sushi-grade fish from a trusted source to ensure safety and quality.
- Keep all fresh toppings chilled for a crisp and refreshing salad bowl.
- Pour dressings gradually to avoid overpowering the delicate flavors.
- Toast sesame seeds lightly at home to enhance their nutty aroma.
- Balance textures by combining soft ingredients like avocado with crunchy vegetables.
- Store leftover components separately in airtight containers and consume within 24 hours.
- This salad bowl is not suitable for freezing due to fresh fish and avocado.
- Reheat leftover rice gently if needed, but avoid reheating the entire bowl.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No Cook / Assembly
- Cuisine: Fusion / Hawaiian-Inspired
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 40mg
Keywords: poke salad, sushi bowl, seafood salad, gluten free salad, healthy lunch, sushi grade fish, fresh salad
