easy salmon poke bowl recipe with tangy sesame ginger dressing 1

I honestly cannot get enough of this dish lately. I used to go out and spend way too much money every time I wanted a good poke bowl but then I realized I could make it way better at home for a fraction of the price. There is something so satisfying about the bright colors of the fresh vegetables and that beautiful pink salmon. It feels like a total treat but it is actually really healthy and leaves me feeling great. Plus you get to control exactly what goes in so everything stays super fresh and crisp.

Why You Will Love This easy salmon poke bowl recipe with tangy sesame ginger dressing

You are going to love how fast this comes together. We are talking less than thirty minutes from start to finish. There are no fancy cooking techniques or difficult steps involved here. If you can chop a vegetable and boil some water for rice you are already an expert. It is the ultimate meal for those busy weeknights when you want something that tastes like a restaurant meal without the wait or the bill. It is refreshing and light but still fills you up.

Ingredients for an easy salmon poke bowl recipe with tangy sesame ginger dressing

I like to keep things simple and high quality. Since we are using raw fish you want to make sure it is the best you can find. For the sweetness in the sauce we are using a mix of apple juice and rice vinegar instead of any rice wine or alcohol to keep it fresh and family friendly.

The Protein and Base

• Fresh sushi grade salmon fillets cut into bite sized cubes
• Cooked jasmine or sushi rice
• Freshly sliced avocado and cucumber
• Shelled edamame and shredded carrots

The Tangy Dressing Components

• Soy sauce or liquid aminos
• Freshly grated ginger and minced garlic
• Toasted sesame oil
• Rice vinegar and a splash of apple juice for sweetness

How to Make This easy salmon poke bowl recipe with tangy sesame ginger dressing

Making this is all about the preparation. Once you have everything chopped and ready the assembly is the fun part. Just follow these simple steps and you will have a masterpiece in no time.

Step 1: Marinating the Salmon

First you need to grab a small bowl and whisk together your soy sauce ginger garlic sesame oil rice vinegar and that splash of apple juice. Once it smells amazing and looks combined toss your salmon cubes right in there. Give it a gentle stir so every piece of fish is coated. I like to let it sit in the fridge for at least ten minutes. This lets the flavors really soak into the salmon and makes it taste incredible.

Step 2: Assembling the Bowls

Now grab your serving bowls and start with a big scoop of rice as your foundation. I like to arrange the cucumber avocado edamame and carrots in little piles around the edges. Then you just spoon that marinated salmon right into the center. If you have extra dressing left in the bowl drizzle it over the whole thing for even more flavor.

Tips for a Perfect easy salmon poke bowl recipe with tangy sesame ginger dressing

My biggest secret is to keep the salmon in the refrigerator until the very second you are ready to cut it. Cold fish is much easier to slice into clean cubes. Also make sure you use your sharpest knife so you do not squish the salmon while you are cutting it. If you want a little extra crunch you can sprinkle some toasted sesame seeds on top at the end.

Timing and Preparation Details

This recipe is incredibly efficient. The prep time is only about fifteen minutes and the total time is twenty minutes. The most confusing part for most people is getting the rice right. My advice is to follow the package instructions on your rice exactly as written. If the rice is too mushy or too hard it can change the whole vibe of the bowl so keep an eye on that pot.

Nutrition for the easy salmon poke bowl recipe with tangy sesame ginger dressing

Here is what you can expect for the nutritional breakdown per serving of this meal.

• Calories: 450 kcal
• Protein: 28g
• Healthy Fats: 18g
• Carbohydrates: 42g
• Fiber: 6g

FAQ about this easy salmon poke bowl recipe with tangy sesame ginger dressing

I know people sometimes have questions about working with raw fish or making substitutions so here are a few things to keep in mind.

Can I use cooked salmon instead of raw?

You can definitely do that. If raw fish is not your thing just sear the salmon cubes in a pan for a few minutes until they are cooked through. You can also use grilled salmon leftovers from the night before and it will still taste wonderful with the ginger dressing.

How do I store leftovers?

You can store the chopped vegetables and the dressing in the fridge for about two days in separate containers. However if you are using raw salmon you really should eat it on the same day you prepare it to make sure it stays fresh and safe. If you have leftover rice just heat it up a little bit before building a new bowl the next day.

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