Salmon Poke Bowl

Ingredients

• 8 oz sashimi-grade salmon, skin removed and cut into 1-inch chunks, refrigerated for at least 30 minutes before use
• 2 tbsp soy sauce, preferably with a light consistency
• 2 tbsp sesame oil
• 2 tbsp freshly squeezed lime juice
• 1 tsp grated ginger
• 1 tsp sesame seeds
• 4 cups cooked Japanese rice, seasoned with a pinch of salt
• 1 ripe avocado, diced and sprinkled with salt to prevent browning
• 2 tbsp pickled ginger, thinly sliced
• 1 cup shredded daikon radish
• 1 cup thinly sliced shiso leaves, or substitute with basil
• 1/4 cup chopped scallions for garnish

Method

1. 1Line a large tray or plate with plastic wrap to facilitate easy assembly and cleanup.
2. 2Drain and pat dry the salmon chunks with paper towels, then place them in a large bowl.
3. 3Combine soy sauce, sesame oil, lime juice, and grated ginger in a small bowl, whisking until the ginger is fully incorporated.
4. 4Pour the marinade over the salmon and refrigerate for at least 30 minutes or up to 2 hours, flipping the fish halfway through.
5. 5To assemble the bowl, place a scoop of seasoned rice at the base.
6. 6Arrange a quarter of the salmon chunks on top of the rice, followed by a quarter of the diced avocado.
7. 7Garnish with sliced pickled ginger, daikon radish, shiso leaves, and a sprinkle of sesame seeds and chopped scallions.
8. 8Repeat the process for the remaining ingredients, creating a visually appealing pattern with each component.

Nutrition per serving