Salmon Poke Bowl
with Thai chili sauce / rice / cucumbers / avocados

Name: Salmon Poke Bowl
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/4 cup Vinegar, rice; 1/4 cup + 1 Tbsp Water; 3 Tbsp Sugar; 2 tsp Chili garlic sauce, more or less to taste; 1/2 tsp Cornstarch; 1 cup Rice, uncooked white or brown; 10 oz Cucumbers, chopped; 1 heart Lettuce, romaine, thinly sliced or chopped; 1 Avocados, chopped; 2 Tbsp Cilantro leaves; 1 lb Salmon, sushi-grade, cubed (look for skinless filets or have the fishmonger remove the skin; sub sushi-grade tuna); 1 Tbsp Soy sauce, low-sodium; 2 tsp Oil, toasted sesame; 1 tsp Sesame seeds, any color; 1 cup Wonton strips, store-bought (look for these near other salad toppers like croutons; sub cashews)

Active: 45 Total: 45

Original GF Paleo Vegetarian

Our community always loves a poke bowl to serve in the hottest days of summer. With minimal cooking (which can all be done ahead) and just a few ingredients to prep, this Thai-inspired bowl is a flavorful new variation.
Smarts #1: If you prefer not to serve the salmon raw, feel free to saute it quickly with some salt and pepper until just cooked through. This recipe is also great with seared shrimp instead of salmon.
Smarts #2: Make a double batch of rice and a double batch of Thai Chili Sauce tonight to get a head start on Wednesday's meal.

Proteins

Fish, non-canned

Cuisines

Asian - Thai

Ingredients

Metric

Servings:

Sweet Thai Chili Sauce:

Vinegar, rice - 1/4 cup
Water - 1/4 cup + 1 Tbsp
Sugar - 3 Tbsp
Chili garlic sauce - 2 tsp , more or less to taste
Cornstarch - 1/2 tsp

White or Brown Rice:

Rice, uncooked white or brown - 1 cup

Salmon Poke Bowl:

Cucumbers - 10 oz , chopped
Lettuce, romaine - 1 heart , thinly sliced or chopped
Avocados - 1 , chopped
Cilantro leaves - 2 Tbsp
Salmon, sushi-grade - 1 lb , cubed (look for skinless filets or have the fishmonger remove the skin; sub sushi-grade tuna)
Soy sauce, low-sodium - 1 Tbsp
Oil, toasted sesame - 2 tsp
Sesame seeds, any color - 1 tsp
Wonton strips, store-bought - 1 cup (look for these near other salad toppers like croutons; sub cashews)

Prep

Rice - (Double if making Wednesday's meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Make Sweet Thai Chili Sauce - (Double if making Wednesday’s meal.) Combine vinegar, first part of water, sugar, and chili garlic sauce in a small saucepan over medium-high heat. Boil until sugar has dissolved, 1 to 2 minutes. In a separate bowl, whisk together second part of water and cornstarch. Pour water-cornstarch mixture into sauce and continue cooking for 4 to 6 minutes more until very thick. (Can be done up to 5 days ahead)
Cucumbers / Romaine / Avocados / Cilantro - Prep as directed.

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Make

Slice salmon into 1/2” / 1.3 cm cubes. Gently toss with soy sauce, sesame oil, and sesame seeds.
If rice was made ahead, reheat in the microwave. (Reserve half if doubled.)
Assemble bowls with a base of rice. Top with cucumbers, romaine, avocados, salmon, cilantro, and wontons. Drizzle Sweet Thai Chili Sauce over top (reserve half if doubled). Enjoy!

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