Salmon Poke Bowl
with Thai chili sauce / cauliflower rice / cucumbers / avocados
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 cauliflower rice and a double batch of Thai Chili Sauce tonight to get a head start on Wednesday's meal.
- Vinegar, rice - 1/4 cup
- Water - 1/4 cup + 1 Tbsp
- Honey - 3 Tbsp
- Chili garlic sauce - 2 tsp, more or less to taste
- Arrowroot powder - 1/8 tsp
- Cauliflower - 1 lb, florets
- Butter - 1 Tbsp
- 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)
- Bragg's / coconut aminos - 1 Tbsp
- Oil, toasted sesame - 2 tsp
- Sesame seeds, any color - 1 tsp
- Cashews, roasted and salted - 1/2 cup
Cauliflower rice - (Double if making Wednesday's meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (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, honey, and chili garlic sauce in a small saucepan over medium-high heat. Boil until honey has dissolved, 1 to 2 minutes. In a separate bowl, whisk together second part of water and arrowroot powder. Pour water-arrowroot mixture into sauce and continue cooking for 4 to 6 minutes more until very thick. (Can be done up to 5 days ahead)
Slice salmon into 1/2” / 1.3 cm cubes. Gently toss with aminos, sesame oil, and sesame seeds.
If cauliflower rice was made ahead, reheat in the microwave. (Reserve half if doubled.)
Assemble bowls with a base of cauliflower rice. Top with cucumbers, romaine, avocados, salmon, cilantro, and cashews. Drizzle Sweet Thai Chili Sauce over top (reserve half if doubled). Enjoy!
This was fine. Everyone ate it and liked it. If it comes up again, we'll make it again. But we won't add it to a week on our own. The sweet Thai chili sauce was really good. But we always have to let it simmer much longer than the recipe calls for.0 Helpful
Loved this! The sauce was super yummy and you could make lots of adjustments with the ingredients to make it over and over! I used tofu this time and added sushi ginger, but it would be great with any protein and maybe next time I’ll add edamame!0 Helpful
I used shrimp since we had salmon earlier this week and I just can’t trust the salmon around here to serve it raw. Tossed the shrimp in the sesame oil and soy sauce and threw some garlic powered, S&P on them then seared them in the wok. The sauce wasn’t thick enough so I added an extra tsp of corn starch. Really good.0 Helpful
I cooked the salmon in a soy sauce-honey mixture but followed recipe otherwise and the whole family ate it up!0 Helpful
Cooked our salmon. The kids said it tasted better the second day. I used peanut oil for the salmon and cashews since the wontons aren’t available here.0 Helpful
Used frozen raw ahi. Delish!0 Helpful