Salmon Poke Bowl
with Thai chili sauce / 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 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
- Sugar - 3 Tbsp
- Chili garlic sauce - 2 tsp, more or less to taste
- Cornstarch - 1/2 tsp
- Rice, uncooked white or brown - 1 cup
- 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)
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)
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!
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
This was delicious! We made the bowls with two eggs per person instead of one. The flavors and textures went together so well.0 Helpful