Mango and Cucumber Salmon Poke Bowl
with avocado / edamame
Poke bowls are always a weeknight hit with our community because they are so quick and easy to assemble. This one, which last appeared in 2021, has lots of cooling fresh flavor and a creamy-spicy sauce to top it all off.
Smarts: If you prefer not to serve the fish raw, you can sear it and then toss it, still warm, with the seasoning mixture.
- Rice, uncooked white or brown - 1 cup
- Mayonnaise - 1/3 cup
- Sriracha - 1 tsp , more or less, to taste
- Lime juice - 2 tsp
- Mangos, large - 1 , cubed
- Cucumbers - 10 oz , chopped
- Edamame, shelled, fresh or frozen - 1 1/2 cups
- Avocados - 1 , chopped
- 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 - 2 tsp
- Baby spinach - 5 oz (sub baby kale)
- Furikake (opt) - for serving
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 Sriracha mayo - Combine mayonnaise, Sriracha, and lime juice. (Can be done up to 5 days ahead)
Edamame - If using frozen edamame, defrost. (Can be done 1 day ahead)
Avocados - Chop avocados.
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 and spinach. Top with mangos, cucumbers, edamame, avocados, and salmon. Top with Sriracha mayo and furikake. Enjoy!