Spicey salmon pokebowl with crispy wasabi seaweed topping
Description
A healthy salmon pokebowl with crispy seaweed in under 30 minutes. A perfect balance of creamy, spicy, fresh – and that fiery wasabi crunch that makes the whole bowl pop. Let's get started!
Ingredients
- 250 g sushi-grade salmon (diced)
- 2 tsp soy sauce
- 1 tsp oil (sesame)
- 1 tbsp sriracha ((adjust to taste))
- 1 tsp rice vinegar
- 1 tsp honey or maple syrup
- 1 tsp toasted sesame seeds
- 1 small spring onion (thinly sliced)
- 1 cup sushi rice (or jasmine rice) (cooked and slightly cooled)
- ½ avocado (sliced)
- ½ cucumber (thinly sliced)
- 1 small carrot (julienned)
- ½ cup Edamame beans (cooked)
- Pickled ginger ((optional))
- Crispy Wasabi Seaweed Topping (as much as you love!)
For the poke
For the bowl
Toppings
Instructions
- 1 Marinate the salmon
In a bowl, mix soy sauce, sesame oil, sriracha, rice vinegar, and honey. Add the diced salmon and stir gently. Let it marinate for 10–15 minutes in the fridge.
- 2
Assemble the bowlDivide the cooked rice into two bowls. Arrange avocado, cucumber, carrot, and edamame around the edges.
- 3
Add the salmonSpoon the spicy marinated salmon into the center of the bowl. Sprinkle with spring onion and sesame seeds.
- 4
Finish with a crunchGenerously sprinkle your Crispy Wasabi Seaweed Topping over the bowl just before serving. Add pickled ginger if desired.
- 2