Main Dishescookwell
Salmon Edamame Poke Bowl
An easy and healthy lunch or dinner.
👥 4 Servings⏱️ Prep & Cook: 25 min👤 Ethan Chlebowski📖 cookwell
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●pan
- ●bowl
📝 Preparation Steps
1
Cook rice & marinate salmon
Salmon, ~250 g
2
To start, cook some sushi rice using your preferred method (rice cooker, in a pot according to package directions, etc). Dice the salmon into even, bite-sized cubes. Add the salmon cubes to a container and add the soy sauce, mirin, sesame oil, and white sesame seeds. Mix everything together until the salmon cubes are coated. Let it marinate in the fridge until the rice is done cooking, or in advance no more than 1-2 days in the fridge.
Sushi rice, undefinedSalmon, ~250 gSoy Sauce, 30 gMirin, 20 gSesame Oil, 5 gSesame Seeds, 10 g
3
Sauté edamame
Edamame, 150 g
4
For the garlic edamame, spray a pan with baking spray and place over medium-high heat. Add the edamame, red chili flake, and a pinch of salt and let sauté for one minute. Add the crushed, minced garlic cloves. Continue to sauté while stirring the edamame until it becomes visibly toasted on the outside but not burnt.
Garlic, 2 clovesEdamame, 150 gBaking spray, undefinedSalt, a sprinkle
5
Prepare toppings & assemble
6
Lastly, prepare or gather any other toppings. Mix and taste the yogurt sauce: combine the yogurt, sriracha, and rice vinegar in a bowl and adjust the ratios as needed. To assemble the bowl, lay a bed of warm rice down, followed by a sprinkle of furikake. Top with marinated salmon, edamame, pickled onions, and a drizzle of the yogurt sauce. Enjoy.
Yogurt, 30 gSriracha, 5 gRice Vinegar, 10 gSalmon, ~250 gEdamame, 150 gPickled onions, undefined
Nutrition Facts
calories
1089
fat Content
38 g
protein Content
72 g
carbohydrate Content
107 g
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