The Final Bowl of the Series

Salmon poke bowls are another one of my go-to bowls that are on rotation in my kitchen. Especially as the temperatures are heating up and I want something light and refreshing. Ideally, you have a reliable local fish market in your area, shout out to Reel Foods Fish Market in Boise, to buy some sushi-grade salmon for your protein source. This paired with a bed of warm sushi rice, greens of your choice, some edamame, and spicy sauce is sure to curb your sushi cravings.

Many people find preparing raw fish overwhelming, but it’s quite simple, and I’ve never gotten sick from it. Just combine the fish in a soy-based marinade and use it within three days.

With that said let’s get down to the deets of making this thing!

Ingredients to make 4 servings:

1 pound of salmon

1 T soy sauce

1 T sesame oil

2 T rice wine vinegar (divided)

1 cup dry sushi rice

2 cups of water

1 cup edemame

1 T fresh minced garlic

1 T red pepper flakes

spray avocado oil

1 cuccumber

1/4 cup cilantro

1 cup 0% fat Greek yogurt

sriracha (to taste)

salt (to taste)

Let’s start with getting that fish marinating. Remove pin bones and skin from fish, then cube into bite-size pieces. In a medium size bowl combine cubed fish with equal parts of the following: soy sauce, rice vinegar, and sesame oil. Then sprinkle a couple pinches of sesame seeds in the mixture. Set the fish in the refrigerator and let it do its thing while you prepare the rest of the bowl. Prepare your sushi rice by first rinsing the rice then adding 1 cup of rice to two cups of water in a small pot with a lid, or a rice maker if you’re so lucky…. if you’re not that lucky turn the pot to medium-high heat until the water begins to boil, then turn off the burner. Allow the pan to remain on the burner until no more water is visible in the pain, and the rice appears fluffy. While the rice is going prepare the edamame. Turn a sautee pan to medium heat and add a quick spray of avocado oil to the pan. Add frozen edamame, garlic, and red pepper flakes to the pan and give it a good stir. The edamame is done when it’s slightly browned and tender, add salt to taste. Next, chop up some cucumbers, cilantro, and maybe even some spring mix if you have some in the fridge. Lastly, make the sauce. Instead of sriracha mayo, I like to do a sriracha yogurt sauce to cut down on the fat. Combine yogurt, sriracha, and 1 tablespoon of the rice wine vinegar in a bowl and stir until well mixed.

Now let’s plate! Combine 1 cup of cooked rice with 1/4 of the marinaded salmon. Add the fixins to the top; edamame, cucumber, sesame seeds, sauce, and whatever other toppings you like on a poke bowl. I like things extra hot so in the bowl pictured above I added more sriracha along with the yogurt sauce. One last thing I learned to love from Japan is Furikake season! Add a sprinkle of this to your bowl or any Asian rice to really level up your flavor game! Enjoy!

Nutritional value per serving: Calories 496, Protein 38g, Carbs 44g, Fat 16g

Something I would like to point out about all these bowls is it’s pretty easy to make the macros fit your goals. Primarily in the carb and protein category. If you’re tracking macros and that seems like too many carbs for you decrease the grain and in more greens, problem solved. For example, if 44 g of carbs doesn’t fit your macros for the day decrease it to 3/4 of a cup and add in more spring mix, now the carb content is 35g of carbs for the bowl, and so on. For protein let’s say you’re targeting a higher number, an increase from 4 oz to 6 oz, and now this bowl clocks in at 50g of protein. Make the meal fit your goals! Reach out with any questions