A poke bowl is the perfect summer meal when it’s just too hot to eat anything warm. Cooling seaweed salad, crunchy radish, and tender edamame are the supporting cast for perfectly seasoned salmon. Be sure to ask your fishmonger for sushi-grade salmon, and always ensure it is farmed; wild salmon can have parasites that are harmful if eaten raw.
Summer Salmon Poke Bowl
Ingredients
- 2 cups brown rice
- 2 cups frozen edamame, shelled
- 2 tsp sesame oil
- 3 tbsp low sodium soy sauce
- 1 tbsp mirin
- 2 tsp sugar
- 1 (1-inch) piece ginger, grated
- 1 lb sushi-grade, farmed salmon, cut into ¾” cubes
- 1-2 radishes, thinly sliced
- 1 cup seaweed salad
- 2 scallions, thinly sliced
- 1 tbsp furikake, optional
Directions
1) Place 2 cups brown rice in the Suvie rice pot (black handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Rice, Brown Rice, 2 cups
2) Place 2 cups frozen, shelled edamame in a Suvie pan. Drizzle with 2 tsp sesame oil and sprinkle with a pinch of salt. Place pan in the bottom zone of Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Roast at 350°F for 15 minutes
Top Zone: None
3) In a medium bowl, stir together 3 tbsp low sodium soy sauce, 1 tbsp mirin, 2 tsp sugar, and grated ginger until sugar is dissolved. Set aside.
4) Once the rice has finished cooking, remove from Suvie, fluff with a fork, and divide between 4 bowls. In a medium bowl, stir together 1 lb cubed salmon and half of the soy sauce mixture.
5) Divide salmon, radishes, edamame, and seaweed salad on top of rice. Season with reserved soy sauce mixture and garnish with scallions and furikake, if using.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 660, Total Fat 22g, Total Carbohydrates 80g, Total Sodium 450mg, Total Protein 38g.
