Yield: 2 Poke BowlsA bed of rice & mixed greens topped with sushi-grade teriyaki salmon, shredded carrots, edamame, corn, mango, avocado and black sesame seeds all drizzled with spicy aioli poke sauce dressing!
1cupcooked white rice *or brown rice - see note below
¼cupteriyaki sauce
¼cupapple cider vinegar
1teaspoonchopped ginger paste*see note below
1cupcubed sushi-grade salmon*8 ounces or ½ lb. -see note below
2cupsmixed greens
½cupdiced mango
½cupedamame*see note below
½cupshredded carrot
½cupcorn*see note below
½teaspoon black sesame seeds*optional for topping
Spicy Aioli Poke Sauce *see note below
2tablespoonslight mayonnaise
1teaspoonsriracha *or another hot sauce
1teaspoonolive oil
2tablespoonswater
½teaspoonchili powder
¼teaspoongarlic powder
¼teaspoonblack pepper
Pinch of salt
Recipe notes:
Chopped ginger paste: ginger paste can usually be found in the produce section of your local grocery store. I normally find it beside the fresh herbs. It's typically in a small tube or jar. Sushi-grade salmon: Sushi grade salmon is fish that's rated grade 1. This means the fish was farmed, fed a specific diet, and is therefore considered safe to eat raw. To buy sushi-grade salmon, search for a trusted fish monger in your area or make a call to your local grocery store to see if they carry (or have the ability to order) sushi-grade fish. You can also substitute another protein if you prefer. Sometimes, I like using sautéed shrimp! Cooked rice: I like to use minute rice, you can purchase either white or brown minute rice at most grocery stores! Looking to lower carbs? Try substituting cauliflower rice or doubling up on mixed greens & using light or no rice.Edamame & corn: typically, I buy frozen edamame and corn and microwave for about 30 seconds before adding to my bowl.Spicy aioli poke sauce: looking to lower calories? Simply use soy sauce or additional teriyaki sauce as a dressing for your bowl in lieu of spicy aioli!
Instructions
Begin cooking your rice. Once it's done, remove from heat and set aside. (I like to use minute rice, white or brown)!
While rice cooks, combine teriyaki sauce, apple cider vinegar and ginger paste in a small mixing bowl and whisk well.
Cube your sushi-grade salmon and add it to the marinade. Cover and refrigerate.
Place a bed of rice and mixed greens in the bottom each serving bowl. Add mango, edamame, shredded carrot, and corn to each bowl.
Combine mayonnaise, sriracha, olive oil, water, chili powder, garlic powder, salt and pepper in a small mixing bowl and whisk well.
Take your salmon out of the refrigerator and use a slotted spoon to scoop cubes out of marinade and add to bowls.
Drizzle with sauce and sprinkle with sesame seeds.