Homemade Salmon Poke Bowl

Ingredients

• 200 g Sashimi Grade Salmon (cut into ½‑inch cubes; keep chilled until use)
• 2 Tbsp Kewpie Mayo (Japanese mayo, adds umami and creaminess)
• 1 Tbsp Sriracha (adjust to desired heat)
• 1 tsp Granulated Sugar (balances heat)
• 1 tsp Sesame Oil (toasted flavor)
• 1 tsp Toasted Sesame Seeds (adds crunch)
• 1 Tbsp Masago (Fish Roe) (optional, for texture and color)
• ½ Cucumber (seedless, diced)
• 2 Scallions (thinly sliced)
• 1 cup Japanese Short‑Grain Rice (rinsed before cooking)
• 1 Tbsp Furikake (Japanese rice seasoning)
• ½ Avocado (sliced, served on the side)

Instructions

1. Cook the Rice

   Rinse 1 cup Japanese short‑grain rice until water runs clear, then cook in a rice cooker or saucepan with 1¼ cups water.

   Time: PT20M

2. Dice the Salmon

   Using a sharp knife, cut the sashimi‑grade salmon into uniform ½‑inch cubes and keep them on a chilled plate.

   Time: PT5M

3. Prepare the Sauce

   In a mixing bowl combine Kewpie mayo, sriracha, sugar, sesame oil, and toasted sesame seeds. Stir until smooth.

   Time: PT2M

4. Coat the Salmon

   Add the diced salmon to the sauce and gently toss to coat evenly.

   Time: PT2M

5. Add Mix‑Ins

   Stir in masago, diced cucumber, and sliced scallions. Mix just until distributed.

   Time: PT2M

6. Assemble the Bowl

   Place a serving of cooked rice in a bowl, sprinkle furikake over the rice, top with the salmon mixture, and arrange avocado slices on the side.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

28g

Carbohydrates

55g

Fat

22g

Fiber

5g