What do you put in the poke bowl? These poke bowls are basically sushi in a bowl. Anything you enjoy on sushi, you can easily add to your poke bowl. I like to use cooked salmon because it’s cheaper than buying sushi grade salmon and a lot easier to find. I use a variety of veggies that are all colors and textures to not only make them look pretty, but also taste amazing. My favorite ingredients are cooked salmon, white rice, fresh cucumbers, shredded carrots, pickled ginger, avocado, red cabbage and sesame seeds. I top it with some homemade spicy mayo and soy sauce mixed with wasabi and call it a day!

What’s the best rice to use in a poke bowl? The best rice to use in a sushi bowl or poke bowl is whatever rice you prefer and have on hand. I like to use white rice but you can easily use brown rice, jasmine, quinoa or even cauliflower rice. I just recommend it is cooled before you build your poke bowl.

Ingredients

Rice Mixture

1 cup cooked white rice cooled
1 TBS butter (optional)

Slow Roasted Salmon

4 Wild caught salmon filets
2 TBSP olive oil
Pink himalayan sea Salt
fresh ground black pepper
Everything bagel seasoning
8 thin slices of lemon

Dressings

gluten free soy sauce
homemade spicy mayo
- 2 TBSP avocado oil mayo
- 1 TBSP Siracha
can make a dressing of soy sauce, maple syrup, garlic, sesame oil and rice wine vinegar. (but I didn’t this time around)

Toppings

English cucumbers cut into rounds
Shredded red cabbage
Shredded carrots
Cooked mushrooms (pan seared with garlic salt)
Chopped snap peas or edamame
Thinly sliced bell pepper
Sushi ginger
Scallions
Avocado
Wasabi ( I use powdered form)
White and black sesame seeds for garnish

Instructions

Cook the rice according to package instructions. Cool the rice in the fridge.
While the rice is cooking and cooling, preheat the oven to 350F Line a small sheet tray with silicone baking mat or foil. Put the salmon skin side down on the baking mat or foil and drizzle with olive oil. Season to taste with salt and pepper and everything bagel seasoning. then add 2 slices of lemon per filet and place in oven.
Cook for 20 minutes or until salmon reaches internal temperature of 145F. You will know the salmon is cooked when it easily flakes with a fork.
While the salmon is cooking, whisk together mayo and siracha in a small mixing bowl—set in the fridge until ready to serve.
Chop up and prepare the toppings, set aside. only thing I cook are the mushrooms and I simply pan sear them for about 8 minutes (or until browned) with a drop of avocado oil and garlic salt.
After the salmon is cooked, break it apart into bite sized pieces or keep them as filets. The salmon should peel away easily from the skin.
add a serving of rice to your bowl and drizzle with soy sauce
add all of the toppings of your choice
sprinkle with sesame seeds, add spicy mayo, wasabi and ginger and enjoy!

My kids enjoy this meal too, but I obviously do not add the wasabi or spicy mayo to their bowls. My kids are fans of the carrots, bell peppers, cucumbers, avocado and salmon. I will also add black beans to their bowls for some added fiber and protein that also gives it a good texture!