Salmon Edamame Poke Bowl

An easy and healthy lunch or dinner.

2-4 servings
25 minutes
Ethan Chlebowski

Ingredients

Marinated salmon

  • Salmon, sushi grade
    ~250 g
  • Soy Sauce
    30 g
  • Mirin
    20 g
  • Sesame Oil
    5 g
  • Sesame Seeds
    10 g

Garlic edamame

  • Edamame, shelled
    150 g
  • Garlic, minced
    2 cloves
  • Chinese red chili flakes
    a sprinkle
  • Salt
    a sprinkle
  • Baking spray

Sriracha yogurt sauce

  • Yogurt, plain
    30 g
  • Sriracha
    5 g
  • Rice Vinegar
    10 g

For serving

  • Sushi rice
  • Furikake Rice Seasoning
  • Pickled onions
  • Cucumbers, sliced

Method

Step 1: Cook rice & marinate salmon

To start, cook some sushi rice using your preferred method (rice cooker, in a pot according to package directions, etc).

Dice the salmon into even, bite-sized cubes. Add the salmon cubes to a container and add the soy sauce, mirin, sesame oil, and white sesame seeds. Mix everything together until the salmon cubes are coated. Let it in the fridge until the rice is done cooking, or in advance no more than 1-2 days in the fridge.

Step 2: Sauté edamame

For the garlic edamame, spray a pan with baking spray and place over medium-high heat. Add the edamame, red chili flake, and a pinch of salt and let for one minute. Add the crushed, minced garlic cloves. Continue to sauté while stirring the edamame until it becomes visibly toasted on the outside but not burnt.

Step 3: Prepare toppings & assemble

Lastly, prepare or gather any other toppings. Mix and taste the yogurt sauce: combine the yogurt, sriracha, and rice vinegar in a bowl and adjust the ratios as needed.

To assemble the bowl, lay a bed of warm rice down, followed by a sprinkle of furikake. Top with marinated salmon, edamame, pickled onions, and a drizzle of the yogurt sauce. Enjoy.

“If you have rice already cooked, this takes less than 10 minutes. Perfectly customizable with whatever fresh toppings you like, but my favorite addition is edamame.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

entire recipe
Calories1089
107g
38g
72g

Show macros split into…

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Recommended: 3 servings

FAQ

What if I don’t have mirin?

Mirin is rice wine product that brings acidity and is lightly with sugar. If you don’t have it, substitute it with a dry sherry or rice vinegar plus a sprinkle of sugar.

What if I don’t have the Asian red chili flake?

The chili flake is here for and a touch of . Substitute with red chili flakes or cayenne pepper.

Can I just use any kind of salmon?

Because this poke bowl uses raw, salmon, make sure to find fresh and high-quality fish (sushi grade). Ask your butcher or fishmonger to help you at the store. Sushi-grade tuna would also be great in this recipe. If you can't find a fresh enough product to use raw, you could always cook up the marinated salmon. The bowl would still taste great. Consume raw products at your own risk.