Creamy Wasabi Salmon Poke Rice Bowl
By Tiffy Cooks
This creamy wasabi salmon poke bowl is one of my quickest and easiest go-to meals. It’s rich, savoury, and just a little spicy from the wasabi. It’s super delicious served over hot rice, and reminds me instantly of Hawaii. With a couple of cold side dishes straight out of the fridge, you can make a full summer meal. The best part? There’s no cooking required! You have to make this refreshingly cooling poke bowl this summer!
Ingredients
- 300 g Sashimi-grade Salmon cut into bite-sized pieces
- 1 tablespoon soy sauce
- 2 tablespoons Japanese mayo
- 1 teaspoon wasabi or more to taste
- 1 teaspoon sesame oil optional
- 1 tablespoon masago
For serving:
- 2 bowls hot cooked rice
- 1 Sheet roasted seaweed crushed, plus extra for garnish/toppings
- Green onion chopped
Instructions
- Prepare the rice: Add hot cooked rice to two bowls and mix in crushed roasted seaweed.
- Make the creamy salmon poke: In a bowl, add the sashimi-grade salmon, soy sauce, Japanese mayo, wasabi, sesame oil if using, and masago. Mix gently until everything is creamy and well combined.
- Assemble: Spoon the creamy salmon poke over the hot seaweed rice.
- Garnish and enjoy: Top with chopped green onion and extra roasted seaweed. Serve right away and enjoy!
Nutrition
Calories: 370kcalCarbohydrates: 1gProtein: 33gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 130mgSodium: 785mgPotassium: 779mgFiber: 0.2gSugar: 0.2gVitamin A: 198IUVitamin C: 1mgCalcium: 44mgIron: 2mg
