Salmon Edamame Poke Bowl

An easy and healthy lunch or dinner bowl.

2-4 servings

Time: 25 mins

Ethan ChlebowskiBy Ethan Chlebowski

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

Ethan Chlebowski

CREATOR

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 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.

LET'S COOK!

FAQ

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