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Blue bowl of salmon poke rice bowl with white chopsticks, chopped fresh salmon, radishes and greens on a light blue background with a folded napkin.

Salmon Poke Rice Bowl

pickled ginger, mizuna greens, mango

STARS

An elevated taste of the islands, this poke bowl features ultra-fresh salmon nestled on a bed of sushi rice. Crisp radishes, carrots, and Persian cucumbers provide the perfect touch of crunch, while pickled ginger and a luscious mango-coconut dressing add exceptional depth of flavor.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 15 minutes
Active Time:  20 minutes
Ingredients

Vinaigrette

  • 1 garlic clove, minced
  • 2 teaspoons minced ginger
  • 1 tablespoon minced serrano pepper
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon + 1 teaspoon low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon white sugar
  • ½ teaspoon black pepper

Pickled Persian Cucumbers

  • 2 Persian cucumbers, sliced thinly
  • Kosher salt
  • 3 tablespoons white sugar
  • 1 cup unseasoned rice wine vinegar

Sushi Rice

  • 2 cups white rice
  • 4 cups water
  • ¼ cup rice wine vinegar
  • 2 tablespoons white sugar
  • 1/2 teaspoon salt

Mango-Coconut-Soy Dressing

  • 1 mango, diced
  • ½ cup coconut milk
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon minced ginger
  • 1 teaspoon brown sugar
  • ½ lime, juiced
  • ½ teaspoon sesame oil
  • 2 teaspoons rice wine vinegar
  • 1/2 teaspoon kosher salt, to taste

Bowl

  • ¼ cup chopped cilantro 
  • ½ cup matchstick-cut carrots
  • 4 scallions, minced
  • ½ cup edamame
  • 2 tablespoons white sesame seeds
  • Salt and pepper, to taste
  • 2 pounds skin-off sushi-grade salmon, diced
  • 4 radishes, sliced thinly 
  • Pickled dinner, for serving
Directions
1
Whisk together all of the vinaigrette ingredients and let stand for 1 hour before using. Shake well just before using. 
2
For the pickles, place the cucumbers on a parchment-lined baking sheet and sprinkle with salt. Let them sit for 30 minutes, then pat dry with paper towels. Whisk together the sugar and rice wine vinegar in a bowl until the sugar dissolves. Add the cucumbers. 
3
Rinse the rice in cold water and drain three times. Place the rice and water in a saucepan, bring to a simmer, cover, and cook until the grains are tender, about 20 minutes. 
4
In a small bowl, combine the rice wine vinegar, sugar and salt until the sugar and salt are dissolved. Season the cooked rice with the vinegar mixture. 
5
To make the mango-coconut dressing, purée all ingredients in a blender.
6
To assemble the salad, in a large bowl, toss together the sushi rice, vinaigrette, cilantro, carrots, scallions, edamame, and sesame seeds. Season with salt and pepper. 
7
To serve, divide the rice salad between bowls. Top with diced salmon, pickled cucumbers, mango dressing, radishes and pickled ginger. 

Salmon Poke Rice Bowl

pickled ginger, mizuna greens, mango

STARS

An elevated taste of the islands, this poke bowl features ultra-fresh salmon nestled on a bed of sushi rice. Crisp radishes, carrots, and Persian cucumbers provide the perfect touch of crunch, while pickled ginger and a luscious mango-coconut dressing add exceptional depth of flavor.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 15 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Vinaigrette

  • 1 garlic clove, minced
  • 2 teaspoons minced ginger
  • 1 tablespoon minced serrano pepper
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon + 1 teaspoon low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon white sugar
  • ½ teaspoon black pepper

Pickled Persian Cucumbers

  • 2 Persian cucumbers, sliced thinly
  • Kosher salt
  • 3 tablespoons white sugar
  • 1 cup unseasoned rice wine vinegar

Sushi Rice

  • 2 cups white rice
  • 4 cups water
  • ¼ cup rice wine vinegar
  • 2 tablespoons white sugar
  • 1/2 teaspoon salt

Mango-Coconut-Soy Dressing

  • 1 mango, diced
  • ½ cup coconut milk
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon minced ginger
  • 1 teaspoon brown sugar
  • ½ lime, juiced
  • ½ teaspoon sesame oil
  • 2 teaspoons rice wine vinegar
  • 1/2 teaspoon kosher salt, to taste

Bowl

  • ¼ cup chopped cilantro 
  • ½ cup matchstick-cut carrots
  • 4 scallions, minced
  • ½ cup edamame
  • 2 tablespoons white sesame seeds
  • Salt and pepper, to taste
  • 2 pounds skin-off sushi-grade salmon, diced
  • 4 radishes, sliced thinly 
  • Pickled dinner, for serving

Directions

1
Whisk together all of the vinaigrette ingredients and let stand for 1 hour before using. Shake well just before using. 
2
For the pickles, place the cucumbers on a parchment-lined baking sheet and sprinkle with salt. Let them sit for 30 minutes, then pat dry with paper towels. Whisk together the sugar and rice wine vinegar in a bowl until the sugar dissolves. Add the cucumbers. 
3
Rinse the rice in cold water and drain three times. Place the rice and water in a saucepan, bring to a simmer, cover, and cook until the grains are tender, about 20 minutes. 
4
In a small bowl, combine the rice wine vinegar, sugar and salt until the sugar and salt are dissolved. Season the cooked rice with the vinegar mixture. 
5
To make the mango-coconut dressing, purée all ingredients in a blender.
6
To assemble the salad, in a large bowl, toss together the sushi rice, vinaigrette, cilantro, carrots, scallions, edamame, and sesame seeds. Season with salt and pepper. 
7
To serve, divide the rice salad between bowls. Top with diced salmon, pickled cucumbers, mango dressing, radishes and pickled ginger.