Ingredients:

  • 10 oz skinless salmon fillet, cubed into 1/2 inch pieces
  • 2 tbsp tamari
  • 1 tsp toasted sesame oil
  • 1 tsp freshly grated ginger
  • 0.5 tsp rice vinegar
  • 0.5 tsp sriracha
  • 2 cups cooked quinoa
  • 1 ripe avocado, sliced
  • 0.5 cup shelled edamame, steamed
  • 0.25 cup English cucumber, thinly sliced
  • 2 tbsp scallions, finely cut
  • 1 tsp furikake

Instructions:

  1. Prep the base. Cook your 2 cups of quinoa according to package instructions. Note: Use a 1:2 ratio of quinoa to water for the fluffiest results.
  2. Cube the salmon. Cut the 10 oz fillet into uniform 1/2 inch pieces. until they look like perfect little rubies.
  3. Whisk the sauce. In a small bowl, combine the tamari, sesame oil, ginger, rice vinegar, and sriracha. Note: This is your signature salmon poke bowl sauce recipe.
  4. Marinate the fish. Gently toss the salmon cubes in the sauce. until every piece is glossy and coated. Let it sit in the fridge for 5 minutes.
  5. Steam the edamame. If using frozen shelled edamame, steam for 3 minutes until bright green and tender crisp.
  6. Slice the aromatics. Thinly slice the English cucumber and finely cut the scallions. Note: Keep the cucumber slices thin enough to see through for a delicate crunch.
  7. Prepare the avocado. Slice the avocado just before serving until the flesh is velvety and pale green.
  8. Layer the bowls. Divide the cooked quinoa into two bowls.
  9. Arrange the toppings. Place the marinated salmon in the center, then arrange the avocado, edamame, and cucumber around it.
  10. Final garnish. Sprinkle with furikake and the extra scallions until the bowl looks like a piece of art.