Philip and I don’t always agree on everything, like whether or not a dessert or bread is made better by adding nuts to it (I’d rather leave them out) or if it’s acceptable to have music playing in the car at any and all times (the music is always on if it’s just me in the car). But one thing we can agree on is that these Salmon Poke Bowls are our all-time favorite meal to date! Just yesterday, Philip mentioned that he could eat these every week.

A lot of meals go up onto our menu board every week, most of them being different from the previous weeks. I like to joke that we’re on a 6-month rotating schedule (the sad part is, I’m not really joking. Haha)—meaning we don’t typically get to a repeat meal until about 6 months later. And that’s only if it’s still seasonably appropriate to have it again. But these poke bowls? We immediately decided to make it a priority to add it our meal plan at least every other month, if not more that that. Obviously, Philip would like it more than that. ;)

Okay, so what are poke bowls, anyway? Without looking up a true definition, my working definition of them is: Deconstructed sushi. But better than sushi (IMO) because you can add so many more things to the bowl, each bite is a little different, and it’s so much easier to make at home. Philip and I have seen more poke bowls popping up on restaurant menus in the Midwest recently (they’re most well known in Hawaii, though). We’ve tried them at a handful of different restaurants and they’re all good, but each time, we look at each other and say how much more we like our own. We like these the best!

I could contribute it to the fact that these salmon poke bowls are full of great texture from the crisp yet slightly tender veggies from the pickling or the crunch of the almonds. It also could be that in combination with the creaminess of the avocado or even the flavorful marinade. But to be honest, I think the full credit goes to the salmon. Whenever you make this, make sure to get top quality sushi-grade salmon. It makes all the difference! Philip and I practically savor each bite of the salmon as it almost melts in our mouths.

Shameless plug: We get our sushi from Kwee-Jack Salmon, an amazing community supported fishery (CSF) where we buy a 20-lb share of sustainable salmon that’s wild caught in the fresh waters of Alaska during the summer. We pick up our share in the fall and we’re set for the year (well, 6 months later and we only have 5 lbs left in the freezer. We’re in rationing mode now. :) Most likely, the rest will be used to make, you guessed it, poke bowls! Ha). They have pick-up locations in a handful of states (including two locations in Wisconsin) and they’re accepting orders right now (I promise you won’t regret it). We personally know one of the fishermen and completely trust what they’re doing and can attest to the care they put into the entire process.

Whether you’ve never heard of poke bowls before or have been enjoying them for years, this easy recipe will be one you’ll want to add to your weekly meal rotation, too. :)

Salmon Poke Bowls

Serves 6

Ingredients:

• 1 lb sushi-grade salmon, skinned and deboned, cut into bite-sized pieces
• 1 bunch green onions, sliced on the diagonal, divided
• 1 sheet nori, thinly sliced (cutting with kitchen scissors works best)
• 1 avocado, chopped
• 1/2 cup almonds, roughly chopped (or use slivered almonds)
  For the sushi rice:
• 2 cups sushi rice
• 3 Tablespoons rice vinegar
• 1 Tablespoon sugar
• Pinch of salt
  For the pickled vegetables:
  
• 3 Tbsp rice vinegar
• Scant 1 Tbsp sugar
• Pinch of salt
• 1 cucumber, seeds removed, julienned
• 1 large carrot, julienned
• 1/2 cup snap peas, julienned
  For the sauce:
  
• 1/4 cup soy sauce
• 3 Tablespoons rice vinegar
• 2 teaspoons sesame oil
• 1 small clove garlic, microplaned or grated
• 1 teaspoon freshly grated ginger
• 1/2 a jalapeno, thinly sliced

Directions:

1. For the sushi rice: Cook rice according to package directions. (If you have an Instant Pot, add 2 cups rice with 2 cups water to the pot. Use the “Rice” function option, or select low pressure for 12 minutes with natural release.) While the rice cooks, add rice vinegar, sugar, and salt to a small dish; microwave for 30 seconds. Stir until sugar has dissolved. Pour vinegar mixture over cooked rice and stir to coat with a wooden spoon. Spread rice out onto a large plate to cool slightly.
2. For the pickled vegetables: Add rice vinegar, sugar, and salt to a medium-sized bowl; microwave for 30 seconds. Stir until sugar has dissolved and allow to cool slightly. Once cool, add vegetables and stir to coat. Refrigerate for at least 30 minutes.
3. For the sauce: Add ingredients to a small bowl and whisk to combine. Refrigerate to let flavors meld. (This can be done a day or two in advance).
4. When ready to serve, add desired amount of fish you are going to eat into a large bowl and add some of the sauce with a handful of the green onions to just coat the salmon. Gently stir to completely coat. If you will have leftovers, do not add the sauce to this fish (wait until you’re just about to serve the salmon). If salmon is not eaten within 2 days, cook the fish. Do not eat raw. Scoop sushi rice into bowls, top with the dressed fish, remaining green onions, nori, chopped avocado, pickled vegetables, and almonds.

Adapted from: Iowa Girl Eats