30-Minute Salmon Poke Bowls
Make your own gluten-free poke bowls at home using sushi grade salmon (or ahi tuna), marinated in a delicious tamari sesame sauce. Top with creamy sriracha, avocado, toasted sesame seeds, and chili oil.
Ingredients
- cooked white rice
- 12 ounces sushi grade wild salmon cut into 1/2 inch cubes
- 3 1/2 tablespoons tamari or soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons grapeseed oil or any other neutral oil
- 1 teaspoon cane sugar
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon dried chili flakes
Spicy Sriracha Mayo
- 1/4 cup mayo
- 1 tablespoon sriracha
- 2 teaspoons lime juice
- 2 teaspoons tamari or soy sauce
Toppings* see above notes in blog post
Instructions
- Start by cooking your rice.
- While that is going, put salmon in a glass bowl. Whisk together marinade ingredients. Let sit for 20 minutes while your rice cooks.
- Meanwhile, whisk all sriracha sauce ingredients together, and set aside.
- When rice is finished, top bowls with salmon, and toppings of choice. My favorite combination is avocado, sesame seeds, green onions, sesame oil, and sriracha sauce.
