Soy-Free Salmon Poke Bowl
Elevate your seafood cravings with this vibrant Soy-Free Salmon Poke Bowl, a fresh twist on the classic Hawaiian dish perfect for those avoiding soy-based ingredients. Featuring tender, marinated sashimi-grade salmon, fluffy sushi rice infused with a tangy apple cider vinegar dressing, and colorful toppings like creamy avocado, crisp cucumber, and crunchy radishes, this recipe is a feast for the senses. Toasted nori adds a smoky depth, while a sprinkle of sesame seeds and a dash of red pepper flakes bring subtle heat and texture. Ready in just 30 minutes, this easy-to-assemble, nutritious bowl is ideal for lunch, dinner, or a light yet flavorful meal. Packed with omega-3s and gluten-free ingredients, this soy-free poke bowl is a wholesome option that doesn't compromise on taste or freshness.
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Recipe Information
Ingredients
- 240 grams sashimi-grade salmon
- 1 medium cucumber
- 1 large avocado
- 2 nori sheets
- 300 grams cooked sushi rice
- 2 tablespoons apple cider vinegar
- 0.5 teaspoon sea salt
- 1 tablespoon honey
- 2 tablespoons lime juice
- 1 tablespoon sesame oil
- 2 stalks green onions
- 0.5 teaspoon red pepper flakes
- 1 teaspoon black sesame seeds
- 2 small radish
Instructions
1. Start by preparing the marinade: In a small bowl, whisk together apple cider vinegar, honey, lime juice, sesame oil, and a pinch of sea salt until well combined. Set aside.
2. Carefully slice the sashimi-grade salmon into bite-sized cubes and place them in a medium-sized bowl.
3. Drizzle half of the marinade over the salmon cubes, gently tossing to ensure they're evenly coated. Cover and let it marinate in the refrigerator for at least 10 minutes.
4. While the salmon is marinating, rinse the cucumber and slice it into thin rounds. Peel and slice the avocado into thin wedges. Cut the radishes into thin slices. Set all the fresh ingredients aside.
5. Toast the nori sheets by passing them over an open flame or using a kitchen torch until they're crisp. Once cooled, break them into small, bite-sized pieces.
6. Prepare the sushi rice by mixing in the remaining marinade along with a dash of sea salt. Gently fold the rice until the liquid is absorbed.
7. Assemble the poke bowl by dividing the dressed sushi rice between two bowls. Artfully arrange the marinated salmon, cucumber slices, avocado wedges, radish slices, and nori pieces on top of the rice.
8. Garnish the bowls with chopped green onions, a sprinkle of black sesame seeds, and a dash of red pepper flakes for some heat.
9. Serve immediately and enjoy your soy-free salmon poke bowl!
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 876 mg | 38% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 11.9 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 15.8 mcg | 79% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1401 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
