Description
A fresh and vibrant Poke-Inspired Salad Bowl featuring sushi-grade ahi tuna or salmon marinated in a flavorful soy and sesame dressing, served over jasmine or sushi rice with an assortment of crisp vegetables and a spicy mayo drizzle. Perfect for a quick, healthy, and satisfying meal.
Ingredients
Scale
Fish Marinade
- 1/2 pound sushi-grade ahi tuna or salmon, diced
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame oil
- 1/2 teaspoon rice vinegar
- 1/2 teaspoon sriracha (optional)
Salad Bowl
- 1 cup cooked jasmine or sushi rice, cooled
- 2 cups mixed salad greens
- 1/2 avocado, sliced
- 1/2 cup shredded carrots
- 1/2 cup cucumber, sliced or spiralized
- 1/4 cup edamame, cooked and shelled
- 2 tablespoons pickled ginger
- 1 tablespoon sesame seeds
- 1 green onion, sliced
Optional Dressing
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha
- 1 teaspoon lime juice
Instructions
- Marinate the Fish: In a small bowl, combine the diced tuna or salmon with soy sauce, sesame oil, rice vinegar, and sriracha if using. Toss gently to coat the fish evenly. Set aside to allow the flavors to meld while you prepare the rest of the salad bowl.
- Prepare the Base: In a serving bowl, start by layering the mixed salad greens followed by the cooled cooked jasmine or sushi rice. This creates a bed for the toppings and adds texture and heartiness to the dish.
- Assemble the Bowl: Arrange the marinated fish on top of the rice and greens. Add the sliced avocado, shredded carrots, cucumber, cooked edamame, and pickled ginger around the fish, distributing the ingredients evenly for a visually appealing and balanced bowl.
- Add the Dressing and Garnishes: If using, drizzle the spicy mayo made from mayonnaise, sriracha, and lime juice over the assembled bowl. Finish by sprinkling sesame seeds and sliced green onion on top for added crunch and flavor.
- Serve Immediately: This salad bowl is best enjoyed fresh to appreciate the contrast of textures and the vibrant flavors. Serve with extra soy sauce or ponzu on the side if desired.
Notes
- For a vegetarian version, substitute the tuna with tofu or tempeh.
- You can also use cooked shrimp or crab for a different seafood twist.
- Serve with extra soy sauce or ponzu sauce on the side for added flavor if desired.
