Poke (pronounced POK-ay) bowls are everywhere lately. And now you can enjoy the popular trend at home with a family-style version of Salmon Poke Bowls with Avocado and Brown Rice. Our six-step recipe subs cooked salmon for raw fish, and brings together Persian cucumber, scallions, and slices of avocado. Oh, and Sriracha mayo for a hint of heat and creamy richness.
Furikake has a strong flavor. Taste it first, then decide how much you want to use.
1 clove garlic
2 Persian cucumbers
4 wild Alaskan salmon tails
1 cup brown rice
1 tablespoon furikake, divided
1½ tablespoons sesame oil
6 ounces soy sauce
3 ounces mayonnaise
4 teaspoons Sriracha hot sauce
¾ cup seaweed salad
8″ medium pot
12″ large nonstick pan
Bring a medium pot of water to a boil over high heat. Mince garlic. Rinse cucumbers, halve lengthwise, and thinly slice crosswise. Rinse scallions, trim and discard roots, and thinly slice. Pat salmon dry with a paper towel.
Season boiling water generously with salt. Stir in rice and cook until tender, 22- 25 minutes. Drain and sprinkle up to half of furikake over top (see Recipe Tip). Set aside.
While rice cooks, season salmon on flesh side with ½ teaspoon salt and pepper as desired. Heat sesame oil in a large nonstick pan over medium heat. When oil is shimmering, add salmon skin-side down and sear until golden and medium rare, 3-4 minutes per side. Transfer to a plate and, using a fork, break into large pieces, discarding skin.
While salmon sears, in a medium bowl, stir together soy sauce and garlic. In a separate small bowl, stir together mayonnaise and as much Sriracha as desired (it’s spicy!) until fully combined.
Add cucumber, scallions, and salmon to bowl with garlic-soy sauce and toss to coat. Season with ⅛ teaspoon salt and pepper as desired. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Thinly slice.
Serve salmon poke over brown rice. Add seaweed salad and avocado. Drizzle over Sriracha mayo. Sprinkle as much remaining furikake as desired on top. Feel like you’re on island time…