Salmon Poke Bowls with Avocado and Brown Rice
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Ingredients & Equipment
What we send
- 1/2English cucumber
- 1 clovegarlic
- 3/4 cupbrown rice
- 1 tablespoonfurikake seasoning
- 10 ouncessalmon
- 1 tablespoonsesame oil
- 2 packetsgluten-free soy sauce
- 2 packetsmayonnaise
- 1 packetSriracha hot sauce
- 1/2 cupseaweed salad
What You’ll Need
- 8" medium pot
- 10" medium nonstick pan with lid
Bring a medium pot of water to a boil over high heat. Rinse cucumber, halve lengthwise, and thinly slice crosswise into half-moons. Rinse scallions, trim and discard roots, and thinly slice. Mince garlic.
Season boiling water generously with salt. Stir in rice and cook until tender, 22-25 minutes. The amount of water for cooking brown rice isn’t indicated, because you’ll drain the rice like you do with pasta when it's finished cooking. Drain rice and sprinkle up to half of furikake over top. Set aside.
Pat salmon dry with paper towel and season all over with ¼ teaspoon salt and pepper. Heat sesame oil in a medium nonstick pan over medium heat. When oil is shimmering, add salmon flesh-side down. Sear until golden on bottom, 5 minutes. Flip salmon and cover, keeping lid slightly ajar for steam to escape. Sear until salmon is opaque, 3-4 minutes more. Transfer to a plate. Using a fork, flake into large pieces, discarding skin.
Make Garlic Soy Sauce and Sriracha Mayo
While salmon sears, in a medium bowl, stir together soy sauce and garlic. In a small bowl, stir together mayonnaise and Sriracha to combine. Set aside until ready to serve.
Season Salmon Poke and Prepare Avocado
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.
Plate Salmon Poke
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...