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Salmon Poke Bowls

Salmon Poke Bowls with Avocado and Brown Rice

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Recipe Details

Story

From Hawaii to everywhere, poke is trending big time. These scrumptious bowls are traditionally made with raw fish and layers upon layers of flavorful toppings. This Popular Recipe starts with brown rice seasoned with furikake—a salty spice blend of toasted seaweed and sesame seeds. From there, it’s topped with flaked pan-seared wild Alaskan salmon, rich avocado, and seaweed salad. Then add cucumber, scallions, and soy-garlic sauce and drizzle spicy Sriracha mayo on top. Join the fun!

Tags

  • Stovetop Only

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 830
  • Protein 43g
  • Total Carb 77g
  • Total Fat 43g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • English cucumber
    1/2
    English cucumber
  • scallions
    2
    scallions
  • garlic
    1 clove
    garlic
  • brown rice
    3/4 cup
    brown rice
  • furikake seasoning
    1 tablespoon
    furikake seasoning
  • salmon
    10 ounces
    salmon
  • sesame oil
    1 tablespoon
    sesame oil
  • gluten-free soy sauce
    2 packets
    gluten-free soy sauce
  • mayonnaise
    2 packets
    mayonnaise
  • Sriracha hot sauce
    1 packet
    Sriracha hot sauce
  • avocado
    1
    avocado
  • seaweed salad
    1/2 cup
    seaweed salad

What You’ll Need

  • 8" medium pot
  • 10" medium nonstick pan with lid

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    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.

  2. Cook Rice

    Cook Rice

    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.

  3. Sear Salmon

    Sear Salmon

    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.

  4. Make Garlic Soy Sauce and Sriracha Mayo

    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. 

  5. Season Salmon Poke and Prepare Avocado

    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.

  6. Plate Salmon Poke

    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...

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