Salmon Poke Bowls with Avocado, Pickled Radish, and Wasabi Mayo
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Ingredients & Equipment
What we send
- 1/2 cupsticky rice
- 10 ouncessalmon
- 1 tablespoonsesame oil
- 3 packetsgluten-free soy sauce
- 3 ouncesred radishes
- 1 tablespoonrice wine vinegar
- 2 packetsmayonnaise
- 2 packetswasabi paste
- 1/3 cupseaweed salad
- 2 teaspoonstoasted sesame seeds
What You’ll Need
- canola oil
- kosher salt
- black pepper
- 6" small pot with lid
- 10" medium pan with lid
Cook sticky rice
In a small pot, combine rice, 1 cup water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to low, then cover pot and cook until water is fully absorbed, 12 minutes. Remove pot from heat and let stand, still covered, for 5 minutes. Fluff rice with a fork, then set aside uncovered to release steam until Step 5.
While rice cooks, pat salmon dry with paper towel. Heat ½ tablespoon sesame oil and ½ tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add salmon skin-side up. Sear until golden on bottom, 5 minutes. Flip salmon and cover pan, keeping lid slightly ajar for steam to escape. Sear until salmon is opaque, 3-5 minutes more. Transfer to a plate; pour over soy sauce. Set aside.
While salmon sears, rinse all produce. Halve radishes, then thinly slice into half-moons. Trim and discard scallion root; thinly slice whites and light greens crosswise on a diagonal, then mince dark greens, keeping separate. In a medium bowl, toss radishes and scallion whites and light greens with rice wine vinegar and ¼ teaspoon salt. Set aside to pickle until ready to serve.
Make wasabi mayo
In a small bowl, whisk together mayonnaise, wasabi (it can be too pungent for some, so feel free to use less), remaining sesame oil, and 1 tablespoon water until smooth and fully combined. Set aside until ready to serve. Halve avocado and discard pit; carefully scoop out flesh, discarding skin, then thinly slice. Once cool enough to handle, remove and discard skin from salmon; using a fork, flake into large pieces.
Knead sticky rice
Transfer cooked rice to a clean, dry surface, and sprinkle over scallion dark greens. Using a spoon, spread into an even layer, then flatten and knead rice, folding it over itself repeatedly, until grains become sticky. Using your hands, divide and roll into 2 equal balls.
Plate salmon poke bowls
Drain pickled radishes, discarding liquid. Transfer scallion sticky rice balls to serving bowls. Add sections of seaweed salad, salmon (pouring over any soy sauce from plate), pickled radishes, and avocado. Drizzle over wasabi mayo, garnish with sesame seeds, and enjoy!