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Salmon Poke Bowls with Crab Salad

A fresh, easy-to-assemble salmon poke bowl paired with a creamy crab salad.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 4 people

Ingredients

  • 1 lb sushi-grade salmon
  • 2 tsp fresh ginger peeled and grated
  • 1 Tbsp toasted sesame oil to taste
  • 2 tsp rice vinegar to taste
  • 2 to 3 Tbsp liquid aminos or soy sauce
  • 1 to 3 tsp sriracha to taste
  • 2 stalks green onion finely chopped
  • 2 tsp sesame seeds
  • 1 (8-oz.) jar pasteurized cooked crab meat or imitation crab
  • 3 Tbsp avocado oil mayonnaise to taste
  • 1 Tbsp sriracha to taste
  • 1 Tbsp liquid aminos or soy sauce to taste
  • 1 to 2 tsp wasabi paste optional
  • 2 tsp fresh lime juice or lemon juice, to taste
  • 1/4 tsp sea salt to taste
  • 4 cups cooked white or brown rice
  • 1 cup seaweed salad
  • 2 large ripe avocados sliced
  • 2 Tbsp sesame seeds

Instructions

  • Cook the rice according to package instructions, then keep warm or chill if you prefer cold rice for the bowls.
  • Thaw the salmon in the refrigerator if frozen, then pat dry and cut into bite-sized cubes on a clean cutting board.
  • In a bowl, combine grated ginger, toasted sesame oil, rice vinegar, 2–3 Tbsp liquid aminos or soy sauce, 1–3 tsp sriracha, chopped green onions, 2 tsp sesame seeds, 2 tsp lime juice, and 1/4 tsp sea salt to make the poke marinade.
  • Add the cubed salmon to the marinade and gently stir to coat; cover and refrigerate for at least 15 minutes and up to 3 hours.
  • Drain the jarred crab meat and place it in a bowl. Stir in 3 Tbsp avocado oil mayonnaise, 1 Tbsp sriracha, 1 Tbsp liquid aminos or soy sauce, 1–2 tsp wasabi paste (optional), and 2 tsp lime juice; taste and adjust seasoning.
  • Assemble bowls by dividing cooked rice among bowls, then topping with salmon poke, crab salad, seaweed salad, sliced avocado, and the remaining 2 Tbsp sesame seeds.
  • Serve immediately and enjoy.

Equipment

  • Rice cooker or pot
  • Mixing Bowls
  • Cutting Board
  • Sharp Knife
  • Measuring Spoons
  • Spoon or Spatula
  • Serving bowls

Notes

  • Use sushi-grade salmon for safe raw consumption.
  • Marinate the salmon at least 15 minutes for better flavor.
  • Adjust sriracha and wasabi to your spice preference.
  • If you prefer cold rice, chill it before assembling bowls.