Teriyaki Salmon Poke Bowls

  • Prep time:

    10 minutes

  • Cook time:

    10 minutes

  • Makes:

    4 servings

Waves
Teriyaki Salmon Poke Bowls

Teriyaki Salmon Poke Bowls

This cross between salmon teriyaki and a delicious poke bowl is a restaurant-quality dish — but it only takes 20 minutes to make it at home! This is a fabulous way to use leftover rice, but you can also cook it fresh in a rice cooker for a still ultra-quick dinner option. Maximize your prep time by cutting up your toppings while the salmon cooks.

  • Prep time:

    10 minutes

  • Cook time:

    10 minutes

  • Makes:

    4 servings

Ingredients

  • 4 (175 g) skinless Canadian salmon fillet portions
  • ⅓ cup (75 mL) teriyaki glaze
  • 2 cloves garlic, grated or pressed
  • 1½ tsp (7 mL) grated fresh ginger
  • ¼ cup (60 mL) light or regular mayonnaise
  • 2 tsp (10 mL) sesame oil
  • 6 cups (1.5 L) reheated or freshly cooked rice
  • 1 avocado, pitted, peeled and sliced
  • 1 cup (250 mL) sliced cucumber
  • 1 cup (250 mL) frozen shelled edamame, heated
  • 1 green onion, thinly sliced
  • 4 tsp (20 mL) Sriracha (optional)
  • 4 tsp (20 mL) toasted black or white sesame seeds
  • Salt and pepper
  1. Arrange salmon fillets on a lightly greased, foil-lined baking sheet. Sprinkle with salt and pepper.

  2. In a small bowl, stir together teriyaki glaze, garlic, and ginger. Brush salmon with half of the glaze.

  3. Bake in preheated 400°F (200°C) oven, brushing with remaining glaze halfway through cooking, until fish flakes easily when tested with a fork; about 10 minutes. Broil on high heat 2–3 inches (5–8 cm) from burner until browned; about 1 minute.

  4. In a separate small bowl, mix mayo with sesame oil; set aside.

  5. Divide rice between 4 shallow bowls. Top with avocado, cucumber, edamame, and salmon. Top with mayo mixture, green onions, Sriracha (if using), and sesame seeds.

Tip: To make 6 cups (1.5 L) of cooked rice, start with 2 cups (500 mL) or 3 rice cooker cups of uncooked rice and cook according to directions.

Tip: For a sushi bowl flavour, garnish with thin strips of nori.