Salmon Sushi Bowls Snap Fitness

 

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Video taken from the channel: HealthNut Nutrition


 

Salmon Poke Bowl

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Salmon Poke Bowl By Brooke Williamson

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Smoked Salmon Sushi Bowl

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Salmon Poke Bowl | Jen Phanomrat

Video taken from the channel: Tastemade


 

Crunchy California Roll Sushi Bowl

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The BEST Salmon Sushi Bowl!

Video taken from the channel: Kitchen Sanctuary


These Salmon Sushi Bowls have all the delicious flavors of your favorite salmon roll in a delicious bowl! Topped with a spicy sriracha mayo and ginger soy dressing, it is flavor explosion! @foxandbriar #ad. Salmon Sushi Bowls. We love making sushi at home but it can be time consuming and difficult to do.

This salmon sushi bowl solves the problem! It is easy to throw together with no fancy rolling or slicing like regular sushi. This sushi rice bowl is loaded with flavor and tastes just. Salmon Sushi Bowls.

January 22, 2019 / Jump to Recipe Print Recipe. Yum. I promise not to be offended if you call these salmon sushi bowls “lazy sushi”.

You know why?! It kind of is! I have made sushi before, like the whole authentic sha-bang. The sushi rice, the rolling with the fancy mat, etc. It was A LOT of work!

Salmon sushi bowls are more about assembling than cooking, which means they’re perfectly suited to accommodate a huge variety of dietary preferences and restrictions. Whether you’re entertaining or just making Tuesday dinner for your family, lay out the various rice bowl toppings, and let everyone DIY their own sushi bowls!These Spicy Salmon Sushi Bowls are my interpretation of what would happen if you put cooked salmon in a Spicy California Roll and then deconstructed it in a bowl.

These bowls give you all the sushi roll flavors that you love, but for far less effort. To assemble Salmon Sushi Bowls, add sushi rice to the bowl. Top with a portion of salmon*, avocado, cucumber slices, green onion slices and a few pieces of nori. Drizzle with Sriracha aioli and soy ginger dressing.

Garnish with sesame seeds if desired. To make the sauce, combine the wasabi powder and water in a saucepan and let bloom for 5 minutes. Add 3/4 cup ponzu, the sake and grated ginger and bring to a boil over high heat. Instructions.

Cook the sushi rice according to the packet instructions and while it is cooking prepare the sushi rice dressing. To do this, mix the rice vinegar, sugar and salt together in a small dish, stirring well until the sugar and salt have dissolved in the vinegar. Looking for a Snap Fitness gym near you?

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List of related literature:

(If you are steaming vegetables with the salmon, you can arrange them around the sides of the tiers.)

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

To enhance the succulence and flavor of this dish, consider brining the salmon first in a simple solution of 2 quarts water, ½ cup kosher salt and ½ cup brown sugar.

“Dadgum That's Good” by McLemore, John
from Dadgum That’s Good
by McLemore, John
Oxmoor House, 2017

To create a suitable palette, I can click on the salmon, the greens, the lemon, and more neutral areas of the image like the bowl, plate, or table.

“Presentation Zen Design: Simple Design Principles and Techniques to Enhance Your Presentations” by Garr Reynolds
from Presentation Zen Design: Simple Design Principles and Techniques to Enhance Your Presentations
by Garr Reynolds
Pearson Education, 2009

Each appetizer with salmon filling: About 28 calories, lg protein, 2g carbohydrate, 25 total fat (Ig saturated), 6mg cholesterol, 76mg sodium.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Rub the salmon on both sides with 1 tablespoon of avocado oil, and season to taste with sea salt and lemon pepper.

“Complete Keto: A Guide to Transforming Your Body and Your Mind for Life” by Drew Manning
from Complete Keto: A Guide to Transforming Your Body and Your Mind for Life
by Drew Manning
Hay House, 2019

If it indicates that white rice comes with the salmon, ask for brown or wild rice instead.

“The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!” by Connie Guttersen
from The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!
by Connie Guttersen
Meredith Books, 2005

Grab the salmon mixture from the fridge and use your hands to form large golf ball–size shapes.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good
by Bobby & Dessi Parrish
Mango Media, 2019

Using spatula, carefully lift and tilt salmon fillets to remove lemon slices.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Rinse the excess salt-sugar mixture off the salmon and thinly slice to serve.

“Zahav: A World of Israeli Cooking” by Michael Solomonov, Steven Cook
from Zahav: A World of Israeli Cooking
by Michael Solomonov, Steven Cook
HMH Books, 2015

Pulse salmon in food processor until there is an even mix of finely minced and coarsely chopped pieces of salmon, about 2 pulses, scraping down sides of bowl as needed.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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35 comments

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  • Hey Tasty watch this if u haven’t seen it yet. He tried to recreate your guys cook book foods like the chocolate truffles
    https://youtu.be/SjX5A3jp0qk

  • I’m Hispanic and I work at a poke bar and lol this is my recipe, base:brown/white rice mixed, tofu, green onion, cilantro, ponzu, sesame oil, teriyaki, guacamole, edamame, cucumber, seaweed salad, season sea weed, Sesame seeds, friend onions, furikake

  • 08/13/20: Good gosh, Brooke, this looks absolutely wonderful and I can’t wait to try it this afternoon. I’ve got everything except for the fish, but I’m on my waaaayyyyy!!

  • My mouth is watering just thinking about it ahhh ������ personally I like to add Japanese pickled ginger too for the extra kick and to open up my appetite for more raw fish!

  • Just a tip
    If you’re rolling lots of sushi for the next day, like teriyaki tuna with egg or other fully cooked meat, make extra seasoned vinegar and wet the nori on the rough side. Makes it less likely to spilt and also, for some reason, keeps the rice from getting mushy. Also a good substitute for sushi vinegar is a rice vinegar. Normally it has a nicer taste, not as strong but just as flavorful. You can also make your vinegar with sugar and, to add extra umami, boil in some dried shrimp until rehydrated. Hella good and grandma’s secret to good sushi.

  • Filipino style poke is the best. Everyone’s poke is delicious in my family. Ive already ate my wife’s poke, my nanay’s poke, my lola’s poke. And they even taught my daughter their poke ( my daughter’s poke is the most delicous tbh ). My daughter’s recipe has tahong (mussels) and pechay (chinese cabbage) in it. I always eat my wifes poke everytime after work or before going to bed, if i didnt eat her poke i would fel strange. She always told me that i am a monster when i eat her poke

  • Wonderful recipe! Thank you. And yes, I agree with the others, the hostess is super cute. As in beautiful. Not only the looks, but also the moves and smiles and all. Delicious. Going to make this recipe today and subscribing

  • Just a couple of things that would make this better would be to use a rice cooker instead of a pot to make the rice as it will cook more evenly. Second, you fold and spread the rice to incorporate the vinegar or you’ll end up with clumps of rice that have little to no flavor. Third slicing the cumcumber into sticks and the avocado into thin slices will make it much easier to get chopstick bites of everything. Finally, put the panko on absolutely last. The way they did it in this video, it won’t stay crunchy. Between the steam from the rice underneath and the wetness of the cucmbers and sauce above, it will turn to mush. I’ve been a sushi chef for many years and have my own sushi bar, so trust me with these tips.

  • I know your trying to put your own twist to a poke bowl but there’s too much flavors going around with all these ingredients. Poke is supposed to be simple and that’s what makes it poke! Your making more of a seafood salad if anything.

  • Sorry but this is not the authentic Hawaiian poke bowl. Too many ingredients. The authentic one has rice and the marinated fish. Sometimes there’s furikake sprinkled on the rice and there are so many variations of fish. No veggies or any of those garnishes.

  • Less than a minute in and this is SO WRONG!! She said you could use soba noodles, basmati rice or quinoa, and for that reason, I’m out. Plus a thumbs down.

  • Your poke looks delicious. When you said rice wine vinegar, I only found Mirin(rice seasoning) and rice vinegar. Can I use any of those cause I can’t find rice wine vinegar.

  • Fresh? But the Japanese sushi and sashimi masters said that if the fish is fresh, u will barely taste it’s flavors. Leave it in the freezer for a day or 2 and the flavors come out. But hey, I really dunno

  • For anyone gluten free watching, soba noodles contain 10-20% buckwheat and the rest is wheat flour unless you get a gourmet brand that is fully buckwheat. I’m just warning anyone with celiac disease or a wheat allergy.

  • There isn’t really an official sashimi grade. If you ask the guy in the seafood dept if the salmon is sushi or sashimi grade he’ll just say, sure why not. Also you can only judge wild salmon by its color, farm raised salmon is very red just due to the chemicals they put in the feed that turn it red

  • This is one of the best right to the point videos. I can’t stand watching drawn out “watch me cut vegetables” videos keep up the good work

  • I am Filipino and I really love poke. Poke is just too delicious. I love eating it while they are drunk with a bottle of gin and a knife handle. I just can’t get enough poke, I must eat poke or I will go bananas/cucumbers/eggplants/carrots/radish/etc.

  • is the fish prepare in some special way before eating it raw? if i buy normal salmon from the market which kind of preparetion would i need to eat it raw safety?

  • To everyone saying this isn’t authentic, you suck. This is a creative spin on an already delicious dish. Having the luxury to connect with different cultures and customs through food and innovation is beautiful. Stop being so stuck in your ways try something new!

  • No such thing as “sushi grade” fish. It’s all the same coming out of the same frozen fish. It’s a marketing label, not an FDA label. Just sayin…..

  • I felt like I was watching a cheesy 80s John Hughes movie. Specifically the part when they come up with a plan to get the girl back and defeat the jocks.

  • Jennifer, Your last name Phanomrat…I think you are Thai (am I right? ^_^) You are VERY cute and I enjoyed watching the mouth watering Ahi Poke done your style. Keep up the excellent work!!

  • Lomi salmon is made with a rehydrated salt salmon and mixed with strictly tomatoes, green onions and chopped white onions. It is not poke. Poke is traditionally made using Hawaiian seaweeds like ogo or limu kohu, sometimes sesame oil, red sliced chili peppers and inamona, a Hawaiian roasted, crushed nut from the kukui tree. Lomi salmon and salmon poke are 2 different dishes. Neither is a ceviche because they do not use an acid to “cook” the fish. And we NEVER use garlic and ginger in either dish. This is a very nice, complimentary homage to Hawaiian food but it is neither lomi salmon, nor is it salmon poke.

  • I love the video I makes this today for lunch is healthy and good I love Japanese pokei bowl homemade easy to follow step receives thanks

  • Lomi lomi salmon is made with cured salmon, tomato, Maui onion and green onion. It is not made with cucumber. Poke does mean cubed, but for us hawaiians, to make TRUE poke. Its hawaiian salt, inamona (ground kukui nut) ALOHA shoyu, sesame oil and ogo. That’s it

  • The US FDA specifically cautions that fresh wild salmon may harbor parasites.
    Farmed salmon is safer, but may also contain parasites if they have had access to live feed.
    https://www.fda.gov/media/80637/download (chapter 5 page 91)

  • it would be better if they added sweet chili sauce to the sriracha and mayo mix. Then it would be like a dynamite sauce. I would die for this right now!! except 1) lazy 2) broke

  • That’s probably the worst Poke bowl I’ve ever seen. All you need is 2 scoops of WHITE RICE (Add Soy Sauce if you want Brown Rice), 1 fat pound of Food Land Ahi Poke (Oki’s is the one, but if you get money, you buy from Ka’ohu’s Store, but only after 12PM cause they don’t bring em out until after lunch, but also before 2PM cause the elementary kids going scoop em all up like dat, but if you poor and food land close can go safeway), 2 more scoop rice, and 1 light drizzle of furikake. Brah broke da mouth. Make my gout act up, but still good. So good that I no even like share with my chick and get mad.

  • Tried this for the first time this past Spring at a poke restaurant that just opened up #salphotobiz

    https://www.instagram.com/p/BvUSkLXBCx1/

  • I’m born and raised Hawaii. My family worked on sugar cane plantations. Sorry to break it to you: Lomi lomi salmon although definitely a part of “local” cuisine is NOT traditionally Hawaiian. How can you tell? Salmon do not live in Hawaii.

  • FYI: you may not want to stick the chop sticks into the rice standing up.
    In Japan your is only done at funerals and represents that the person died.

  • Yesssss Hawaiian food is da best….I’m so happy that tasty shows alot of different food from different cultures and ethnicities #Hawaiiangirl����������������

  • Here in Bolivia and Peru just came this Poke Bowl. Not everyone liked it, mostly because it was expensive. However me and my friends did like it and we did it at home to. Guys instead of rice, we used “Quinoa” an Andean cereal and it was pretty awesome. Quinoa is really healthy and doesn’t make you gain weight as rice. I really recommend you use quinoa for your Poke Bowls, it really tastes good.

  • Bridging the cultural gaps for woke (woh-keh?) white girls everywhere. Thanks for culturally appropriating both poke and manslpaining in one convenient video.