Salmon Poke Bowls with Quick Pickled Onions

by CleanPlateClub
Prep: 15m
Cook: 25m
seafood
Salmon Poke Bowls with Quick Pickled Onions - Image

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Ingredients
Servings:2
1/2cupsushi rice
1/4cupcider vinegar
1 1/2tspsugar
1/2red onion
3tbspmayonnaise
2tspsriracha
1tbspsoy sauce
1/2tspsesame oil
1/2tsphoney
5ozcanned salmon
1avocado
1/4cucumber
1/2cupalfalfa sprouts
green onion
sesame seeds
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Pickle the onion

    Whisk the cider vinegar and sugar in a jar until the sugar dissolves. Thinly slice the red onion, drop it in, seal, and refrigerate for at least 30 minutes (it'll keep up to 2 weeks).

  1. 2

    Cook the rice

    Cook the sushi rice according to the package directions. While it cooks, stir together the mayonnaise and sriracha in a small bowl and set aside.

  2. 3

    Toss the salmon

    In a medium bowl, mix the soy sauce, sesame oil, and honey. Add the canned salmon and toss gently to coat.

  3. 4

    Build the bowls

    Divide the rice between two bowls. Top with the salmon mixture, sliced avocado, sliced cucumber, alfalfa sprouts, and a spoonful of the pickled onions. Drizzle with the spicy mayo and finish with green onion and sesame seeds if you've got them.

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Salmon Poke Bowls with Quick Pickled Onions

Created by: CleanPlateClub

Prep Time: 15m
Cook Time: 25m
Servings: 2

Ingredients

  • 1/2 cup sushi rice
  • 1/4 cup cider vinegar
  • 1 1/2 tsp sugar
  • 1/2 red onion
  • 3 tbsp mayonnaise
  • 2 tsp sriracha
  • 1 tbsp soy sauce
  • 1/2 tsp sesame oil
  • 1/2 tsp honey
  • 5 oz canned salmon
  • 1 avocado
  • 1/4 cucumber
  • 1/2 cup alfalfa sprouts
  • green onion
  • sesame seeds

Instructions

  1. Pickle the onionWhisk the cider vinegar and sugar in a jar until the sugar dissolves. Thinly slice the red onion, drop it in, seal, and refrigerate for at least 30 minutes (it'll keep up to 2 weeks).
  2. Cook the riceCook the sushi rice according to the package directions. While it cooks, stir together the mayonnaise and sriracha in a small bowl and set aside.
  3. Toss the salmonIn a medium bowl, mix the soy sauce, sesame oil, and honey. Add the canned salmon and toss gently to coat.
  4. Build the bowlsDivide the rice between two bowls. Top with the salmon mixture, sliced avocado, sliced cucumber, alfalfa sprouts, and a spoonful of the pickled onions. Drizzle with the spicy mayo and finish with green onion and sesame seeds if you've got them.

Notes & Tips

This is the kind of bowl that feels like a treat but is basically just rice, fish, and veggies thrown together with a good sauce. Canned salmon keeps this one fast — no cooking the fish at all. The pickled onions are worth the 30-minute wait, but if you're starving, a squeeze of lime on raw onion gets you most of the way there.