Salmon Poke Bowl

Salmon Poke Bowl

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A Japanese seasoned and baked salmon served with sushi rice and other vegetables in a bowl with Japanese Inspired Mayonnaise drizzle.

  • 4 People

    Servings

  • 30 Mins

    Prep Time

  • 12 Mins

    Cooking Time

  • 42 Mins

    Ready In

  • 3/4 cups MARINADE
  • 2 Tbsp. Hellmann's Best Foods Japanese Inspired May
  • 1/3 cups low sodium soy sauce
  • 1 tbsp sesame oil
  • 1/4 cups honey
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 1 pound salmon skin removed and cut into bite-size pieces
  • 1 cup sushi rice prepared according to package directions

8 cups assorted Poke Bowl toppings such as:

  • sugar snap peas
  • chopped seedless cucumber
  • shredded carrots
  • sliced red bell pepper , (about 1 small pepper)
  • sliced cabbage , (or use prepared cole slaw mix as a short cut)
  • thinly sliced radish shelled cooked edamame
  • thinly sliced scallions
  • diced mango or pineapple
  • pickled red onion or pickled ginger

Made With

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  1. Combine marinade ingredients in medium bowl. Place salmon in bowl and marinade 30 minutes to 1 hour.

  2. Preheat oven to 400°F. Place salmon on parchment-lined baking sheet and bake 12 minutes until salmon is thoroughly cooked and beginning to brown.

  3. Build your bowl: Evenly divide cooked rice into 4 bowls. Place cooked salmon in the middle of each bowl and place around it your assortment of Poke Bowl toppings.

  4. Serve drizzled with additional Hellmann’s® Japanese Inspired Mayo and garnish, if desired, with diced avocado, toasted sesame seeds, crumbled or sliced seaweed squares and Siracha.

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