The sticky ginger and soy glazed salmon paired with sushi flavoured rice is the perfect combination if you are in the mood for an easy poke bowl! Once you cook the rice and pan-sear the salmon, it just comes down to preparing the toppings— that’s it!
No need to mess with any raw fish in this recipe. Sometimes it’s hard to find sushi grade raw fish in local supermarkets. That’s why I like sticking to pan-seared salmon. The sushi vinegar on the sticky white rice, paired with nori and soy sauce— you won’t miss out on that distinct poke flavour!
Dairy-Free • Pescatarian
Are you vegan or vegetarian? Have a look under my substitutions!
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Substitutions
Before you start assembling the bowl, here are some other ingredients you may want to use!
- Vegan? Vegetarian? Try using extra-firm tofu instead of salmon. Slice two thick pieces and marinate it the same as the salmon. Then, sear for 3 minutes on each side.
- Don’t have pickled ginger? Try kimchi or any other pickled vegetable—pickled onion, pickled cucumber, pickled carrot, pickled cabbage, or pickled chillies.
- If you don’t have all the vegetables listed, here are some substitutions I recommend— shredded broccoli stem, thinly sliced cabbage, cucumber, or radish.
Assembling the poke bowl
How to make the best sticky Japanese sushi rice
Step 1. First, measure out the rice and place it into a sieve. Wash it under running water until the water runs clear. Place the rice in a pan with 160ml of cold water. Then, bring it to a boil and let it simmer for 10 minutes with a lid covering it. Do not take the lid off at any time— no matter how tempting it may be to stir the rice. After 10 minutes, turn the heat off, but keep the lid on (important!) and let it sit for 30 minutes, untouched. The steam helps fluff up the rice and create the perfect sticky sushi rice. See step 4 for flavouring it.
Step 2. As the rice is sitting, make the marinade for the salmon. To a jar, add the oil, soy sauce, minced ginger, and minced garlic. Shake it well and pour it over the salmon in a bowl. Make sure to keep spooning the marinade over the salmon. After awhile the salmon will look darker, as it’s soaking up all the flavour! Let this sit to marinate until everything else is ready.
Step 3. Next, prepare the toppings – edamame, carrot, avocado, pickled ginger, green onion, nori, sesame seeds. Set these aside until plating everything.
I use this easy and affordable carrot shredder! [Disclaimer: As an Amazon Associate I earn from qualifying purchases.]
Step 4. When the rice has steamed. Add the rice vinegar and mirin (optional, adds sweetness) and stir well with a wooden spoon. The wooden spoon ensure the rice grains keep their shape! The rice should be very sticky at this point.
How to pan-sear the ginger and soy glazed salmon
Step 5. Lastly, warm up a non-stick pan to medium-high heat and add the marinated salmon fillets skin-side down. Cook for 3 minutes. As it’s cooking, add all the juices from the bowl it was marinating in, flip the salmon over, and cook for another minute on that side.
Note: All cooking times depend on the thickness of the fish. I tend to go for the thinner end pieces of salmon when I pan-sear it. If you are cooking a thicker piece, cover with a lid, so it can help cook all the way through. Splash a bit of water, if needed.
Step 6. Dish out the rice and then top with the salmon fillets. Add all your toppings and serve with an extra splash of soy sauce!
I hope you enjoy this recipe! Don’t forget to leave a comment below!
More seafood bowl recipes
- Prawn Massaman Curry
- Lime Roasted Salmon and Coconut Rice
- Peanut Sesame Lime Noodles with Garlic Prawns
Ginger and Soy Glazed Salmon Poke Bowl
Ingredients
- 2 salmon fillets
- 2 tbsp light olive oil or any neutral oil
- 4 tbsp soy sauce + more for serving (optional)
- 2 tsp minced ginger
- 2 tsp minced garlic
- 125 g sushi rice (or short-grain rice) measured uncooked
- 2 tbsp rice vinegar
- 1 tsp mirin optional, adds sweetness
- 1 cup edamame pre-cooked
- 1 carrot shredded
- 1 avocado
- 2 tbsp green onion chopped
- pickled ginger
- nori
- sesame seeds
Instructions
- Measure out the rice and place it into a sieve. Wash it under running water until the water runs clear. Place the rice in a pan with 160ml of cold water. Bring to a boil and let it simmer for 10 minutes with a lid covering it. Turn the heat off, but keep the lid on (important) and let it sit for 30 minutes, untouched. The steam helps create perfect sticky rice.
- As the rice is sitting off to the side, make the marinade for the salmon. To a jar, add the oil, soy sauce, minced ginger, and minced garlic. Shake it well and pour it over the salmon in a bowl. Let this sit to marinate until everything else is ready.
- Next, prepare the toppings – edamame, carrot, avocado, pickled ginger, green onion, nori, sesame seeds. Set aside.
- When the rice is ready, add the rice vinegar and mirin (optional, adds sweetness) and stir well with a wooden spoon. It should be very sticky!
- Lastly, warm up a non-stick pan to medium-high heat and add the marinated salmon fillets skin-side down. Cook for 3 minutes. Add all the juices from the bowl it was sitting in, flip the salmon over, and cook for another minute. (All cooking times depend on the thickness of the fish. I tend to go for the thinner end pieces of salmon when I pan-sear it. *See notes.)
- Dish out the rice and then top with the salmon fillets. Add all your toppings and serve with an extra splash of soy sauce!
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