Salmon Poke Bowls with Mango and Cilantro Sauce

A poke bowl with salmon, cucumber, mango, avocado, edamame, rice, carrot, and radish, topped with sesame seeds.

Salmon Poke Bowls with Mango and Cilantro Sauce

Easy salmon poke bowls with creamy cilantro sauce, juicy mango and crisp fresh veggies is an absolutely delicious weeknight dinner. It can be made in 30 minutes or less and is great for meal prep since you can use the mouthwatering sauce to jazz up other recipes too!

Course Main Dish

Cuisine American, Hawaiian, Japanese

Diet Gluten Free, Halal, Kosher, Low Lactose

Prep Time 30

Cook Time 20

Total Time 30

Servings

Calories 594kcal

Author Christy Gurin

Equipment

1 Measuring cups and spoons set
1 Mesh Strainer
1 Cooking pot
1 Cutting board
1 Chef knife

Ingredients

Poke

1 lb. sushi-grade salmon sliced into small 1/2" cubes
3 Tablespoons low-sodium tamari or soy sauce
1 Tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon pure maple syrup
1/4 cup green onion sliced

Bowls

1 1/2 cups rice I used Jasmin rice
1 mango peeled and diced
1/4 cup radish sliced
1 cup cucumber quartered and sliced (about 1/2 of an English cucumber)
2 carrots skin peeled and then peeled into ribbons using the peeler
1 avocado peeled and sliced

Cilantro Sauce

1 bunch cilantro
1/2 cup Thai sweet chili sauce
2 Tablespoons kewpie mayo
1 Tablespoon white miso paste

Garnishes

2 teaspoons sesame seeds
1/4 cup green onion sliced
1 cup shelled edamame beans cooked*

US Customary - Metric

Instructions

Rinse rice in cold water until the water runs clear. Cook rice according to package instructions.
Make marinade while rice cooks by combining all poke ingredients, except salmon, in a medium bowl. Add salmon and toss to coat. Place bowl in fridge while rice cooks and you prep the rest of the ingredients.
Make cilantro sauce by blending all 4 sauce ingredients together in a blender, scraping the sides as needed.
Assemble the bowls. When rice is done cooking, fluff with a fork and spoon into bowls. Top with salmon poke, mango, radish, cucumber, carrot, and avocado.
Garnish by drizzling with cilantro sauce, sprinkling with sesame seeds and sliced green onion. Serve right away.

Notes

If your edamame beans are frozen, you can either boil them for a few minute in water, using the pot before you cook the rice in it OR microwave per the instructions on the package.
Don't marinate the salmon for more than 2 hours or it will affect the texture. Leftovers can only be stored in the refrigerator for up to 1 day but the cilantro sauce will keep for up to 5 days.
Tip - you'll most likely have extra sauce. Use it on tacos, scrambled eggs, stir fry or anything else you can think of!

Nutrition