Dive into this irresistible Miso Salmon Poke Bowl! Featuring miso-marinated salmon that is full of umami flavor on top of perfectly seasoned sushi rice. Each bowl is topped with fresh avocado, cucumber, edamame, red onion, and crispy jalapenos. With each bite, experience a fusion of savory, sweet, and spicy flavors that will leave you wanting more.

Marinade Time: 1 Hour

Prep Time: 90 Minutes

Makes: 2 Poke Bowls

Ingredients

Base

• 1 cup of sushi rice (short grain)
• 1/3 cup of rice vinegar
• 2 tbsp of sugar
• 1 tsp of salt

Salmon Marinade

• ½ pound of fresh salmon
• 1 tsp of rice wine vinegar
• 1 tsp of soy sauce
• 1 tbsp of white miso sauce
• 1 tbsp of shallots (diced)
• Scallions (chopped)

Tip: H-Mart has marinated and diced fresh fish that is great if you are looking for a quick meal.

Toppings Per Bowl

• ½ of an avocado (sliced)
• 2 tbsp of red onion (diced)
• 2 tbsp of cucumber (diced)
• 1 tbsp of edamame
• 1 tbsp of crunchy jalapenos
• ½ tsp of sesame seeds

Sauces (Optional)

• Soy sauce
• Sriracha sauce

Instructions

Marinate the Salmon:

In a mixing bowl, combine salmon, 1 tablespoon of miso paste, diced shallots, and 1 teaspoon of soy sauce and rice wine vinegar. Using a spatula gently mix the ingredients together ensuring the salmon is evenly coated with the marinade. Cover the bowl with plastic wrap or a lid and refrigerate the salmon for at least 1 hour.

Prepare the Base

Rice maker:

Place 1 cup of rice in a large bowl or fine-mesh strainer and rinse the rice under cold water; swirling the rice until the water is clear. Drain your rice and add to your rice maker. In a rice maker combine 1 cup of sushi rice, 1/3 cup of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt. Cook the rice according to your rice cooker's instructions. Allow the rice to cool before assembling your poke bowl.

Stove top:

Place 1 cup of rice in a large bowl or fine-mesh strainer and rinse the rice under cold water. Rinse the rice until the water is clear and then drain. Add your rinsed rice and 1 cup of water to a pot and bring to a boil. Reduce the heat to low and cover the rice for 15-20 minutes, or until water is absorbed and rice is tender.

While the rice is cooking, prepare the sushi seasoning. In a small sauce pan combine 1/3 cup of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt. Heat the mixture over low heat, stirring occasionally, until the sugar is dissolved. In a bowl, gradually pour the rice seasoning over the rice. Be careful not to mash the rice while mixing. Allow the rice to cool before assembling your poke bowl.

Assemble your Poke Bowls:

Divide the sushi rice evenly and place into your serving dishes. Divide your marinated salmon and add place on top of your rice. Start by placing slices of ripe avocado, followed by 2 tablespoons of diced red onion, diced cucumber, edamame, and a sprinkle of crunchy jalapenos. Garnish each poke bowl with a generous amount of freshly chopped scallions and a sprinkle of sesame seeds. Serve your poke bowls immediately, topping with soy sauce or sriracha if desired.