I’m a huge fan of the Hawaiian poke bowl, which is traditionally diced raw fish or octopus served with local ingredients. I created my own version for home, inspired by the traditional poke bowl and salmon teriyaki. On days when I’m craving something super flavorful and healthy, I break out my skillets and cook up this sesame encrusted salmon poke bowl.
WHY YOU’LL LOVE THIS RECIPE
- Delicious authentic flavor
- Crispy sesame crust
- Fresh sautéed vegetables
- Scratch teriyaki sauce
- Super healthy
The salmon in this dish is fried with a sesame seed crust with ground turmeric and ginger. It gets served on a bed of fresh sushi rice, sliced cucumber, sautéed sugar snap peas, and sliced avocado. To make it extra flavorful, drizzle some Teriyaki Sauce on top, and dress it with sliced green onion.
The finished entrée is as beautiful as it is delicious! All of the soft and crunchy textures of the vegetables fully compliment each other, and the teriyaki sauce adds a splash of sweetness.
MORE RECIPES LIKE THIS
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Large and small skillets
Sesame Encrusted Salmon Poke Bowl
For the Rice
- 3 cups (625g) Japanese medium grain rice, Nishiki is a good brand
- 4 cups (850ml) water
- 1 tbsp rice wine vinegar
- 2 tsp sea salt
For the salmon
- 2 lbs salmon fillets
- 2 extra large eggs
- 4 tbsp cornstarch
- 2 tsp ground turmeric
- 2 tsp ground ginger
- 1 tsp ground coriander
- 1 cup (200g) sesame seeds
- sesame oil, for cooking
For the toppings
- 12 oz (340g) sugar snap peas
- 2 Persian cucumbers, sliced
- 2 avocados, sliced
- 6 green onion sliced
- teriyaki sauce
Make the rice
In a large mixing bowl, wash and soak the rice in water for 10 minutes. Drain the water, add fresh water, and wash the rice again, rubbing it between your hands.
Drain the water, and add it to a large pot. Fill the pot with the 4 cups of water and 2 tsp of salt.
Cook the rice, covered, for 20 to 25 minutes, or according to the directions on your package.
When the rice is finished, add the vinegar, and fluff the rice with a spatula. Take the rice off the heat and keep it partially covered until ready to serve.
Make the salmon
Wash and pat dry the salmon. Cut the salmon into 2×2 inch pieces. Season with salt and pepper.
In a small mixing bowl, mix the ground spices into the cornstarch. In another mixing bowl, scramble the eggs. Place the sesame seeds on a large plate.
Dip each salmon piece into the cornstarch, then the egg. Roll the salmon into the plate of sesame seeds.
Heat a large skillet with 2 tbsp of sesame seed oil. Cook the salmon bites on medium heat on each side for 5 minutes or until the sesame crust has browned on each side.
Set the salmon aside in a warm place.
Make the toppings and plate the dish
In a small skillet, heat 2 tbsp of sesame oil. Sauté the sugar snap peas for 3 minutes or until bright green. Season with salt and pepper and stir.
Serve the poke bowl with a generous amount of rice, salmon bites, cucumber slices, avocado slices, and a sprinkle of green onion and sesame seeds.
Drizzle teriyaki sauce onto the dish.
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