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Even if your family members aren’t into raw fish they can still enjoy the flavors of this “poke-style” bowl, whether you want to cook the salmon or keep it raw. When you’re using Heaven & Earth Steamed Rice Bowls this becomes a gorgeous no-pot one-bowl dinner that’s ready quickly. It’s really one great example of how a gorgeous plate really enhances the enjoyment of the meal.
1 and 1/2 pounds salmon, cubed
2 tablespoons soy sauce
2 tablespoons Gefen Sesame Oil
1 cube Gefen Frozen Ginger
1/2 teaspoon salt
3 tablespoons soy sauce
3 tablespoons Gefen Sesame Oil
3 tablespoons rice vinegar
1 cube Gefen Frozen Ginger
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1/2 teaspoon sriracha sauce
edamame
diced cucumber
diced avocado
diced mango
black and white sesame seeds
julienned carrot
3 bowls prepared rice
Preheat oven to 400 degrees Fahrenheit.
In a Ziploc bag combine salmon, soy sauce, sesame oil, ginger and salt. Let marinate for 15-30 minutes.
Line a baking sheet with foil and bake salmon cubes for 12 minutes. If using sushi-grade salmon and you’d like to serve it raw, add two tablespoons rice vinegar as well.
Combine all dressing ingredients.
Spoon some of the dressing over the rice.
In different sections, top with salmon cubes, edamame, cucumber, avocado and mango. Drizzle more dressing over everything. Sprinkle with sesame seeds and top with julienned carrot.
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Yum! Best poke bowl I’ve made so far! I made a little salsa with the mango and cucumber, and added a finely diced jalapeño pepper.