Oven-Roasted Salmon Teriyaki Poke Bowl
Oven-Roasted Salmon Teriyaki Poke Bowl is a vibrant and delicious dish that brings together the fresh flavours of salmon, tangy mango avocado salsa, quick pickled cucumbers, and perfectly seasoned rice. This recipe combines the classic Japanese teriyaki flavours with the popular poke bowl concept, resulting in a mouthwatering and wholesome meal.
To make the Salmon Teriyaki, you’ll need 500g of skinless salmon fillet cut into 1-inch cubes. The salmon is marinated in a delightful blend of light soy sauce, teriyaki sauce, minced garlic, grated ginger, rice vinegar, brown sugar or honey, sesame oil, and freshly ground black pepper. This marinade infuses the salmon with a balance of sweet, savoury, and umami flavours, creating a tantalising taste experience.
The Mango Avocado Salsa adds a burst of freshness and tropical flavours to the poke bowl. Diced avocado, mango, red onion, edamame, red chilli (optional), coriander, lime zest, lime juice, olive oil, salt, and pepper are combined to create a colourful and vibrant salsa that complements the salmon perfectly.
Quick Pickled Cucumbers provide a refreshing and tangy element to the dish. Thin cucumber shavings are marinated in rice vinegar, sesame oil, sugar, and salt, creating a delightful crunch and tanginess that balances the richness of the salmon and salsa.
The Rice serves as the base for the poke bowl. Short-grain rice is cooked to perfection and seasoned with salt and sushi rice vinegar, lending a delicate and slightly tangy flavour to the rice.
For garnish, sprinkle sesame seeds, finely chopped green onions, and crumbled nori seaweed sheets over the poke bowl to add texture, aroma, and visual appeal.
Assemble all these components together in a bowl, layering the seasoned rice, marinated Salmon Teriyaki, Mango Avocado Salsa, and Quick Pickled Cucumbers. Top it off with sesame seeds, green onions, and nori seaweed for an Instagram-worthy presentation.
This Salmon Teriyaki Poke Bowl is not only a feast for the eyes but also a delightful fusion of flavours and textures. It offers a satisfying and nutritious meal that showcases the beauty and versatility of salmon. Enjoy the harmony of sweet, tangy, and savoury flavours as you indulge in this Japanese-inspired poke bowl creation.
Basic Ingredients for Oven-Roasted Salmon Teriyaki Poke Bowl
Salmon Teriyaki:
Salmon Fillet: The star ingredient of the dish, salmon provides a rich and buttery flavour. It is a great source of omega-3 fatty acids and high-quality protein.
Light Soy Sauce: Adds a savoury and umami taste to the marinade, enhancing the overall flavour of the salmon.
Teriyaki Sauce: Provides a sweet and tangy flavour, creating a delicious glaze for the salmon.
Minced Garlic: Adds a subtle garlicky taste, enhancing the overall savoury profile of the dish.
Grated Ginger: Adds a fresh and zesty flavour to the marinade, complementing the other ingredients.
Rice Vinegar: Provides a mild acidity and tanginess, balancing the flavours of the marinade.
Brown Sugar or Honey: Adds sweetness to the teriyaki marinade, creating a perfect balance with the savoury elements.
Sesame Oil: Infuses a nutty and aromatic flavour, enhancing the overall taste of the salmon.
Freshly Ground Black Pepper: Adds a hint of spiciness and depth to the marinade.
Mango Avocado Salsa:
Avocado: Offers a creamy and buttery texture, adding richness to the salsa.
Mango: Provides a sweet and tropical flavour, adding a refreshing element to the dish.
Red Onion: Adds a mild sharpness and a touch of tanginess to the salsa.
Edamame: Offers a protein-rich and slightly crunchy texture to the salsa.
Red Chili (optional): Adds a spicy kick for those who enjoy the heat in their dish.
Coriander: Provides a fresh and herbaceous taste, enhancing the overall flavour profile.
Lime Zest and Juice: Adds a tangy and citrusy flavour, brightening up the salsa.
Olive Oil: Provides a smooth and fruity element, tying the flavours together.
Salt and Pepper: Enhances the taste and balances the flavours in the salsa.
Quick Pickled Cucumbers:
Cucumbers: Provide a crisp and refreshing texture to the dish.
Rice Vinegar: Adds a tangy and slightly sweet taste to the pickling liquid.
Sesame Oil: Infuses a nutty and aromatic flavour to the pickled cucumbers.
Sugar: Balances the tanginess and adds a touch of sweetness.
Salt: Enhances the flavours and helps to draw out moisture from the cucumbers.
Rice:
Short-Grain Rice: Provides a soft and sticky texture, serving as the base of the poke bowl.
Salt: Adds seasoning and enhances the taste of the rice.
Sushi Rice Vinegar: Imparts a slightly tangy and sweet flavour, traditional in sushi rice preparation.
Preparation Tips for Oven-Roasted Salmon Teriyaki Poke Bowl
- Ensure the salmon fillet is cut into evenly sized cubes for consistent cooking.
- Marinate the salmon for at least 30 minutes to allow the flavours to penetrate the fish.
- Dice the avocado and mango just before serving to prevent browning.
- When pickling cucumbers, use a mandolin slicer to achieve thin, uniform shavings.
Serving Tips for Oven-Roasted Salmon Teriyaki Poke Bowl
- Assemble the poke bowl by layering the seasoned rice, Salmon Teriyaki, Mango Avocado Salsa, and Quick Pickled Cucumbers.
- Garnish with sesame seeds, finely chopped green onions, and crumbled nori seaweed for added flavour and presentation.
- Drizzle extra teriyaki sauce or a squeeze of lime juice over the poke bowl, if desired.
storage tips
- Leftover salmon teriyaki can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to preserve its tenderness.
- The Mango Avocado Salsa is best enjoyed fresh, but any leftovers can be stored in the refrigerator for up to 1 day.
- Quick Pickled Cucumbers can be stored in the refrigerator for up to 1 week in a sealed container.
- Cooked rice can be stored in the refrigerator for up to 3 days. Reheat gently with a splash of water or microwave it briefly to restore its texture.
Oven-Roasted Salmon Teriyaki Poke Bowl
Ingredients
For Salmon Teriyaki
- 500 g salmon fillet, skinless and cut into 1-inch cubes
- 2 tbsp light soy sauce
- 2 tbsp teriyaki sauce
- ½ tsp minced garlic
- ½ tsp grated ginger
- 1 tbsp rice vinegar
- 2 tsp brown sugar or honey
- ½ tsp sesame oil
- freshly ground black pepper
For the Mango Avocado Salsa:
- 1 large avocado, diced
- 1 large mango, diced
- 1/2 small red onion, finely chopped
- 1 cup edamame
- 1 red chilli, deseeded and finely chopped (optional)
- Handful of coriander, finely chopped
- 1 tsp lime zest
- 1/4 cup lime juice
- 1/4 cup olive oil
- salt
- pepper
For the Quick Pickled Cucumbers:
- 3-4 cucumbers, cut into length-long shavings with a mandolin
- 2 tbsp rice vinegar
- 1 tsp. sesame oil
- 1 tsp sugar
- Salt
For the Rice:
- 3 cups short-grain rice
- 1 1/2 tsp salt
- 2 tbsp sushi rice vinegar
For Garnish:
- sesame seeds
- green onions
- nori seaweed sheets
Instructions
- Preheat the oven to 200°C.
- In a bowl, combine the light soy sauce, teriyaki sauce, minced garlic, grated ginger, rice vinegar, brown sugar or honey, sesame oil, and freshly ground black pepper. Mix well to create the marinade.
- Place the salmon cubes in a shallow dish and pour the marinade over them, ensuring they are evenly coated. Let them marinate for about 15-20 minutes.
- While the salmon is marinating, prepare the mango avocado salsa. In a bowl, combine the diced avocado, diced mango, finely chopped onion, edamame, red chili (if using), coriander, lime zest, lime juice, and olive oil. Season with salt and pepper to taste. Mix gently and set aside.
- In a separate bowl, prepare the quick pickled cucumbers. Add the cucumber shavings, rice vinegar, sesame oil, sugar and a pinch of salt. Toss to combine and let it sit for at least 10 minutes to allow the flavours to develop.
- Cook the rice according to package instructions. Once cooked, transfer the rice to a large bowl and let it cool slightly. Add the sushi rice vinegar and gently mix to incorporate. Set aside.
- Place the marinated salmon cubes onto the prepared baking sheet, spacing them out evenly. Discard any excess marinade. Roast the salmon in the preheated oven for 8 to 10 minutes, or until cooked through and flaky.
- To assemble the bowls, add some of the seasoned rice into a bowl, arrange the roasted salmon cubes on top of the rice.
- Spoon some of the reserved marinades over the salmon cubes for added flavour.
- Drain the quick pickled cucumbers and place them in the bowl alongside the salmon.
- Top the poke bowl with the mango avocado salsa.
- Garnish with sesame seeds, green onions, coriander leaves and torn pieces of nori seaweed sheets.
- Serve.
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