Can I make the bowls in advance?

Yes, you can! They're a great meal prep recipe because every element can be made ahead of time. You can also enjoy them cold, which makes them even easier for lunches. The cooked salmon will keep for 4 days in the fridge, in a sealed container. The prepped veggies and rice will keep well for at least 4 days in the fridge (if you prep the avocado ahead of time, toss it with a little lemon juice to help keep it bright green, or it will brown).

How do I tell that my salmon is cooked?

There are a couple of ways you can check. The simplest is just to cut into the salmon - if it's cooked, it should easily 'flake' away and you'll find the flesh is pale pink, rather than the brighter orange it started as. You could also use a probe thermometer - insert it into a thick cube and you want the temperature to be at least 145F/63C for cooked salmon .

What else could I top the bowls with?

This is a SUPER flexible recipe in terms of your toppings. I like to make poke bowls to use up odds and ends in my veggie drawer - truly you can use anything crunchy. Bean sprouts, sugar snap peas, green beans, broccolini or asparagus are great options. You could also add chunks of pineapple or mango (canned is fine!)

Baked Salmon Poke Bowls (In 30 Minutes)

Name: Baked Salmon Poke Bowls (In 30 Minutes)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: japanese
Ingredients: 2 tablespoons honey; 1 tablespoon white miso paste; 1 tablespoon olive oil; 4 salmon fillets, chopped into cubes (approximately 1lb/500g); 1 cup long-grain rice; 2 carrots, peeled into strips; 1⁄2 red cabbage, finely sliced; 2 scallions (spring onions), finely sliced; 1 avocado, flesh removed and chopped; 2 tablespoons garlic aioli; 2 tablespoons honey; 1 teaspoon soy sauce; 2 teaspoons fish sauce; 1 tablespoon olive oil; 1 teaspoon sweet chill jam; 1 teaspoon rice vinegar; 2 garlic cloves, crushed; 1-inch piece of ginger, grated (or use 2 teaspoons of ginger paste)

Description

You can’t go wrong with these GORGEOUSLY colourful and flavor-packed poke rice bowls, loaded with honey miso baked salmon, lots of crunchy veggies and a zingy sweet sour dressing. A perfect family-friendly fakeaway idea for busy weeknights.

Ingredients

Units Scale

For the salmon marinade –

2 tablespoons honey
1 tablespoon white miso paste
1 tablespoon olive oil

For the poke bowls –

4 salmon fillets, chopped into cubes (approximately 1lb/500g)
1 cup long-grain rice
2 carrots, peeled into strips
1/2 red cabbage, finely sliced
2 scallions (spring onions), finely sliced
1 avocado, flesh removed and chopped
2 tablespoons garlic aioli

For the dressing –

2 tablespoons honey
1 teaspoon soy sauce
2 teaspoons fish sauce
1 tablespoon olive oil
1 teaspoon sweet chill jam
1 teaspoon rice vinegar
2 garlic cloves, crushed
1-inch piece of ginger, grated (or use 2 teaspoons of ginger paste)

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Instructions

Cook the rice. Add 1 cup of long-grain rice and 1 2/3 cups cold water to a small pot you have a lid for. Place the pot over medium-high heat, and when the water starts to foam up, pop the lid on and turn the heat right down. Leave the rice to cook for 12 minutes, then remove from the heat and keep the lid on until you’re ready to serve.
Prepare the salmon. While the rice cooks, heat your oven to 445F/230C fan and line an oven tray with parchment paper. In a small bowl, mix 2 tablespoons of honey, 1 tablespoon of white miso paste and 1 tablespoon of olive oil. Arrange the diced salmon on the prepared oven tray, then pour the marinade all over the salmon. Toss the salmon through the marinade, then transfer to the oven for 10 minutes. You want the salmon to look paler in colour, with some charring around the edges after this time.
Mix the dressing. Add 2 tablespoons of honey, 1 teaspoon of soy sauce, 2 teaspoons of fish sauce, 1 tablespoon of olive oil, 1 teaspoon of sweet chilli jam, 1 teaspoon of rice vinegar, 2 crushed garlic cloves and the grated ginger to a small bowl (or a jar you have a lid for). Use a fork to mix very well to combine (or pop the lid on your jar and shake well).
Arrange your bowls. Remove the lid from your rice pot and fluff up the grains with a fork. Divide the rice between bowls. Arrange your prepped crunchy veggies on top of the rice, then divide the salmon pieces on top. Finish with a very good drizzle of the honey dressing and a dollop of aioli.

Notes

STORAGE INSTRUCTIONS: This is a wonderful recipe for meal prep because it keeps so well and can easily be made in advance. Every element will keep well for 4 days, stored in the fridge in covered containers. If I’m prepping them in advance, I tend to store the rice, salmon and veggies separately, then just assemble and pour the dressing over when I’m ready. You can enjoy them cold too which makes things even easier. If you’re going to chop your avocado ahead of time, toss the chunks with a little lemon juice before storing, to help retain their bright green colour.

INGREDIENT NOTES: You can absolutely play around with your veggie toppings here, based on what you have to hand and what you like. Swap anything out, or add things like bean sprouts, sugar snap peas or broccolini. Chunks of pineapple or mango are also great, as is spicy mayo (like this speedy gochujang aioli) in place of regular garlic aioli. You could use short-grain rice or brown rice if you like, but make sure to follow the packet cooking instructions as different types of rice have very different cooking times.

Prep Time: 15
Cook Time: 15
Category: fakeaways
Method: oven
Cuisine: japanese

Nutrition

Serving Size: 350g
Calories: 599
Sugar: 24.7g
Sodium: 476.6mg
Fat: 21.5g
Saturated Fat: 3.1g
Unsaturated Fat: 12/8g
Trans Fat: 0g
Carbohydrates: 72.4g
Fiber: 7g
Protein: 33.5g
Cholesterol: 60.6mg