Description
A vibrant, quick weeknight meal showcasing tender salmon in a creamy togarashi sauce, served over fluffy rice. The spice blend adds aromatic warmth without overwhelming heat, creating a balanced, restaurant-quality poké bowl.
Ingredients
1.5 lbs sushi-grade salmon, cubed
1 cup jasmine rice, cooked
1/2 cup Japanese mayonnaise (alcohol-free)
1 tbsp soy sauce (alcohol-free)
1 tsp togarashi spice blend (store-bought or homemade)
2 tbsp lime juice
1 tsp grated ginger
1 tbsp sesame seeds
1 green onion, chopped
2 avocado slices
Microgreens or seaweed for garnish
Instructions
Preheat oven to 350°F (180°C). Cook rice according to package instructions.
In a bowl, whisk mayo, soy sauce, togarashi, lime juice, and ginger until emulsified.
If using raw salmon, cover bowl and chill 15 minutes for subtle chill. For seared salmon: pat dry, season with salt, and sear 2 minutes per side in hot skillet.
Layer rice in bowls. Top with salmon, drizzle sauce, and arrange avocado, garnishes.
Chill finished bowls 10 minutes (optional) for optimal flavor balance.
Notes
Salmon can be raw or seared; adjust togarashi quantity to taste.
Substitute rice with cauliflower rice for lower carbs.
Meal prep: Store uncooked salmon separately from sauce up to 24 hours.
- Prep Time: 15
- Cook Time: 5
- Category: Dinner
- Method: Stovetop & Chilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (10 oz total)
- Calories: 550
- Sugar: 2g
- Sodium: 1800mg
- Fat: 35g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 140mg