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Tropical Protein Poke Bowl

Tropical Protein Poke Bowl

5 from 1 vote
642 Calories | 44g Protein
Quick note before you dive in:
You’ll find a brief overview up top⬆️
and the full recipe and details below⬇️
When you make it, don’t forget to rate the recipe and leave a comment : )
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Equipment

Servings: Makes 4

Ingredients
 

For the Salmon:

  • 1.5 lbs Salmon fillets 4 fillets
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 1 tsp grated ginger

For the Rice:

  • 1 cup jasmine rice
  • 1 tbsp rice vinegar optional for flavor

For the Toppings:

  • 1 cup diced mango canned
  • 1 cup mandarin oranges canned
  • 1 cup shelled edamame
  • 1/4 cup crispy fried onions portioned separately

For the Sweet Soy Glaze:

  • 1/4 cup soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp Sriracha
  • 1/2 tbsp sesame oil
  • 1 tsp cornstarch mixed with 1 tbsp water

Instructions
 

Prepare the Marinade

  • In a mixing bowl, whisk together soy sauce, honey, sesame oil, and grated ginger.
    1/4 cup soy sauce, 2 tbsp honey, 1 tbsp sesame oil, 1 tsp grated ginger

Marinate the Salmon

  • Place the salmon fillets in a shallow dish or bowl and brush with the marinade, coating evenly.
    1.5 lbs Salmon fillets

Cook the Rice

  • Cook the jasmine rice according to your preferred method. If desired, add rice vinegar to the cooking water for extra flavor.
    1 cup jasmine rice, 1 tbsp rice vinegar optional

Bake the Salmon

  • Preheat oven to 400°F. Place the marinated salmon fillets on a lined baking sheet and bake for 12–15 minutes, or until the salmon flakes easily with a fork.

Make the Sweet Soy Glaze

  • While the salmon bakes, whisk together soy sauce, brown sugar, sriracha, rice vinegar, and sesame oil in a small saucepan over medium heat.
    1/4 cup soy sauce, 1 tbsp brown sugar, 1 tbsp rice vinegar, 1 tbsp Sriracha, 1/2 tbsp sesame oil
  • Bring to a gentle simmer, then whisk in the cornstarch slurry. Simmer for 2–3 minutes until thickened, then remove from heat.
    1 tsp cornstarch mixed with 1 tbsp water

Glaze the Salmon

  • During the final 2 minutes of baking, brush the salmon with a small amount of the Sweet Soy Glaze to create a glossy finish.

Flake the Salmon

  • Remove the salmon from the oven and use a fork to gently flake the fillets into large chunks.

Assemble the Bowls

  • Divide the cooked rice evenly among four bowls or meal prep containers.
  • Top each bowl with salmon, mango, oranges, edamame, and green onions.
    1 cup diced mango, 1 cup mandarin oranges, 1 cup shelled edamame

Finish & Serve

  • Drizzle with the remaining Sweet Soy Glaze and sprinkle crispy fried onions over the top before serving.
    1/4 cup crispy fried onions

Nutrition

Calories: 642kcalCarbohydrates: 71gProtein: 44gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gCholesterol: 94mgSodium: 1344mgPotassium: 1350mgFiber: 4gSugar: 24gVitamin A: 914IUVitamin C: 32mgCalcium: 104mgIron: 3mg