This easy smoked salmon poke bowl with a spicy Korean yogurt sauce is packed with flavor, quick to pull together, and oven free! It’s a great option to prep for lunch this week–all you have to do is chop the veggies, cook the rice, and mix together the sauce. From there just layer in a bowl and you’re good to go!
This recipe is sponsored by K-Mama Sauce. Thank you for supporting brands that make Get Well With Em possible.
When I first set out to make poke bowls I planned to use sushi grade salmon. After going to two different stores, I quickly realized that sushi grade is A. hard to find, and B. expensive. So I quickly ruled that out. Next thing I know, I’m wandering over to the smoked salmon, and I’m so glad I did. This smoked salmon poke bowl is everything I had dreamed of. With a spicy Korean yogurt sauce drizzled on top, your tastebuds are going to be SO happy.
I think my favorite part of this recipe is how quickly it comes together. By using smoked salmon, you avoid having to do any marinating or cooking. Just remove from the package, break up, and place in your bowl. The longest time anything takes is cooking the rice, and that’s extremely hands off! Just get the rice boiling, chop your veggies, and mix your sauce together. If you do everything in this order, you can definitely have this meal ready in 30 minutes!
The smoked salmon poke bowl really just screams summer to me. All of the fresh vegetables and lack of the oven, it’s perfect for a warm summer day. Plus, it all comes together so quickly you can eat and get back outside to soak up the sun!
I hope you love this recipe as much as I do. It’s one of my favorites that I’ve ever shared and I can’t wait for you to try it!
PIN THE SMOKED SALMON POKE BOWL WITH SPICY KOREAN SAUCE FOR LATER!
This easy smoked salmon poke bowl with a spicy Korean yogurt sauce is packed with flavor, quick to pull together, and oven free! Whip up this easy recipe for lunch this week!
- 1/4 cup plain dairy-free yogurt (can sub plain yogurt of your choice)
- 1/2 tbsp K-Mama Sauce
- 1 tsp soy sauce
- 6 oz sashimi-style smoked salmon
- 1 cup brown rice, cooked
- 1 cucumber, sliced in thin wedges
- 1 bunch radishes, sliced
- 1/2 cup shredded carrots
- 1 bunch green onions, diced
- 1/4 cup sesame seeds
Add 1 cup brown rice to 2 1/2 cups water. Bring to a boil, then reduce to a simmer, cover, and continue to cook for 30 minutes.
Combine all of the ingredients for the yogurt sauce in a bowl and stir well with a fork or whisk. Set aside.
Chop all of the vegetables.
Layer brown rice, veggies, smoked salmon, and a drizzle of the yogurt sauce on top. Enjoy!
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