The Salmon Avocado Bowl from Aloha Poke features fresh, tender salmon chunks paired with creamy avocado, crisp cucumber, and vibrant seaweed salad, all served atop a bed of fluffy sushi rice, offering a colorful and refreshing blend of textures and flavors.
Equipments
- Chef's knife
- Cutting board
- Rice cooker
- Mixing bowl
- Spoon
- Measuring cup
- Sushi rice paddle
- Serving bowl
Ingredients
- 8 oz (225g) sushi-grade salmon
- 1 cup (180g) sushi rice
- 1 1/4 cups (300ml) water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 ripe avocado
- 1/2 cup (60g) cucumber
- 1/2 cup (60g) seaweed salad
- 1 tablespoon sesame seeds
- Soy sauce, to taste
- Sriracha or spicy mayo (optional)
Using sushi-grade salmon is crucial for both safety and flavor when preparing your Salmon Avocado Bowl to ensure freshness and quality. Properly rinsing and cooking the sushi rice using a rice cooker while seasoning it with rice vinegar, sugar, and salt creates the perfect base that complements the other ingredients. Fresh, ripe avocado adds creaminess, while crisp cucumber and seaweed salad contribute vibrant textures that enhance your bowl. Sesame seeds sprinkled on top provide a subtle nutty aroma that balances the dish. Your Salmon Avocado Bowl from Aloha Poke copycat menu will capture a refreshing and satisfying flavor profile when these elements are combined carefully.
Instructions
- Wash and rinse sushi rice thoroughly until water runs clear.
- Cook sushi rice in rice cooker with 1 1/4 cups (300ml) water.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- When rice is cooked, transfer to a mixing bowl and drizzle vinegar mixture over rice.
- Gently mix rice with a sushi rice paddle to season, then let cool.
- Dice sushi-grade salmon into bite-sized cubes.
- Dice avocado and cucumber into small, uniform pieces.
- Fluff cooled sushi rice and divide evenly among serving bowls.
- Top rice with salmon, avocado, cucumber, and seaweed salad.
- Sprinkle sesame seeds on top.
- Drizzle with soy sauce and add sriracha or spicy mayo, if desired.
- Serve immediately.
Substitution
The Salmon Avocado Bowl from Aloha Poke copycat menu can be easily adapted if sushi-grade salmon is unavailable; consider using cooked shrimp or tofu for a different protein option. If you don't have a rice cooker, cooking sushi rice on the stovetop with careful water measurement and timing will yield similar results. Fresh avocado should be ripe but firm to ensure the right creamy texture without becoming mushy in your bowl. For seaweed salad substitutes, use thinly sliced nori or lightly pickled cucumber to maintain the fresh and vibrant element. Remember to taste and adjust soy sauce or spicy mayo to match your preferred flavor intensity in your customized bowl.
Tips
Make sure to rinse sushi rice thoroughly under cold water until the water runs clear to remove excess starch, ensuring a light and fluffy texture. When mixing the rice vinegar, sugar, and salt into the cooked rice, use a gentle folding technique with a sushi rice paddle to avoid mashing the grains. Keep diced avocado and cucumber uniform in size to enhance the bowl's visual appeal and ensure even bites. Taste your salmon avocado bowl before adding soy sauce or spicy mayo so you can adjust seasoning according to your preferences.
Nutritions
The Salmon Avocado Bowl provides a rich source of omega-3 fatty acids from 8 oz of sushi-grade salmon, crucial for heart and brain health. Your meal includes healthy monounsaturated fats from one ripe avocado, which support improved cholesterol levels. The bowl's 1 cup of sushi rice supplies energy through complex carbohydrates, while seaweed salad adds essential minerals like iodine and antioxidants. This balanced combination fuels your body with protein, fiber, vitamins, and minerals for a nutritious and satisfying meal.
Storage
Store leftover Salmon Avocado Bowl components separately in airtight containers to maintain freshness; keep the sushi rice and salmon chilled at 40degF (4degC) or below. Avoid mixing avocado with acidic ingredients before serving to prevent browning, and consume within 24 hours for optimal quality. Your bowl's vibrant textures and flavors will stay fresh when stored properly and handled with care.
Variation or Alternatives
You can substitute the sushi-grade salmon with cooked shrimp or tofu for a different protein option. Try using quinoa or cauliflower rice instead of sushi rice to reduce carbs while maintaining texture. Adding pickled ginger or a splash of yuzu juice will enhance the citrusy brightness of the bowl. Consider toasting sesame seeds briefly to deepen their nutty flavor, which complements the creamy avocado and fresh seafood.
Allergies
The Salmon Avocado Bowl contains common allergens such as fish (salmon) and soy (soy sauce). Sesame seeds are another potential allergen, which can cause reactions in sensitive individuals. Make sure to notify the restaurant or check labels if you or someone you're serving has food allergies to these ingredients.
Why this recipe?
Salmon Avocado Bowl from Aloha Poke restaurant is celebrated for its fresh, high-quality salmon combined with creamy avocado, delivering a perfect balance of flavors and textures. The bowl is rich in omega-3 fatty acids, making it a healthy choice packed with essential nutrients. You can recreate this nutritious and delicious meal at home to enjoy the same vibrant taste while customizing ingredients to suit your preferences. Its popularity stems from both its satisfying taste and wholesome ingredients, making it a standout menu item worth trying.