Salmon & Shrimp Poke Bowl with Avocado & Spicy Mayo
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Salmon & Shrimp Poke Bowl

with Avocado & Spicy Mayo

40 MIN
+$7.00/serving 2 Servings
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From the Test Kitchen

ORIGIN
Poke (pronounced poh-kay) is a traditional Hawaiian dish of diced raw fish—typically tossed with seaweed and umami-rich sauces, then served over bowls of rice with a bevy of toppings.

WHY WE LOVE THIS RECIPE
Our take on the classic poke bowl features sushi rice topped with cooked shrimp and salmon (flaked and dressed with sesame oil and seaweed-based furikake), crispy onions, and more—all finished with a drizzle of sambal mayo and a sweet and tangy soy-lime sauce.
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  • Nutrition
    PER SERVING
  • Calories
    1250 Cals (est.)
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fresh
ingredients
Salmon & Shrimp Poke Bowl with Avocado & Spicy Mayo
Title
  • 2 Skin-On Salmon Fillets
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ cup Sushi Rice
  • 1 Avocado
  • 2 Persian Cucumbers
  • 10 oz Baby Bok Choy
  • 3 oz Radishes
  • 1 Lime
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Sambal Oelek
  • ⅓ cup Crispy Onions
  • 2 Tbsps Soy Glaze
  • 1 Tbsp Sesame Oil
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 1 tsp Furikake
time-saving
tips & techniques
Prepare the ingredients & make the spicy mayo:
1 Prepare the ingredients & make the spicy mayo:

Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop. Quarter the lime. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a bowl and top with the juice of 2 lime wedges; season with salt and pepper. Thinly slice the cucumbers; place in a bowl and add half the furikake; toss to coat. Thinly slice the radishes. To make the sauce, in a bowl, combine the soy glaze and the juice of the remaining lime wedges. In a separate bowl, combine the mayonnaise, 2 teaspoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until tender and the water has been absorbed. Turn off the heat and fluff with a fork; stir in the sautéed aromatics until melted and combined. 

Cook the salmon:
3 Cook the salmon:

Meanwhile, pat the salmon dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium until hot. Add the seasoned salmon, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Transfer to a large bowl. Wipe out the pan. 

*An instant-read thermometer should register 145°F.

Flake & dress the salmon:
4 Flake & dress the salmon:

When cool enough to handle, carefully remove the skin from the cooked salmon. Using two forks, flake the salmon into large pieces. Add the sesame oil and remaining furikake; stir to coat. 

Cook the shrimp:
5 Cook the shrimp:

Pat the shrimp dry with paper towels; remove the tails. In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the bok choy & serve your dish:
6 Cook the bok choy & serve your dish:

In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the chopped bok choy. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the dressed salmon, cooked shrimp, seasoned cucumbers, sliced radishes, dressed avocado, and cooked bok choy. Drizzle with the sauce and spicy mayo. Garnish with the crispy onions. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the spicy mayo:
1 Prepare the ingredients & make the spicy mayo:

Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop. Quarter the lime. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a bowl and top with the juice of 2 lime wedges; season with salt and pepper. Thinly slice the cucumbers; place in a bowl and add half the furikake; toss to coat. Thinly slice the radishes. To make the sauce, in a bowl, combine the soy glaze and the juice of the remaining lime wedges. In a separate bowl, combine the mayonnaise, 2 teaspoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until tender and the water has been absorbed. Turn off the heat and fluff with a fork; stir in the sautéed aromatics until melted and combined. 

Cook the rice:
Cook the salmon:
3 Cook the salmon:

Meanwhile, pat the salmon dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium until hot. Add the seasoned salmon, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Transfer to a large bowl. Wipe out the pan. 

*An instant-read thermometer should register 145°F.

4 Flake & dress the salmon:

When cool enough to handle, carefully remove the skin from the cooked salmon. Using two forks, flake the salmon into large pieces. Add the sesame oil and remaining furikake; stir to coat. 

Flake & dress the salmon:
Cook the shrimp:
5 Cook the shrimp:

Pat the shrimp dry with paper towels; remove the tails. In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

6 Cook the bok choy & serve your dish:

In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the chopped bok choy. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the dressed salmon, cooked shrimp, seasoned cucumbers, sliced radishes, dressed avocado, and cooked bok choy. Drizzle with the sauce and spicy mayo. Garnish with the crispy onions. Enjoy!

Cook the bok choy & serve your dish:
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