Salmon & Shrimp Poke Bowl with Avocado & Spicy Mayo
Premium

Salmon & Shrimp Poke Bowl

with Avocado & Spicy Mayo

Group Created with Sketch. 40 min
$18.99/SERVING
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 1250 Cals/serving
  • View All
    Nutrition Label
    Download

ORIGIN
Poke (pronounced poh-kay) is a traditional Hawaiian dish of diced raw fish—typically tossed with seaweed 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 furikake), avocado, fresh vegetables, and crispy onions—all finished with a drizzle of sambal mayo and a sweet and tangy soy-lime sauce.

Get Cooking
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
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 medium 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 teaspoon of olive oil on medium until hot. Add the seasoned fish, 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 teaspoon of olive oil on medium-high until hot. Add the 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 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. Serve the cooked rice topped with the dressed salmon, cooked shrimp, marinated 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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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 medium 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 teaspoon of olive oil on medium until hot. Add the seasoned fish, 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 teaspoon of olive oil on medium-high until hot. Add the 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 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. Serve the cooked rice topped with the dressed salmon, cooked shrimp, marinated 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: