American · Hawaiian · main

Salmon Poke Bowl with Sesame Soy Dressing

Salmon Poke Bowl with Sesame Soy Dressing reads salinity 5.9, umami 5.6 and marine & briny 5.4 on Palate's 0–10 flavor X-ray — a American · Hawaiian main, about 49 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.3 / 10
• Sweet & Fruity — 4.5 / 10
• Sour & Bright — 3.3 / 10
• Bitter & Earthy — 1.5 / 10
• Rich & Fat — 6.0 / 10
• Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Salinity 5.9 · Umami 5.6 · Marine & Briny 5.4 · Richness 4.7 · Sweetness 4.4 · Nutty 4.2 · Allium 3.6 · Floral 3.5 · Sourness 3.1 · Funk & Ferment 2.7 · Warm Spice 1.9 · Herbaceous 1.7 · Earthy 1.4 · Bitterness 0.7 · Citrus 0.6

What's in it (14)

• short-grain rice — 133 g
• frozen shrimp — 454 g
• soybean soy sauce — 79 g
• dark sesame oil — 27 g
• rice wine vinegar — 22 g
• honey — 15 g
• ginger — 10 g
• garlic — 6 g
• english cucumber — 200 g
• avocado — 150 g
• green onions — 440 g
• ground toasted sesame seeds — 15 g
• nori — 100 g
• salt — 5 g

Time & effort: about 49 min (26 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 126.1 kcal, 10 g protein, 3.3 g fat, 13.1 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Combine the rice and 1 cup water in a small saucepan; bring to a boil over high heat.
2. Cover, reduce the heat to low, and cook until the water is absorbed and the rice is tender, 15-18 minutes; remove from the heat and let stand, covered, 5 minutes, then fluff with a fork.
3. Meanwhile, in a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic until smooth; this is your dressing.
4. Place the salmon cubes in a medium bowl, pour half the dressing over them, and toss gently to coat; cover and marinate in the refrigerator while the rice finishes, 15-20 minutes (no longer, so the fish stays fresh and firm).
5. Divide the warm rice among four bowls and sprinkle each with a pinch of the salt.
6. Arrange the cucumber and avocado over the rice.
7. Lift the salmon from the marinade with a slotted spoon and mound it over the rice and vegetables.
8. Scatter the green onions, sesame seeds, and crumbled nori over each bowl.
9. Drizzle with the remaining dressing, season with salt to taste, and serve right away.

Dishes with a similar flavor shape

• Salmon Poke Bowl — Japanese
• Ahi Tuna Poke Bowl — Japanese
• Sesame Ginger Glazed Cod — Fusion
• Sesame Ginger Salmon — Japanese
• Sesame-Crusted Seared Tuna — Fusion

Keep reading: what salinity, umami, marine & briny mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.