Blackened Salmon Poke Bowl with Mango and Avocado

Name: Blackened Salmon Poke Bowl with Mango and Avocado
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Salads and bowls
Ingredients: 1,5 cup sushi rice; 450 g skinless salmon fillet; 1 tbsp smoked paprika; 1 tbsp toasted sesame oil; 3 tbsp soy sauce; 3 tbsp rice vinegar; 1 tsp fresh ginger, grated; 1 garlic clove, minced; 1 ripe mango, diced; 1 avocado, sliced; 1 cup cucumber, shredded; 2 tbsp green onions, sliced; 1 tsp toasted sesame seeds

Silky cubes of blackened salmon over sushi rice, crowned with ripe mango, creamy avocado and a bright sesame-soy drizzle.

Time: 40 min
Servings: 4
Level: Intermediate

Plan it Plan it

Original Olivi recipe · nutrition calculated per serving

Ingredients

0 of 13

4servings

Tick what you already have: only the rest gets copied.

Automatic grocery list

In the app, these ingredients join your list, sorted by aisle.

Try it Try it

Instructions

8 steps · tick them off as you cook

Rinse 1½ cups sushi rice under cold water until it runs clear, then simmer with 2 cups water, covered, for 18 minutes; rest off heat for 10 minutes and fold in 2 tbsp rice vinegar and 1 tsp sugar.
18 minutes
Pat 1 lb (450 g) skinless salmon dry and cut into ¾-inch cubes.
In a small bowl, whisk 1 tbsp smoked paprika, 1 tsp garlic powder, ½ tsp cayenne and ½ tsp salt; toss with the salmon until evenly coated.
Heat 1 tbsp toasted sesame oil in a non-stick skillet over medium-high until the oil shimmers without smoking.
Sear the salmon cubes 45 seconds per side until a dark crust forms but the centres remain rare; transfer to a plate.
Whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated fresh ginger, 1 minced garlic clove and 1 tsp honey to emulsify the dressing.
Divide the warm rice among 4 bowls and arrange the salmon, 1 diced ripe mango, 1 sliced avocado and 1 cup shredded cucumber in colourful sections.
Spoon the dressing generously over the top and finish with 2 tbsp thinly sliced green onions and 1 tsp toasted sesame seeds.