These Poke Bowls with Shrimp and Salmon are made with cooked fish, brown rice, and fresh vegetables. Packed with umami flavor, these bowls are perfect for when the poke craving hits!
Cook the rice: Cook the rice according to package instructions, or preferred methods.
Make the spicy mayo: In a small bowl, mix together the mayo and sriracha hot sauce until incorporated.
Marinate and cook the fish: In a medium-sized bowl, toss the cooked shrimp in lime juice. Pat the salmon filet dry, and season it with salt and pepper. Let it sit for ten minutes, at room temperature, before cooking. In a small non-stick skillet over medium heat, heat a ½ teaspoon of avocado oil. Add the salmon filet and cook until lightly browned about 3-5 minutes. Flip it over and heat until cooked through, and the internal temperature reads 145 degrees F. Transfer the cooked salmon filet to a bowl and flake with a fork. Stir in the sesame oil and mix until the fish is coated.
Assemble the bowls: Place a serving of rice at the base of each bowl. Add a portion of salmon and a portion of shrimp over the rice. Add the prepped vegetables and avocado slices to each bowl, assembling so that each ingredient has its own spot in the bowl. Add the seaweed crumbs and drizzle with the spicy mayo. Finish with a sprinkle of sesame seeds. Serve immediately.
Notes
Persian cucumbers work well in this recipe too.
Use a pastry bag or zip-top bag with the corner cut off to drizzle the spicy mayo over each bowl.