Summer = poke bowl time. Soy salmon sashimi + creamy crab + delicious toppings, finished off with a drizzle of creamy togarashi sauce.
The weather is getting warmer and warmer, and I’m so excited because I have so many summer recipes to share with y’all. This is a super easy homemade meal that’s full of protein, and with Japanese inspired flavours. I’ve been making this all the time recently, because all the ingredients are easily accessible, and there’s not much cooking involved (except for the rice and edamame part). Super easy to come together.
Make sure to use sashimi-grade salmon. I purchased mine from a Japanese fish market that sells sashimi-grade products. You may also sometimes find it in a high-end grocery store.
For the creamy crab, only three ingredients are required: imitation crab sticks, Japanese mayo, and smoked paprika.
The creamy togarashi sauce is a blend of Japanese spices that’s slightly spicy, but has a toasty and umami flavour. I wanted to create a sauce that poke bowl restaurants would usually serve in their poke bowls, and thus, this creamy sauce came to life. You can also use this sauce for other foods such as sushi, or as a dipping sauce.
Mix it altogether and enjoy! This will be your go-to meal this summer all the time.
If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!
The Easiest Salmon & Crab Poke Bowl
Ingredients
Soy Salmon Sashimi
- ½ lb sashimi-grade salmon (cut into 1/2 inch cubes)
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sesame oil
- ¼ tsp lemon juice
- 1 tbsp toasted sesame seeds
- 1 cup diced cucumber
Creamy Crab
- 4 imitation crab sticks
- 3-4 tbsp Kewpie mayo
- ¼ tsp smoked paprika
Creamy Togarashi Sauce
- 2 tsp togarashi (Japanese 7 spice)
- ½ cup Kewpie mayo
- 2 tsp sriracha
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp lemon juice
To Serve + Toppings
- 2 servings cooked sushi rice
- Soy Salmon Sashimi
- Creamy Crab
- 1 cup cooked edamame (unshelled)
- 1 large avocado (diced)
- 2 tbsp Tobiko (flying fish roe)
- Seaweed strips
- Creamy Togarashi Sauce
Instructions
Soy Salmon Sashimi
- In a large mixing bowl, combine all the ingredients together except for the salmon and cucumber. Add in the salmon and marinate for 5-10 minutes. Then, add in the diced cucumber.
Creamy Crab
- Shred the crab sticks and place into a bowl. Cut into smaller pieces. Add the mayo and smoked paprika and mix.
Creamy Togarashi Sauce
- Combine together all the ingredients until creamy.
To Serve + Toppings
- Add the cooked rice to each bowl and top it off with all the toppings. Drizzle generously with the creamy togarashi sauce. Mix and enjoy!
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