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The Easiest Salmon & Crab Poke Bowl

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Soy salmon sashimi + creamy crab + delicious toppings, finished off with a drizzle of creamy togarashi sauce.
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Prep Time:25 minutes
Course: Main Course
Cuisine: Japanese
Servings: 2 people
Author: Dearnomdiary

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!