Japanese Salmon Poke Bowl
If you're craving sushi, this restaurant-quality poke bowl will certainly hit the spot. The star of the dish is Chef Santiago's beautifully seasoned, spiced salmon fillet, which sits on a bed of sushi rice accompanied by a variety of fresh and colorful ingredients. The bowl also features carrots, cabbage, edamame, pickled ginger, and seaweed salad. A drizzle of avocado crema and sriracha aioli on top complete the dish, which makes for the ideal lunch or dinner any day of the week
Nutritional facts
Protein
43g
Carbs
69g
Calories
810kcal
Fat
40g
Ingredients
Pickled Ginger, Wakame Seaweed, Sesame Oil, Sriracha, Sunflower Oil, Carrots, Seasoned Rice Wine Vinegar, Tamarind Paste, Avocado Oil, Beet, Sushi Rice, Onion Powder, Garlic Powder, Black Pepper, Cilantro, Garlic, Honey, Edamame, Lemon Zest, Sugar, Onion, Kosher Salt, Black Sesame Seeds, Jalapeno Peppers, Mayonnaise, Chipotle in Adobo, Lime Juice, Rice Wine Vinegar, Tomatillo, Ginger, Rice Wine, Avocado, Salmon, Soy Sauce, Sesame Seeds, Paprika
Contains eggs, fish, cereals containing gluten, wheat, soybeans, sesame seeds.
Reviews
4.3
Based on 482 reviews
Yummm! This is a filling and healthy bowl. Flavors are on point and the sauce, mmmm chef’s kiss!
Gwen · 07/12/25
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About Santiago Lopez
Chef Santiago Lopez is a native of Mexico. He's extremely passionate about his roots, especially the diversity found in Mexican gastronomy. To Lopez, cooking is not just about putting a dish on the table. It's about passion, love, and subtlety in the preparation. It's finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony. His love of cooking began 25 years ago at the age of 12 when he started working in restaurants in Mexico. Lopez found his true passion there and decided to dedicate himself to discovering great contrasts and diversity in gastronomy. He arrived in New York at the age of 20. Since then he has focused on developing his passion. His first experience was at a Mexican restaurant, La Hacienda. Lopez then assisted with the opening of the Dos Caminos Restaurant in New York. He went on to work at the Rosa Mexican Restaurant, where he trained the staff at the Atlanta opening, and ended his stay there as a pastry chef. Over the years he has worked in different restaurants as manager and has worked his way up to executive chef in restaurants such as Gardenia, La Casa Agave, Vida Verde, and more. After 25 years in this beautiful profession, he has realized only one thing: He doesn't cook to live, he lives to cook
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