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
810
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
Reviews
4.3
Based on 319 reviews
Andrea Spampinato · 05/01/25
More Santiago Lopez’s delicious meals
About Santiago Lopez
My native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.
You can find Santiago Lopez’s meals in...
Similar meals you may like