Who doesn’t like a good poke bowl? For an excellent Korean version of this simple dish, I recommend this salmon sashimi rice bowl.
The original Korean sashimi rice bowl (Hoedeopbap) uses gochujang paste (a Korean red chili paste) instead of the soy sauce mixture used in this recipe. I love the spicy sauce but unfortunately, commercial gochujang usually includes quite a bit of wheat, garlic, onion and even sometimes high fructose corn syrup so I’ve had to avoid it in order to follow a low FODMAP diet.
When I first came across the poke bowl in the US, I was inspired by how Hawaiians made use of the soy sauce mixture in their sashimi rice bowls. So, I decided that I could create my own version by building a hybrid of the Korean sashimi bowl and the Hawaiian poke.
For this recipe, I will be mixing all ingredients together to bring out the full umami flavor of the salmon and the freshness of veggies. Above all, I wanted to make this meal in a very simple and easy way so as to be convenient for short lunch breaks. You would be amazed at how quickly this sashimi rice bowl can be assembled.
Furthermore, I’ll also make two simple side dishes; an egg rolled omelet and miso soup, which go perfectly with the salmon rice bowl. These are the quick versions, so you only need around 10 minutes.
Enjoy!
WATCH HOW TO MAKE THE SALMON SASHIMI RICE BOWL
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INGREDIENTS
For the salmon sashimi rice bowl :
- 1 packed sashimi grade salmon
- low FODMAP vegetables (e.g. arugula, spinach, lettuce)
- soy sauce mixture : 1 tbsp of soy sauce, ½ tbsp of rice vinegar, ½ tbsp of sesame oil, ½ tsp of chili flakes, ½ tsp of sesame seeds
For the egg rolled omelet :
- 2 eggs
For the miso soup :
- 1 tbsp of miso paste
- tofu
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