The shrimp and salmon poke bowl is a delicious and nutritious dish that has become increasingly popular in recent years. It is a fresh and healthy take on a classic Hawaiian dish that is both satisfying and delicious. The dish features a variety of textures and flavors, including the tender and succulent pieces of shrimp and salmon, crunchy vegetables, and fragrant herbs. It is usually served over a bed of rice or noodles, making it a filling and satisfying meal that can be enjoyed any time of the day. Whether you’re looking for a healthy and delicious lunch option or a flavorful and colorful dinner, this shrimp and salmon poke bowl is sure to impress and satisfy.
- Small pack of Glass Noodles (you can get this from the local asian grocery shop or aisle from your local grocery shop).
- 1 Lbs. of Shrimp (Cleaned and deveined)
- Seaweed salad
- Juice from a small Dole pineapple can (see the picture above)
- 3 Tbs chili garlic sauce
- 1 tsp sea salt
- Fresh salmon sushi (see picture above, find at local seafood or Asian market place)
- Cooked brown rice
- Boil and cook brown rice as recommended on the package. I had left over brown rice so this made the process a lot easier.
- While the rice is cooking, prepare the glass noodles (see package for instruction, each varies). Ideally this should be a 7 minute cooking process. The noodles are prepared very quickly. Once ready, drain and rinse with cold water, add oil to prevent stickiness.
- To prepare your shrimp, clean the and devein the shrimp if needed. You can always purchase ready to go shrimp from your local grocery shop.
- Once the shrimp are cleaned, put aside and season with sea salt.
- In a skillet, add olive oil, then shrimp for 2 minutes. Add in thai chili garlic sauce and pineapple juice. Steer together, gently. Watch the shrimp as it cooks on both side. (Cook for 5 minutes). Remove from the stove and set aside allow the shrimp to cool down.
- Now time to plate, in a bowl add brown rice, seaweed salad, salmon, and shrimp. Add some of the sauce from the shrimp over top of the dish. Garnish with parsley flakes.
- Here’s the best part, time to enjoy and eat.