Go Back
–+ servings
Print Recipe
4.72 from 7 votes

Meal Prep Teriyaki Salmon Poke Bowls

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 3 meals
Author: Workweek Lunch

Ingredients

  • 2 inch ginger grated
  • 2 clove garlic grated
  • 2/3 cup soy sauce sub tamari or liquid aminos
  • 2/3 cup agave, maple syrup or honey
  • 5 green onion green ends sliced
  • 16 oz salmon chopped into cubes
  • 6 oz soba noodles sub any kind of noodle
  • 1/4 cup water
  • 2 tsp cornstarch
  • 1 jalapeno seeded and chopped into half circles
  • 2 carrot peeled into ribbons
  • 1 cucumber sliced
  • 1/2 red onion sliced, sub red cabbage
  • 1 mango sliced
  • 1 cup edamame optional
  • sesame seeds

for quick pickling veggies - optional

  • 1 cup vinegar any kind works, a mixture of different kind also works
  • 1 cup water
  • 2 TBSP granulated sugar
  • 1 TBSP salt

Sriracha Mayo

  • 1 cup mayonaisse
  • 3 TBSP sriracha if you're not into spicy, sub 1/2 the sriracha with ketchup
  • 1/2 lemon for juices
  • 1/4 tsp salt plus more to taste

Instructions

  • Optional quick pickled veggies: combine the water, vinegar, sugar and salt in a small pot and bring it to a boil. Meanwhile, add the veggies you want to pickle (cucumber, red onion, jalapeno or carrots) to separate jars or containers (or you can pickle them all together) and pour the boiled liquid over them. -I just pickled the red onion and cucumber.- Press the veggies into the liquid with a wooden spoon so they're covered. If there's not enough liquid, add equal parts water and vinegar. Let them sit at room temp for about an hour, then move them to the fridge. Picked veggies can keep for at least a week in the fridge!
  • Add the salmon cubes to a bowl. To a measuring glass, add the soy sauce, sweetener, ginger and garlic. Add about 1 TBSP sliced green onion too. Stir well, then taste and adjust flavors as desired. You can also add a little sriracha if you like spicy! Pour HALF the sauce over the salmon and let it marinate for 15-20 mins. Set the remaining half aside.
  • Cook the noodles according to the package and set aside.
  • In a skillet or saucepan (one big enough to fit the noodles): heat the remaining half of the sauce over a medium-high flame until it starts to bubble (about 3 minutes). Meanwhile, stir the cornstarch and water together in a cup or bowl. Once the sauce is bubbling, pour in the cornstarch slurry and turn the heat up. Stir constantly until the sauce thickens a bit (2-3 minutes). It doesn't have to be super thick, but shouldn't be watery. Turn of the heat. Add the noodles to the skillet and toss them in the sauce.
  • Cook the salmon: heat up olive oil or vegetable oil in a nonstick pan for 2-3 minutes. Add the salmon cubes (try to keep as much marinade out of the pan as possible) and let them cook for no more than 10 minutes over medium heat, rotating the pieces frequently. Salmon cooks fast and you don't want to overcook it! Set the salmon aside and let it cool.
  • Assemble: divide the noodles between three containers so they cover the bottom. Add veggies (including ones you may have quick-pickled) on top, leaving room for the salmon. Have fun with the presentation! Add the salmon to the bowls. Add mango and garnish with sesame seeds.
  • Sriracha mayo: Combine the mayonnaise, sriracha, lemon and salt in a measuring glass or bowl. Mix with a fork or whisk. Taste and adjust if needed!! Divide the sauce between small containers or just add it to one big container (the idea is to keep it on the side).