Apricot Ginger Teriyaki Glazed Salmon Poke Bowl with Crispy Lotus Chips

Apricot Ginger Teriyaki Glazed Salmon Poke Bowl with Crispy Lotus Chips

A bright, balanced bowl that pairs lightly glazed salmon with crunchy lotus chips, pickled cucumber, sesame-scallion rice, and a creamy avocado-sesame drizzle. The Coo Moo Apricot Ginger Teriyaki Glaze adds sweet-savory depth and a fresh ginger lift that ties the bowl together. Serve for a colorful weeknight dinner or an impressive lunch.

Ingredients

• 12 ounces sashimi-grade salmon, skin removed and cut into 1/2-inch cubes
• 3 tablespoons Coo Moo Apricot Ginger Teriyaki Glaze
• 1 teaspoon sesame oil
• 1 tablespoon low-sodium soy sauce or tamari
• 2 cups cooked short-grain rice, warm
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 2 scallions, thinly sliced (white and green separated)
• 1/2 English cucumber, thinly sliced into half-moons
• 2 tablespoons rice vinegar (for quick pickle)
• 1 teaspoon sugar (for quick pickle)
• 1 small ripe avocado, sliced
• 1 teaspoon toasted sesame seeds
• 1 cup lotus root chips or store-bought lotus chips (or thin potato chips if unavailable)
• 2 tablespoons plain Greek yogurt or vegan yogurt
• 1 teaspoon mayonnaise (optional, for richness)
• 1 teaspoon toasted sesame oil (for drizzle)
• 1 small clove garlic, grated
• Juice of 1/2 lime
• Flaky sea salt and freshly ground black pepper, to taste

Instructions

1. Marinate the salmon: In a small bowl combine 3 tablespoons Coo Moo Apricot Ginger Teriyaki Glaze, sesame oil, and soy sauce. Add cubed salmon and gently toss to coat. Refrigerate while you prepare the other components, about 10 to 20 minutes. The glaze will lightly flavor the fish without cooking it.
2. Prepare quick-pickled cucumber: In a small bowl stir together 2 tablespoons rice vinegar and 1 teaspoon sugar until dissolved. Add cucumber slices and let sit 10 minutes, then drain and set aside.
3. Season the rice: While rice is warm, gently fold in 1 tablespoon rice vinegar, 1 teaspoon sugar, and the white parts of the scallions. Taste and adjust salt if needed. Keep warm.
4. Make avocado-sesame drizzle: In a small bowl mash half the avocado with Greek yogurt, mayonnaise if using, grated garlic, lime juice, toasted sesame oil, and a pinch of salt. Thin with a teaspoon or two of water if needed so it is pourable but still creamy.
5. Gently glaze the salmon: Heat a small nonstick skillet over medium-high heat. Add a drop of neutral oil and sear the marinated salmon cubes for 30 to 60 seconds per side—just enough to take the chill off and give a touch of color while keeping the center raw and tender, or skip searing if you prefer fully raw sashimi texture. Remove from heat and immediately spoon any reserved glaze from the bowl over the warm cubes so it becomes glossy.
6. Assemble the bowls: Divide warm rice between two bowls. Arrange glazed salmon cubes on one side, pickled cucumber on another, the remaining avocado slices next to them, and lotus chips tucked in for height and crunch. Sprinkle the green parts of the scallions and toasted sesame seeds over the salmon and rice.
7. Finish and serve: Drizzle avocado-sesame sauce across the bowl and add an extra dot or two of Coo Moo Apricot Ginger Teriyaki Glaze for brightness if desired. Add flaky sea salt and a crack of black pepper. Serve immediately so the lotus chips stay crisp.

Notes and creative uses for the glaze

• Use the Apricot Ginger Teriyaki Glaze as a finishing brush during the quick sear to create a shiny, flavorful coating on the salmon.
• For a vegetarian version, replace salmon with seared marinated tofu cubes or grilled king oyster mushroom slices and follow the same glaze technique.
• Leftover glaze can be thinned with a splash of rice vinegar and used as a bright salad dressing or mixed into mayonnaise for a dipping sauce for the lotus chips.
• Make this bowl ahead by packing components separately: rice and avocado-sesame drizzle in one container, glazed salmon and cucumbers in another; assemble just before eating.

Enjoy a bowl that balances sweet, savory, tangy, creamy, and crunchy textures with the unmistakable ginger lift from Coo Moo Apricot Ginger Teriyaki Glaze.