× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Potato Poke Bowl with Salmon

Crispy roasted red potatoes and miso mayonnaise with various Japanese garnishes; edamame, nori, avocado, cucumber, and soy marinated salmon.

Share this

Print Recipe
Potato Type: Reds
Cuisine: Asian
Prep Method: Roasted

Dish

Main Dish

Prep Time

25 Mins

Cook Time

20 Mins

Serving

Serves 6

Description

Crispy roasted red potatoes and miso mayonnaise with various Japanese garnishes; edamame, nori, avocado, cucumber, and soy marinated salmon.

Ingredients

+

Crispy Roasted Red Potatoes

  • 2.2 pounds (1kg) Red Potatoes, diced ½ inch
  • 2 tablespoons (30ml) Vegetable Oil
  • 2 teaspoons (6g) Sea Salt
  • 2 tablespoons (18g) Furikake Seasoning
  • 2 teaspoons (10ml) Roasted Sesame Oil
+

Miso Mayo

  • ¾ cup (180ml) Japanese Mayonnaise (Regular Mayonnaise can be subbed)
  • 2 tablespoons (14g) White or Yellow Miso
+

Shoyu Marinated Salmon Belly

  • 1-1/2 pounds (680g) Fresh Salmon Belly, skin removed and diced ½ inch cubes
  • 3 tablespoons (45ml) Double Fermented Soy Sauce* (see note)
  • 1 tablespoon (8g) Black Sesame Seeds
  • 1 tablespoon (8g) Toasted White Sesame Seeds
  • ¼ cup (33g) Green Onions, chopped
+

Garnishes/Toppings

  • 1-1/2 cups (225g) Frozen Shelled Edamame, thawed
  • 2 each (180g) Avocados, sliced
  • 2 cups (280g) English Cucumbers, thinly sliced
  • ½ cup (14g) Nori, cut into thin strips

Preparation

  1. Preheat an oven to 425 F (218 C).
  2. In a large bowl combine the potatoes, vegetable oil and salt. Toss to combine and spread evenly on a nonstick baking sheet. Roast the potatoes in the oven for 20-25 minutes or until they are golden and crispy. Turn the potatoes over halfway through the cooking process to ensure they cook evenly. As soon as they come out of the oven season them with the furikake seasoning and drizzle with the sesame oil.
  3. While the potatoes are roasted prepare the miso mayo and salmon. To make the miso mayo simply combine the mayonnaise with the miso and stir to combine. Set aside until ready to use.
  4. To prepare the salmon gently combine the salmon, double fermented soy sesame seeds and green onions. If you cannot find double fermented soy, a secondary option can work by simmering regular soy in a saucepan until it is reduced by 33%. Allow the soy to cool completely before using. It’s not exactly the same but the flavor will be more concentrated.
  5. To plate up the dish, begin by placing the crispy potatoes in the bottom a bowl. Drizzle the miso mayo over the top of the potatoes and simply garnish the top with the toppings: Marinated Salmon, Edamame, Cucumber, Avocado slices, and Nori. Serve while the salmon is cold and the potatoes are hot for best results.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

590

Fat

34g

Sodium

1390mg

Cholesterol

70g

Vitamin C

27.9mg

Carbohydrates

40g

Fiber

12g

Protein

35g

Potassium

1581mg

Sugar

4g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up