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Salmon poke bowl with marinated salmon cubes, avocado, cucumber, cabbage and radish, made with this salmon poke bowl recipe
Chef Emma

Salmon Poke Bowls

Cubes of sushi-grade salmon marinated in soy sauce, sesame oil, ginger and garlic, served over seasoned sushi rice with avocado, cucumber, edamame and spicy mayo.
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Prep Time 20 minutes
Cook Time 15 minutes
Rice resting 10 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Hawaiian, Japanese
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 1 lb sushi-grade salmon 450 g, skinless, 3/4-inch cubes
  • 3 tbsp soy sauce or tamari
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 1 tsp grated ginger plus 1 small garlic clove, grated
  • 2 green onions sliced, plus 1 tsp sesame seeds
Rice
  • 1 1/2 cups sushi rice 300 g, rinsed
  • 1 3/4 cups water 420 ml
  • 2 tbsp rice vinegar plus 1 tbsp sugar and 1/2 tsp salt
Bowls
  • 1 avocado sliced
  • 1 small cucumber sliced
  • 1 cup shelled edamame 150 g, thawed
  • 1 cup shredded red cabbage or carrots
  • 1/4 cup mayonnaise plus 1 to 2 tbsp sriracha and 1 tsp lime juice, for spicy mayo

Equipment

  • Saucepan with lid
  • Sharp knife and clean cutting board

Method
 

  1. Rinse the rice, then simmer it covered with the water for 15 minutes; rest 10 minutes and fold in the vinegar, sugar and salt.
  2. Whisk the soy sauce, sesame oil, rice vinegar, honey, ginger and garlic.
  3. Toss the salmon with the marinade, green onions and sesame seeds; refrigerate 10 to 30 minutes.
  4. Slice the vegetables and stir together the spicy mayo.
  5. Divide the rice among bowls, top with the salmon and vegetables, drizzle with spicy mayo and serve immediately.

Notes

Use salmon sold for raw eating. The FDA advises pregnant people, young children, older adults and people with weakened immune systems to avoid raw fish: sear the salmon to 145°F instead. Calories are an estimate per bowl, without spicy mayo, from USDA FoodData Central values.