Salmon And Avocado Poke Bowl (Print Version)
Fresh salmon and creamy avocado with crisp vegetables in a savory sesame-soy marinade over seasoned rice
# What You'll Need:
→ Fish
01 - 14 oz sushi-grade fresh salmon, skinless, cut into 0.6 inch cubes
→ Marinade
02 - 3 tbsp soy sauce (use tamari for gluten-free)
03 - 2 tsp sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tsp honey or agave syrup
06 - 1 tsp freshly grated ginger
07 - 1 garlic clove, finely minced
→ Rice/Base
08 - 2 cups cooked sushi rice (or short grain rice), cooled
09 - 1 tbsp rice vinegar
10 - 1 tsp sugar
11 - ½ tsp salt
→ Toppings
12 - 1 large ripe avocado, diced
13 - 1 small cucumber, thinly sliced
14 - 1 medium carrot, julienned
15 - 4 radishes, thinly sliced
16 - 2 tbsp pickled ginger
17 - 2 tbsp edamame beans, cooked and shelled
18 - 1 tbsp sesame seeds (black or white)
19 - 2 green onions, finely sliced
20 - Seaweed sheets, cut into strips (optional)
→ Serving
21 - Sriracha or spicy mayo, for drizzling (optional)
22 - Lime wedges
# How-To Steps:
01 - Whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, and minced garlic in a mixing bowl. Add cubed salmon and gently toss to coat evenly. Cover and refrigerate for at least 10 minutes to allow flavors to meld.
02 - Combine cooled cooked rice with rice vinegar, sugar, and salt in a separate bowl. Mix thoroughly until seasoning is evenly distributed. Set aside at room temperature.
03 - Dice the avocado, thinly slice cucumber and radishes, julienne the carrot, and slice green onions. Arrange pickled ginger, edamame, and sesame seeds in separate prep bowls for easy assembly.
04 - Divide the seasoned rice evenly among four shallow bowls, spreading it to create an even base layer.
05 - Remove salmon from marinade and place over rice. Arrange avocado, cucumber, carrot, radishes, pickled ginger, edamame, and seaweed strips in sections around the bowl for visual appeal.
06 - Drizzle with spicy mayo or sriracha if desired. Sprinkle sesame seeds and sliced green onions over the top. Serve immediately with lime wedges on the side for squeezing.
# Expert Tips:
01 -
- Its surprisingly simple to pull together on busy weeknights yet feels like restaurant-quality takeout
- The combination of textures—creamy avocado, crisp vegetables, tender fish—makes every bite exciting
- You can customize toppings based on whatever looks fresh at the market
02 -
- Always buy fish labeled 'sushi-grade' or 'sashimi-grade' from a reputable source
- Marinating the salmon longer than 30 minutes can make the texture mushy—the acid starts to 'cook' the fish
- Room-temperature rice absorbs flavors better than cold rice and feels more pleasant to eat
03 -
- Cut your salmon into uniformly sized cubes so each piece marinades evenly and looks beautiful in the bowl
- Toast your sesame seeds in a dry pan for 2 minutes before garnishing—this tiny step makes an enormous difference in flavor