Salmon and Avocado Poke Bowl (Printable)
Fresh salmon, creamy avocado, and crisp vegetables come together in this vibrant Hawaiian-inspired bowl ready in just 20 minutes.
# What You Need:
→ Fish
01 - 14 oz sushi-grade fresh salmon, skinless, cut into ½-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, 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 Make:
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 while preparing remaining components.
02 - Combine cooked sushi 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 avocado, thinly slice cucumber and radishes, julienne carrot, and finely slice green onions. Cut seaweed sheets into strips if using. Keep all prepared vegetables chilled until assembly.
04 - Divide seasoned rice evenly among four serving bowls, spreading it across the bottom to create an even base layer.
05 - Remove marinated salmon from refrigerator. Arrange salmon, avocado, cucumber, carrot, radishes, pickled ginger, edamame, and seaweed strips over the rice in sections for visual appeal.
06 - Drizzle with spicy mayo or sriracha if desired. Sprinkle sesame seeds and green onions over the top. Serve immediately with lime wedges on the side for squeezing.
# Expert Hints:
01 -
- It comes together in under 20 minutes but looks like something from a fancy restaurant
- The marinade transforms simple salmon into something extraordinary with ingredients you probably already have
02 -
- Cold hands and a very sharp knife make cubing salmon infinitely easier. I run my hands under cold water every few minutes.
- The rice must be completely cold before adding the toppings, or it will cook the salmon slightly and ruin that perfect raw texture.
03 -
- Pat your salmon dry with paper towels before cubing it. The marinade clings better to dry fish.
- Invest in a good sharp knife. It makes all the difference in getting clean, neat cubes that look professional.