Salmon Poke Bowl
A salmon poke bowl is a fresh, Hawaiian inspired bowl of cubed raw salmon marinated in a savory soy dressing and served over fluffy rice. Bright toppings like avocado, cucumber, and edamame add color, crunch, and creaminess in every bite. It is a clean, satisfying meal for two that feels like restaurant food made at home.
- ⏱ 15 min
- 📊 easy
- 🍽 For Two
Ingredients
- 300 g sushi-grade salmon
- 2 bowls cooked rice
- 1 avocado
- 1 cucumber
- 3 tbsp soy sauce
Instructions
- Rinse sushi rice until the water runs clear, then cook it and let it cool to just warm so it does not cook the fish when assembled.
- Whisk together soy sauce, sesame oil, rice vinegar, and a touch of honey to make the marinade base for the salmon.
- Cut chilled sushi grade salmon into even 2 cm cubes using a sharp knife and clean single strokes for tidy pieces.
- Gently fold the salmon cubes into the marinade and let them sit for about 10 minutes in the refrigerator to absorb flavor without curing.
- While the fish marinates, slice avocado and cucumber, and prepare toppings such as shelled edamame, shredded carrot, and sliced green onion.
- Divide the cooled rice between two bowls and arrange the marinated salmon and prepared toppings in neat sections over the top.
- Finish with a sprinkle of sesame seeds and a drizzle of spicy mayo or extra dressing, then serve immediately while the salmon is cold and fresh.
💡 Chef's tip
Use only sushi grade salmon kept very cold, and cut it with a sharp knife in clean single strokes so the cubes stay neat instead of tearing.
Using sushi-grade salmon and dicing it just before serving keeps the fish glossy and fresh; cut too early, it dries at the edges and dulls.
Nutrition (per serving)
- Calories: 480 kcal
- Protein: 30 g
- Carbs: 50 g
- Fat: 18 g
