Salmon And Avocado Poke Bowl (Printable)
Sushi-grade salmon and creamy avocado over seasoned rice with crisp vegetables and sesame-soy marinade.
# What You’ll Need:
→ Fish
01 - 14 oz sushi-grade fresh salmon, skinless, cut into 1/2-inch cubes
→ Marinade
02 - 3 tbsp soy sauce (or 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 - 1/2 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
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 It:
01 - In a mixing bowl, combine soy sauce, sesame oil, rice vinegar, honey or agave syrup, freshly grated ginger, and minced garlic. Add the cubed salmon and toss gently to coat each piece evenly. Cover and refrigerate to marinate for at least 10 minutes while you prepare the toppings.
02 - In a separate bowl, blend cooled cooked sushi rice with rice vinegar, sugar, and salt until well incorporated. Set aside.
03 - Slice avocado, cucumber, radishes, and carrot; finely slice the green onions; cut seaweed sheets into strips if using. Set all toppings and garnishes within reach.
04 - Divide the seasoned sushi rice evenly between four serving bowls as the base.
05 - Distribute marinated salmon, avocado, cucumber, carrot, radishes, pickled ginger, edamame, and seaweed strips over the rice. Garnish with sesame seeds and green onions.
06 - Drizzle with sriracha or spicy mayo if desired. Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- This poke bowl secretly feels fancy, though it comes together faster than a trip for takeout.
- It lets you customize every topping, so every bowl can play up what you crave most.
02 -
- Using warm rice once led to a very sad, wilted poke—be patient and cool it completely.
- Letting the salmon marinate at least 10 minutes really makes a difference in flavor and texture.
03 -
- Freeze your knife blade for a few minutes before cubing the salmon—it’ll slice cleaner and keep the fish cool.
- A pinch of flaky sea salt over the final bowl makes the flavors sing even louder.