Salmon and Avocado Poke Bowl (Printable View)
Fresh salmon and creamy avocado served over seasoned rice with crisp vegetables and tangy sauces for a nutritious, colorful meal.
# 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 (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 - 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 (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
# Cooking Steps:
01 - In a bowl, combine soy sauce, sesame oil, rice vinegar, honey, grated ginger, and minced garlic. Add cubed salmon and gently toss to coat. Cover and refrigerate while preparing remaining components (minimum 10 minutes).
02 - In a separate bowl, mix cooled cooked rice with rice vinegar, sugar, and salt. Stir until well combined and set aside.
03 - Dice avocado, thinly slice cucumber and radishes, julienne carrot, slice green onions, and cut seaweed sheets into strips if using.
04 - Divide seasoned rice evenly among four serving bowls, spreading it across the bottom.
05 - Distribute marinated salmon, avocado, cucumber, carrot, radishes, pickled ginger, edamame, and seaweed strips over the rice in each bowl.
06 - Drizzle with spicy mayo or sriracha if desired. Sprinkle sesame seeds and green onions over each bowl.
07 - Serve immediately with lime wedges on the side for squeezing.
# Expert Tips:
01 -
- You get restaurant-quality results without the restaurant markup or reservation
- Its endlessly customizable—swap the fish, change the veggies, make it yours
- The whole thing comes together in 20 minutes but looks like you spent hours
02 -
- Sushi-grade means it's been flash-frozen to kill parasites, so don't skip this step
- Cold rice is actually better here—warm rice makes the avocado mushy and sad
- The salmon shouldn't marinate longer than 30 minutes or it'll start to break down
03 -
- Keep your bowl components chilled until the last second for the best texture contrast
- If you're meal prepping, store the salmon and rice separately and assemble right before eating