Salmon Poke Bowl

Fresh, sushi-grade salmon marinated in a savory soy-sesame sauce, served over seasoned sushi rice with crisp vegetables, creamy avocado, and a drizzle of spicy mayo. This Hawaiian-inspired bowl brings restaurant-quality Salmon poke bowl to your home kitchen with vibrant colors, bold flavors, and satisfying textures in every bite.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4

Course: Main Course

Cuisine: Hawaiian

Calories: 748

Ingredients Method Notes

Ingredients

For the Salmon Poke

450 g sushi-grade salmon cut into 2cm cubes
45 ml soy sauce
15 ml sesame oil
15 ml rice vinegar
10 g honey
5 g fresh ginger grated
2 cloves garlic minced
10 g sesame seeds
2 sprigs green onions sliced

For the Sushi Rice

300 g sushi rice uncooked
480 ml water
45 ml rice vinegar
15 g sugar
7 g salt

For the Spicy Mayo

80 g Japanese mayonnaise
15 g sriracha sauce
5 ml lime jucie

For the Bowl

150 g cucumber julienned into matchsticks
100 g radishes thinly sliced
150 g shelled edamame
1 item ripe avocado diced (about 150g)
100 g carrot shredded
2 sprigs green onions thinly sliced on diagonal
10 g sesame seeds
20 g nori strips

Method

Prepare the Sushi Rice

Rinse 300g sushi rice under cold water until water runs almost clear. Combine rinsed rice and 480ml water in a rice cooker or pot. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes. In a small bowl, mix 45ml rice vinegar, 15g sugar, and 7g salt until dissolved. Fluff cooked rice and gently fold in the vinegar mixture. Set aside to cool slightly.

Make the Salmon Marinade

In a medium bowl, whisk together 45ml soy sauce, 15ml sesame oil, 15ml rice vinegar, 10g honey, 5g grated ginger, and 2 minced garlic cloves until well combined.

Marinate the Salmon

Add 450g cubed sushi-grade salmon to the marinade and gently toss to coat evenly. Cover and refrigerate for exactly 15 minutes. Do not marinate longer as the acid will begin to cook the fish and change the texture.

Make the Spicy Mayo

Prepare the spicy mayo by whisking together 80g Japanese mayonnaise, 15g sriracha sauce, and 5ml lime juice in a small bowl until smooth and fully incorporated. Transfer to a squeeze bottle or small zip-top bag with the corner snipped for easy drizzling. Set aside in the refrigerator until ready to serve.

Prepare the Vegetables

While salmon marinates, julienne 150g cucumber into matchsticks, slice 100g radishes thinly, dice the avocado, and shred 100g carrot. Slice 2 green onions thinly on a diagonal.

Assemble the Bowls

Divide the warm seasoned rice among four bowls. Arrange marinated salmon, cucumber, radishes, 150g edamame, avocado, and carrot in separate sections on top of the rice. Sprinkle with 10g sesame seeds and sliced green onions. Drizzle with spicy mayo and garnish with 20g nori strips. Serve immediately.

Notes

- Always use sushi-grade or sashimi-grade salmon from a reputable fishmonger, as it will be served with minimal cooking from the marinade. If concerned about raw fish, you can lightly sear the outside of the salmon cubes in a hot pan for 30 seconds per side before marinating.

- The key to perfect poke is using very fresh, high-quality fish and not over-marinating. Fifteen minutes is ideal - longer marinating can make the salmon mushy as the acid begins to cook the proteins.

- This bowl is highly customizable. Try adding pickled ginger, wakame salad, mango cubes, or a soft-boiled egg. You can also substitute the salmon with ahi tuna, cooked shrimp, or for a vegetarian version, use marinated and baked tofu cubes.