Salmon Poke Bowl
A fresh, easy salmon poke bowl with a soy-sesame marinade, fluffy sushi rice, and crisp vegetables. Ready in about 30 minutes.
Ingredients
Bowl
- 1 cup sushi rice uncooked
- 1 lb sushi-grade salmon , skin removed and cubed
- 1 small avocado sliced
- ½ cup cucumber diced
- ½ cup shredded carrot
- 2 green onions thinly sliced
- 1 sheet nori torn into strips (optional)
- Sesame seeds for garnish
Marinade
- 3 tbsp soy sauce or tamari
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey or agave
- 1 tsp grated fresh ginger
- 1 tsp Sriracha optional
Optional toppings
- Pickled ginger edamame, jalapeño slices, furikake, thinly sliced radish
Instructions
- Rinse the sushi rice until the water runs clear. Cook according to package instructions (usually 1:1 rice to water). Fluff and set aside to cool slightly, seasoning with a pinch of salt or a splash of rice vinegar if desired.
- Whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, and Sriracha. Taste and adjust seasoning.
- Gently toss cubed salmon with about 2 tablespoons of the marinade. Refrigerate for 10 minutes to let flavors meld. Reserve remaining marinade to drizzle later.
- Slice avocado, dice cucumber, shred carrot, and chop green onions. Steam edamame if using.
- Divide rice between bowls. Top with marinated salmon, avocado, cucumber, carrot, and green onions. Drizzle reserved marinade over the top, sprinkle with sesame seeds and nori.
- Squeeze lime if desired and serve immediately to enjoy the contrast of textures and fresh flavors.
Notes
- For a safer raw option, freeze salmon for 48–72 hours before thawing and using.
- To make ahead, store rice and marinated salmon separately for up to 2 days.
- Swap rice for mixed greens for a low-carb version; warm rice and cool toppings create a pleasing contrast.
Nutrition
Calories: 520kcalCarbohydrates: 48gProtein: 30gFat: 22gSaturated Fat: 3.5gSodium: 780mgSugar: 6g
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