Salmon Poke Bowl
This salmon poke bowl is a fresh, balanced meal made with sushi-grade salmon, fluffy rice, crisp vegetables, and a simple poke sauce.
Ingredients
- 8 ounces sushi-grade salmon, sliced
- ½ cup poke sauce
- 2 cups sushi rice, cooked
- 1 cup edamame
- 1 cup cucumber, diced
- 1 cup red cabbage, shredded
- 1 cup carrots, matchsticks
- 1 avocado, sliced
- 2 radishes, thinly sliced
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- In a medium bowl, combine the cubed salmon and poke sauce. Stir gently to coat, then refrigerate for 15–20 minutes to marinate.
- Divide the cooked sushi rice evenly between two bowls.
- Arrange the edamame, cucumber, red cabbage, carrots, avocado, radishes, and green onions over the rice in sections.
- Spoon the marinated salmon on top of each bowl.
- Sprinkle with sesame seeds before serving. Drizzle extra poke sauce or spicy mayo over the top for added flavor.
Nutrition
Notes
- Use sushi-grade salmon only: This ensures the salmon is safe to eat raw and has the best texture for a poke bowl.
- Keep everything cold: Chill the salmon, sauce, and vegetables until assembly to maintain freshness and food safety.
- Marinate briefly: Let the salmon sit in the poke sauce for 15–20 minutes max to enhance flavor without overpowering the fish.
- Slice salmon cleanly: Use a sharp knife and cut against the grain for tender, even pieces.
- Prep rice ahead: Sushi rice can be cooked in advance and cooled slightly before assembling the bowls.
- Assemble just before serving: This keeps the vegetables crisp and prevents the rice from becoming soggy.
- Serving suggestions: Pair with Asian Cucumber Noodle Salad or Veggie Spring Rolls for light lunches or simple weeknight dinners.
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