Salmon And Avocado Poke Bowl (Printable Version)

Fresh salmon cubes marinated in sesame-soy glaze, served over seasoned rice with avocado, crisp vegetables, and tangy toppings.

# What You Need:

→ Fish

01 - 14 oz sushi-grade fresh salmon, skinless, cut into 0.6 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 - ½ 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

# How To Make It:

01 - Whisk together soy sauce, sesame oil, rice vinegar, honey or agave, grated ginger, and minced garlic in a medium bowl. Add cubed salmon and gently toss to coat thoroughly. Cover and refrigerate for at least 10 minutes while preparing remaining components.
02 - Combine cooled cooked rice with rice vinegar, sugar, and salt in a large bowl. Mix gently to distribute seasonings evenly without mashing the grains. Set aside at room temperature until ready to assemble.
03 - Dice avocado into uniform cubes. Thinly slice cucumber and radishes using a sharp knife or mandoline. Julienne carrot into matchstick strips. Finely slice green onions on a diagonal. Cut seaweed sheets into thin strips if using.
04 - Divide seasoned rice evenly among four serving bowls, spreading it across the bottom to create an even foundation for toppings.
05 - Remove salmon from marinade and drain excess liquid. Arrange marinated salmon, avocado, cucumber, carrot, radishes, pickled ginger, and edamame decoratively over the rice in sections or concentric circles.
06 - Drizzle with spicy mayo or sriracha if desired. Sprinkle sesame seeds and sliced green onions over the top. Serve immediately with lime wedges on the side for squeezing.

# Helpful Hints:

01 -
  • The contrast between cool salmon and warm seasoned rice creates this perfect bite every single time
  • You can prep everything in advance and assemble in under five minutes when hunger hits
  • The marinade works its magic while you chop vegetables so the flavors deepen naturally
  • Customizable toppings mean everyone at the table can build their ideal bowl
02 -
  • Keep your salmon ice cold until the moment you cube it for food safety and better texture
  • The rice needs to be cooled to room temperature before assembling or it will partially cook the salmon
  • Do not marinate the fish longer than 30 minutes or the acid starts changing the texture too much
  • Toast your sesame seeds in advance and store them in the pantry for last minute crunch on everything
03 -
  • Freeze your salmon for twenty minutes before cutting to get cleaner easier cubes
  • Double the marinade and use half as a finishing sauce drizzled over everything

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