Salmon and Avocado Poke Bowl (Printable)
Vibrant bowl with fresh salmon, avocado, and crisp vegetables in savory sauces
# What You’ll 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 - 0.5 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 Steps:
01 - Combine all marinade ingredients in a bowl. Add cubed salmon and gently toss to coat. Cover and refrigerate for at least 10 minutes while preparing remaining components.
02 - Mix cooled cooked rice with rice vinegar, sugar, and salt in a separate bowl. Set aside until assembly.
03 - Slice avocado, cucumber, radish, carrot, and green onions. Cut seaweed sheets into strips if using. Keep vegetables chilled until serving.
04 - Divide seasoned rice evenly among four bowls. Arrange marinated salmon, avocado, cucumber, carrot, radishes, pickled ginger, edamame, and remaining toppings over the rice in sections.
05 - Drizzle with spicy mayo or sriracha if desired. Garnish with sesame seeds and sliced green onions. Serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- Its restaurant-quality stunning but comes together in under 20 minutes with almost zero actual cooking
- The combination of buttery salmon and creamy avocado is something I could happily eat every single day
- You get to play with your food arranging everything beautiful and colorful in each bowl
02 -
- Do not marinate the salmon for more than 30 minutes or the acid and salt will start to cook the fish and change its texture completely
- Cutting the salmon into uniform cubes ensures every bite marinades evenly and looks professional
- Keep everything very cold until serving time which is why sushi-grade quality matters so much
03 -
- Chill your bowls in the freezer for 15 minutes before serving which keeps everything cold longer
- Use a very sharp knife and clean cuts so the salmon looks pristine rather than shredded