Salmon and Avocado Poke Bowl (Printable Version)

Fresh salmon cubes marinated in soy-sesame sauce served over seasoned rice with crisp vegetables and creamy avocado.

# 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 - 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

# Directions:

01 - In a bowl, combine all marinade ingredients. Add the cubed salmon and gently toss to coat. Cover and refrigerate while you prepare the rest (at least 10 minutes).
02 - In a separate bowl, mix cooked rice with rice vinegar, sugar, and salt. Set aside.
03 - Slice avocado, cucumber, radish, carrot, green onions, and cut seaweed if using.
04 - Divide seasoned rice evenly among four serving bowls.
05 - Arrange marinated salmon, avocado, cucumber, carrot, radishes, pickled ginger, edamame, and any other toppings over the rice in each bowl.
06 - Drizzle with spicy mayo or sriracha if desired. Garnish with sesame seeds and green onions.
07 - Serve immediately with lime wedges on the side.

# Expert Tips:

01 -
  • Its a restaurant-quality meal that requires zero cooking
  • Perfect for meal prep and stays fresh for days
  • Endlessly customizable based on what you have in the fridge
02 -
  • Never use frozen salmon that has been previously frozen and thawed at the store. Buy fresh sushi-grade fish and cut it the same day.
  • The rice must be completely cold before building or it will warm up your fish and change the texture.
  • Dont let the salmon marinate longer than 30 minutes or the acid will start to cook the fish.
03 -
  • Ask your fishmonger to cut the salmon into cubes for you to save time
  • Toasted sesame seeds make a huge difference so take the extra two minutes
  • The best spicy mayo is just mayo mixed with sriracha to your taste

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