Salmon Poke Bowl
A fresh salmon poke bowl with cubes of sesame-soy marinated salmon over sushi rice, topped with avocado, cucumber, edamame and scallions. Ready in 30 minutes.
By Tasty Nest Recipes Editorial TeamPublished
40 min total 2 bowlsIntermediate
Photo: photoskate · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Poke, Hawaiian for 'cut into pieces', is a dish of cubed raw fish dressed with soy sauce, sesame oil and scallions. Served over seasoned rice with crunchy, colourful toppings, it makes a fresh and satisfying lunch.
Because the salmon is eaten raw, buy it from a fishmonger you trust and tell them you plan to eat it raw; ask for fish that has been handled and, where appropriate, frozen to be safe for raw consumption.
Equipment you'll need
- Medium saucepan with a lid
- Sharp knife
- Mixing bowl
Tips for success
- Keep raw fish refrigerated at 40°F (4°C) or below and eat it the day it is bought.
- Raw or undercooked fish is not recommended for people who are pregnant, young children, older adults or anyone with a weakened immune system. For them, sear the salmon cubes until cooked through, or use cooked shrimp.
- Season the rice while it is warm so it absorbs the vinegar evenly.
Substitutions and variations
- Use sushi-grade tuna instead of salmon.
- Replace the fish with marinated firm tofu for a vegetarian bowl.
- Use brown rice or mixed greens instead of sushi rice.
Storage
To store: Poke is best eaten immediately and should not be stored. Cooked rice can be refrigerated within 2 hours of cooking for up to 3 days.
Recipe
Salmon Poke Bowl
A fresh salmon poke bowl with cubes of sesame-soy marinated salmon over sushi rice, topped with avocado, cucumber, edamame and scallions. Ready in 30 minutes.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Yield
- 2 bowls
- Level
- Intermediate
Ingredients
Tick off ingredients as you gather them.
Rice
Salmon
Toppings
Instructions
Step 1: Cook the rice
Bring the rice and water to a boil, cover, reduce the heat to low and cook for 15 minutes. Rest, covered, for 10 minutes. Stir together the vinegar, sugar and salt and fold into the warm rice.
Step 2: Cube the salmon
Keep the salmon cold until the last minute. Cut it into 3/4-inch (2 cm) cubes with a very sharp knife.
Step 3: Dress the salmon
Gently toss the salmon with the soy sauce, sesame oil, rice vinegar, scallion and sesame seeds. Refrigerate while you prepare the toppings, for no more than 30 minutes.
Step 4: Assemble
Divide the rice between two bowls and arrange the salmon, avocado, cucumber and edamame on top. Add pickled ginger, nori and sriracha mayo if you like. Serve immediately.
Cuisine: Hawaiian · Course: Lunch
Estimated nutrition per serving
- Calories
- 580
- Protein
- 33 g
- Fat
- 26 g
- Carbs
- 53 g
- Fibre
- 5 g
- Sugars
- 3 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/poke-bowl
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