Description

This easy Salmon Poke Bowl Recipe combines tender sushi-grade salmon with crunchy vegetables, creamy avocado, and a tangy soy-based marinade for a fresh, vibrant, and nutritious meal. Perfect for a quick lunch or light dinner, it brings restaurant-quality flavors and textures to your home kitchen with minimal effort.

Ingredients

Scale

Main Ingredients

1 cup sushi-grade fresh salmon, cut into bite-sized cubes
1 cup sushi rice (short-grain white rice)
2 tablespoons soy sauce
1 teaspoon sesame oil
1 green onion, finely chopped
½ cucumber, sliced into thin half-moons
1 ripe avocado, cubed
2 tablespoons toasted sesame seeds
2 tablespoons rice vinegar

Optional Add-Ons

Seaweed salad
Edamame
Pickled ginger
Sriracha or chili flakes (for spicy kick)
Diced mango or pineapple (for tropical flair)

Instructions

Prepare the sushi rice: Rinse 1 cup of sushi rice under cold water until the water runs clear. Cook it according to package instructions or in a rice cooker. Once cooked, gently fold in 2 tablespoons of rice vinegar to give the rice a subtle tang while it cools.
Cube the salmon: Using sushi-grade salmon, cut the fillet into bite-sized cubes, ensuring even pieces for consistent texture and flavor in each bite.
Make the marinade: In a bowl, combine 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, and 1 finely chopped green onion. Mix well and pour over the salmon pieces, gently tossing to coat. Let it marinate for about 10-15 minutes in the fridge.
Prepare the vegetables: Slice half a cucumber into thin half-moons and cube one ripe avocado. Set aside for assembling your bowl.
Assemble the bowl: In serving bowls, spoon in the sushi rice as the base. Arrange the marinated salmon, cucumber slices, and avocado cubes on top. Sprinkle with toasted sesame seeds and additional green onions if desired.
Add optional toppings: Include extras like seaweed salad, pickled ginger, or edamame to boost flavor and texture diversity.

Notes

Choose fresh, high-quality sushi-grade salmon for optimal taste and safety.
Do not over-marinate the salmon; 10-15 minutes is sufficient to maintain freshness and texture.
Use slightly warm rice to help flavors meld without overpowering the cool fish.
Keep all ingredients chilled until assembly to ensure a refreshing bowl.
Toast sesame seeds at home to intensify their nutty aroma and flavor.
Consume leftovers within 24 hours; do not freeze the assembled poke bowl.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: No-cook / Marinating
Cuisine: Hawaiian / Japanese fusion

Nutrition

Serving Size: 1 bowl
Calories: 450 kcal
Sugar: 3 g
Sodium: 700 mg
Fat: 22 g
Saturated Fat: 3 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 7 g
Protein: 28 g
Cholesterol: 55 mg

Keywords: salmon poke bowl, salmon recipe, poke bowl, sushi-grade salmon, healthy meal, gluten free, quick meal, seafood bowl