Salmon poke bowl

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5 from 2 votes

This salmon poke bowl is so easy to make, packed with flavor and color, and healthy too.

Prep Time10

Cook Time10

Total Time20

Course: Lunch or main

Cuisine: American

Servings:

Calories: 450kcal

Author: Caroline

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Ingredients

½ cup medium grain rice (becomes 1 cup cooked) see notes
8 oz salmon (sushi grade)
2 green onions spring onions
1 tablespoon soy sauce ideally shoyu or other Japanese soy, or slightly more
1 teaspoon sesame oil
⅛ teaspoon Hawaiian pink salt (Himalayan salt works well as an alternative)
1 teaspoon toasted sesame seeds
½ avocado or more, to taste and depending on size
1 Persian cucumber or approximately ⅓ English cucumber
1 teaspoon toasted sesame seeds or furikake to garnish, or more/less to taste

Instructions

Rinse the rice well then set the rice to cook according to packet instructions. Set aside once cooked.
Meanwhile, trim any skin and brown flesh from the salmon and cut into a relatively small dice. Thinly slice the green onion.
Place the salmon in a small bowl and add the sliced green onion, soy sauce, sesame oil, salt and sesame seeds. Gently mix together so combined, without breaking up the salmon. Chill until needed.
Peel and dice the avocado and dice the cucumber.
Put together the 2 poke bowls by putting half of the rice in each bowl, then topping with half of the salmon mixture with avocado and cucumber to the side. Hold back any excess marinade, or drizzle over if you prefer.
Sprinkle sesame seeds/furikake over the top and serve. Can also garnish with tobiko (fish roe) and/or a drizzle of kewpie mayo.

Video

Notes

I suggest calrose rice, a medium grain rice which is one of the more popular choices for this. Alternatively, use sushi rice or other medium grain rice (though not starchy ones like arborio).

If you have access to ogo/limu seaweed, then rehydrate a little and add it in with the salmon marinade.

Nutrition

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