The Vibrant Salmon Poke Bowl is everything you crave in a fresh, satisfying meal—colorful, nourishing, and absolutely delicious. With cubes of buttery sushi-grade salmon, crisp cucumber, creamy avocado, and tender edamame, every bite offers a burst of flavor and texture. The tangy soy-sesame marinade ties it all together, making this bowl both refreshing and comforting.
Poke (pronounced poh-kay) originated in Hawaii, where fishermen seasoned fresh cuts of raw fish with sea salt, seaweed, and roasted kukui nut. Over time, the dish evolved and spread globally, becoming a favorite for those who love fresh, customizable meals. Today, poke bowls are enjoyed everywhere as a healthier, modern alternative to fast food.
What makes this bowl so special is its flexibility—you can swap toppings, adjust flavors, and create your own masterpiece. Whether you’re preparing a quick weeknight dinner, a light weekend lunch, or an elegant meal for guests, this recipe delivers on flavor and presentation.
Recipe Yield: 4 servings
INGREDIENTS
3 cups cooked sushi rice, cooled
1 lb sushi-grade salmon, cut into ½-inch cubes
1 avocado, diced
1 small cucumber, thinly sliced
1 medium carrot, julienned
1 cup shelled edamame, cooked
2 green onions, thinly sliced
3 tbsp low-sodium soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
2 tsp honey
1 tsp grated fresh ginger
1 garlic clove, minced
2 tbsp toasted sesame seeds
1 sheet nori, cut into thin strips
Optional garnish: sliced jalapeños, microgreens
INSTRUCTIONS
1. Prepare the rice:
Cook sushi rice according to package instructions. Fluff gently, cool slightly, and divide among four serving bowls.
2. Marinate the salmon:
In a medium bowl, whisk soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic. Add salmon cubes, toss gently, and marinate for 10–15 minutes in the refrigerator.
3. Assemble the bowls:
Top each rice bowl with marinated salmon, cucumber slices, carrot, edamame, and avocado.
4. Garnish and serve:
Sprinkle with green onions, sesame seeds, and nori strips. Add optional jalapeños or microgreens. Serve immediately while fresh.
Helpful Tips to Perfect This Recipe
- Use Sushi-Grade Salmon: Always choose fresh, sushi-grade salmon from a trusted fishmonger for food safety and the best taste.
- Balance the Flavors: The soy-sesame marinade is savory with a hint of sweetness. Taste and adjust by adding more vinegar for tang or honey for sweetness.
- Keep It Fresh: Assemble the poke bowls just before serving to keep the vegetables crisp, avocado vibrant, and salmon at peak flavor.
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