Salmon and Avocado Poke Bowl (Printable Version)
Tender salmon and creamy avocado with crisp vegetables over seasoned rice, topped with savory sauce.
# What You'll Need:
→ Seafood
01 - 14 oz sushi-grade fresh salmon, diced
→ Rice
02 - 2 cups sushi rice
03 - 2 1/2 cups water
04 - 2 tbsp rice vinegar
05 - 1 tbsp sugar
06 - 1/2 tsp salt
→ Vegetables & Toppings
07 - 2 ripe avocados, sliced
08 - 1 cup cucumbers, thinly sliced
09 - 1 cup edamame, cooked and shelled
10 - 1 small carrot, julienned
11 - 2 radishes, thinly sliced
12 - 2 green onions, finely sliced
13 - 2 tbsp sesame seeds
14 - Optional: nori strips, pickled ginger
→ Poke Sauce
15 - 3 tbsp soy sauce (or tamari for gluten-free)
16 - 1 tbsp toasted sesame oil
17 - 1 tbsp rice vinegar
18 - 1 tsp honey or maple syrup
19 - 1 tsp sriracha (optional, for heat)
# Preparation Steps:
01 - Rinse the sushi rice under cold water until water runs clear. Add rice and water to a pot; bring to a boil, then reduce heat, cover, and simmer for 10 minutes. Remove from heat and let sit, covered, for another 10 minutes.
02 - In a small bowl, mix rice vinegar, sugar, and salt. Gently fold into the cooked rice, then set aside to cool slightly.
03 - In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and sriracha. Add diced salmon and toss to coat. Marinate for 10 minutes in the refrigerator.
04 - Slice cucumbers, julienne the carrot, thinly slice radishes, slice avocados, and finely chop green onions. Ensure edamame is cooked and shelled.
05 - Divide rice among four bowls. Top with marinated salmon, avocado, cucumbers, edamame, carrot, radishes, and green onions.
06 - Drizzle extra poke sauce over the bowls and sprinkle with sesame seeds and optional toppings. Serve immediately.
# Expert Tips:
01 -
- The combination of tender marinated salmon and cool creamy avocado is something special
- You can prep everything ahead and assemble these bowls in minutes for an effortless dinner
- Each bite delivers that perfect contrast of warm seasoned rice and fresh crisp vegetables
02 -
- Keep your salmon very cold while marinating and serving for the best texture and food safety
- The sauce will intensify in flavor as it sits, so start with less soy sauce if you are sensitive to salt
- Room temperature rice works better than hot rice because it does not wilt the fresh vegetables
03 -
- Ask your fish counter to show you the sushi-grade label so you know you are buying the right quality
- Dry your salmon cubes with paper towels before marinating so the sauce actually clings to the fish