Salmon and Avocado Poke Bowl (Print Version)
Fresh marinated salmon, creamy avocado, crisp vegetables and sesame-ginger flavors over seasoned sushi rice.
# What You Need:
→ Fish
01 - 14 ounces sushi-grade fresh salmon, skinless, cut into 1/2-inch cubes
→ Marinade
02 - 3 tablespoons soy sauce (or tamari for gluten-free)
03 - 2 teaspoons sesame oil
04 - 1 tablespoon rice vinegar
05 - 1 teaspoon honey or agave syrup
06 - 1 teaspoon freshly grated ginger
07 - 1 garlic clove, finely minced
→ Rice/Base
08 - 2 cups cooked sushi rice or short-grain rice, cooled
09 - 1 tablespoon rice vinegar
10 - 1 teaspoon sugar
11 - 1/2 teaspoon salt
→ Toppings
12 - 1 large ripe avocado, diced
13 - 1 small cucumber, thinly sliced
14 - 1 medium carrot, julienned
15 - 4 radishes, thinly sliced
16 - 2 tablespoons pickled ginger
17 - 2 tablespoons shelled, cooked edamame beans
18 - 1 tablespoon sesame seeds (black or white)
19 - 2 green onions, finely sliced
20 - Seaweed sheets, cut into strips (optional)
→ Serving
21 - Sriracha or spicy mayo, for drizzling (optional)
22 - Lime wedges
# How to Make It:
01 - In a mixing bowl, combine soy sauce, sesame oil, rice vinegar, honey or agave, grated ginger, and minced garlic. Add the cubed salmon, gently mixing to ensure coating on all sides. Cover and refrigerate for at least 10 minutes.
02 - In a separate bowl, mix the cooked rice with rice vinegar, sugar, and salt until the grains are evenly seasoned. Reserve until ready to assemble.
03 - Dice the avocado, thinly slice cucumber and radishes, julienne the carrot, and slice green onions. Cut seaweed into strips if desired.
04 - Spoon the seasoned rice evenly into four serving bowls.
05 - Arrange the marinated salmon, avocado, cucumber, carrot, radishes, pickled ginger, edamame, and any additional toppings over the rice base.
06 - Drizzle with sriracha or spicy mayo if desired. Sprinkle with sesame seeds and garnish with sliced green onions.
07 - Serve immediately, accompanied by lime wedges on the side.
# Expert Hints:
01 -
- The marinade soaks right into the salmon, giving every bite a burst of fresh umami that feels like a chef's secret.
- It's customizable enough that you can use up whatever colorful veggies you find in your fridge.
02 -
- I once let the salmon marinate too long—twenty minutes is ideal, any more and the texture goes mushy.
- Don&apost skip seasoning the sushi rice after cooking—otherwise it just tastes flat underneath all those toppings.
03 -
- Always pat the salmon very dry before marinating—extra moisture waters down the marinade flavor.
- Cutting the toppings thin enough ensures every bite really mixes all the flavors and textures together.