Salmon and Avocado Poke Bowl (Printable)

Fresh sushi-grade salmon and creamy avocado atop seasoned rice with crisp vegetables and savory sauce.

# What You Need:

→ Seafood

01 - 14 oz sushi-grade fresh salmon, diced

→ Rice Base

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 - Nori strips and pickled ginger (optional)

→ Poke Sauce

15 - 3 tbsp soy sauce or tamari
16 - 1 tbsp toasted sesame oil
17 - 1 tbsp rice vinegar
18 - 1 tsp honey or maple syrup
19 - 1 tsp sriracha (optional)

# Steps:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes. Remove from heat and let stand, covered, for 10 additional minutes.
02 - Whisk together rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold the seasoning mixture into the cooked rice using a paddle or spatula. Set aside to cool slightly.
03 - Combine soy sauce, sesame oil, rice vinegar, honey, and sriracha in a medium bowl. Whisk until well blended. Add diced salmon and toss gently to coat. Refrigerate for 10 minutes to marinate.
04 - Slice avocados, cucumbers, and radishes into thin rounds. Julienne the carrot into matchstick strips. Finely slice green onions. Keep all components chilled until assembly.
05 - Divide seasoned rice evenly among four serving bowls. Arrange marinated salmon, avocado slices, cucumber, edamame, carrot, radishes, and green onions in sections over the rice.
06 - Drizzle remaining poke sauce over each bowl. Sprinkle with sesame seeds and add nori strips or pickled ginger if desired. Serve immediately while components are fresh and chilled.

# Expert Advice:

01 -
  • Its restaurant quality but comes together in under 30 minutes
  • The poke sauce is perfectly balanced between sweet, salty, and savory
  • You can customize the toppings based on what looks fresh at the market
02 -
  • Always buy salmon labeled sushi grade from a reputable source
  • The rice texture makes or breaks this dish, so do not skip the vinegar seasoning step
  • Leftovers are best eaten within 24 hours as the vegetables lose their crunch
03 -
  • Use a very sharp knife to cut the salmon into clean cubes
  • Let the sauce come to room temperature before mixing with cold fish
  • Prep all vegetables before cutting the avocado to prevent browning

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