Salmon and Avocado Poke Bowl (Printable)

Tender salmon and creamy avocado with crisp vegetables over seasoned rice, finished with a savory sesame-soy dressing.

# 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)

# How-To 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 all vegetables and prepare toppings while salmon marinates.
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 Advice:

01 -
  • The combination of warm seasoned rice and cool, marinated salmon creates that perfect restaurant-style texture
  • You can prep everything ahead and assemble in minutes for an impressive weeknight dinner
  • The poke sauce doubles as a dressing for the whole bowl, so every bite is flavorful
02 -
  • Warm rice is the secret to this bowl. It creates a beautiful temperature contrast with the cold fish.
  • Don't marinate the salmon longer than 10 minutes or the texture will start to become mushy.
  • Keep your vegetables cold and crisp until the moment you assemble the bowls.
03 -
  • Put your mixing bowls in the freezer for 10 minutes before marinating the fish to keep everything extra cold.
  • Slice your avocados last and toss them with a little rice vinegar to prevent browning.
  • Toast your sesame seeds in a dry pan for 2 minutes before sprinkling them on top.

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