Salmon and Avocado Poke Bowl (Printable)

Fresh salmon, creamy avocado, and colorful vegetables over seasoned rice with savory sauce.

# Ingredient List:

→ 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 - Nori strips, pickled ginger (optional)

→ 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 Make:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a pot; bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes. Remove from heat and let stand covered for 10 minutes.
02 - Whisk together rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold seasoning mixture into cooked rice. Set aside to cool to room temperature.
03 - Combine soy sauce, sesame oil, rice vinegar, honey, and sriracha in a medium bowl. Add diced salmon and toss to coat evenly. Refrigerate for 10 minutes to marinate.
04 - Slice avocados, cucumbers, radishes, and green onions. Julienne carrot. Have edamame ready for assembly.
05 - Divide seasoned rice among four serving bowls. Arrange marinated salmon, avocado slices, cucumbers, edamame, carrot, radishes, and green onions on top of rice in sections.
06 - Drizzle remaining poke sauce over bowls. Sprinkle sesame seeds evenly on top. Add nori strips and pickled ginger if desired. Serve immediately while rice is warm and salmon is cold.

# Expert Tips:

01 -
  • Its restaurant quality but comes together in under 30 minutes
  • The combination of textures and flavors makes every bite exciting
  • You can customize the toppings based on what you have in the fridge
02 -
  • Warm rice absorbs seasoning better than cold rice, so time your cooking accordingly
  • The salmon should never sit in the sauce for more than 15 minutes or it starts to break down
  • Keep your prep bowls and cutting board scrupulously clean when working with raw fish
03 -
  • Chill your bowls in the freezer for 10 minutes before serving for a restaurant style presentation
  • Cut your salmon against the grain into uniform cubes for the best texture

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