Salmon Poke Bowl
Fresh sushi-grade salmon marinated in a zesty soy-ginger sauce, served over sushi rice with crispy vegetables and creamy avocado. A quick, vibrant bowl that's restaurant-quality at home.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, minced
- 1 clove garlic clove, minced
- ½ tsp sriracha
- 14 oz sushi-grade salmon, cubed
- 2 cups sushi rice, cooked
- ½ medium cucumber, sliced
- 1 whole ripe avocado, sliced
- ½ cup edamame, shelled
- 2 sheet nori seaweed sheets, sliced
- 2 tbsp sesame seeds
- 2 tbsp green onion, sliced
Instructions
- 1
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, garlic, and sriracha.
- 2
Cut sushi-grade salmon into bite-sized cubes and place in a separate bowl.
- 3
Pour marinade over salmon and toss gently to coat. Refrigerate for 10 minutes.
- 4
Divide cooked sushi rice between two bowls.
- 5
Top each bowl with marinated salmon, cucumber slices, avocado, and edamame.
- 6
Garnish with sliced nori, sesame seeds, and green onion.
- 7
Serve immediately and enjoy.
Tools you’ll need
- small mixing bowl
- whisk
- sharp knife
- cutting board
- two serving bowls
- spoon
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