Salmon Poke Bowl with Rainbow Toppings
Sushi-grade salmon over sushi rice with fresh fruit, veggies, edamame, and a punchy ginger-soy glaze. All toppings go raw—no cooking the fish.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
freshhealthylightcalifornianjapanesegluten-freefishtender
Ingredients
- 2 cups sushi rice, cooked and cooled
- 8 oz sushi-grade salmon, cubed
- 3 tbsp soy sauce
- 1 tbsp fresh ginger, minced
- ½ cup mango, cubed
- 1 whole avocado, sliced
- ¾ cup edamame, shelled
- ½ cup seaweed salad
- 1 cup shredded carrots, sweet corn, sliced strawberries (mixed)
Instructions
- 1
Divide cooled sushi rice between two bowls, pressing gently to pack.
- 2
Stir together soy sauce and minced ginger in a small bowl until blended.
- 3
Toss salmon cubes with ginger-soy glaze until coated evenly.
- 4
Arrange salmon, mango, avocado, edamame, seaweed salad, and the veggie-fruit mix on top of rice in neat sections.
- 5
Drizzle any remaining glaze over the bowl and serve immediately.
Tools you’ll need
- two bowls
- small mixing bowl
- spoon
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