Salmon And Avocado Poke Bowl (Print Version)
Fresh diced salmon and creamy avocado over seasoned rice with crisp vegetables and tangy sauce.
# What You'll 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 and 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 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 rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold seasoning into cooked rice using a paddle or spoon. Set aside to cool to room temperature.
03 - Whisk soy sauce, sesame oil, rice vinegar, honey, and sriracha in a medium bowl. Add diced salmon and toss gently to coat. Refrigerate for 10 minutes to marinate.
04 - Slice avocados, cucumbers, and radishes into thin rounds. Julienne carrot. Finely slice green onions. Have edamame ready.
05 - Divide seasoned rice evenly among four bowls. Arrange marinated salmon, avocado, cucumbers, edamame, carrot, radishes, and green onions on top of rice in sections.
06 - Drizzle remaining poke sauce over assembled bowls. Sprinkle sesame seeds over top. Add nori strips and pickled ginger if desired. Serve immediately.
# Expert Tips:
01 -
- Everything comes together in under 30 minutes but tastes like you spent hours crafting it
- The combination of textures, from creamy avocado to crisp cucumber, keeps every bite interesting
02 -
- Cold rice kills the texture, so let it cool slightly but still be warm when you assemble
- Over-marinating makes the salmon mushy, so stick to exactly 10 minutes
03 -
- Chill your bowls in the freezer for 10 minutes before serving to keep everything crisp
- Keep a small bowl of extra sauce at the table for people who love extra flavor