Salmon and Avocado Poke Bowl (Printable version)

Tender salmon and creamy avocado over seasoned rice with crisp vegetables and 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 - 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 Make It:

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 cucumbers, julienne carrot, thinly slice radishes, slice avocados, and finely chop green onions. Have edamame ready.
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 Suggestions:

01 -
  • It comes together in under 30 minutes but tastes like something from a specialty restaurant
  • The combination of textures and colors makes every bite exciting
  • You can customize the toppings based on whatever looks fresh at the market
02 -
  • Never buy fish labeled sushi-grade from a regular grocery store counter, ask for it specifically from the back
  • The rice needs to cool slightly before assembling but should not be cold or it will not hold together well
  • Leftovers do not work well because the fish continues to marinate and the vegetables get soggy
03 -
  • Keep your salmon very cold while prepping to maintain the best texture and food safety
  • Use the sharpest knife you own for clean cuts through the fish without tearing

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