Salmon and Avocado Poke Bowl
Fresh cubed salmon over rice with avocado, edamame, and sesame.
About This Recipe
This Hawaiian-inspired poke bowl is a powerhouse of anti-inflammatory ingredients — omega-3-rich raw salmon cubes marinated in tamari and sesame, served over warm sushi rice with creamy avocado, edamame, pickled ginger, and a scatter of sesame seeds. It is beautiful, balanced, and brimming with nutrients that help reduce inflammation.
Ingredients
Serves 2
- 300 gsushi-grade salmon, cubed
- 200 gcooked sushi rice
- 1 mediumavocado, sliced
- 80 gshelled edamame
- 2 tbsptamari
- 1 tspsesame oil
- 1 tbsprice wine vinegar
- 1 tbspsesame seeds
- 2 tbsppickled ginger
Instructions
- 1
Marinate the salmon
Toss cubed salmon with tamari, sesame oil, and rice wine vinegar. Let marinate for 5–10 minutes.
- 2
Prepare the base
Divide warm sushi rice between two bowls.
- 3
Arrange toppings
Arrange marinated salmon, avocado slices, edamame, and pickled ginger in sections over the rice.
- 4
Finish
Sprinkle with sesame seeds and drizzle any remaining marinade over the top. Serve immediately.
Pro Tips
- →
Only use sushi-grade salmon for raw consumption.
- →
Season the sushi rice with a splash of rice vinegar and a pinch of sugar for authenticity.
Variations
- •
Substitute tuna for the salmon.
- •
Add sliced cucumber and radish for extra crunch.
Storage
Not suitable for storage. Consume immediately.
History & Origin
Nutrition Facts
Per serving (340g) · 2 servings total
Time Summary
Have Questions?
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →More Japanese Recipes
Community
Join the conversation
Sign in to leave a comment and save your favourite recipes