Salmon and Avocado Poke Bowl

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. 1

   Marinate the salmon

   Toss cubed salmon with tamari, sesame oil, and rice wine vinegar. Let marinate for 5–10 minutes.

2. 2

   Prepare the base

   Divide warm sushi rice between two bowls.

3. 3

   Arrange toppings

   Arrange marinated salmon, avocado slices, edamame, and pickled ginger in sections over the rice.

4. 4

   Finish

   Sprinkle with sesame seeds and drizzle any remaining marinade over the top. Serve immediately.

Variations

• •

  Substitute tuna for the salmon.

• •

  Add sliced cucumber and radish for extra crunch.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Not suitable for storage. Consume immediately.

Frequently Asked Questions