Description
To truly appreciate this spectacular dish, it helps to understand what makes it so unique. At its core, a Salmon Poke Bowl Salad is a modern, nutrient-dense adaptation of a classic maritime tradition. It brings together bite-sized cubes of marinated premium seafood, a base of tender grains, and an array of fresh toppings like creamy avocado, crisp cucumbers, and earthy edamame. The entire bowl is then brought to life with a savory, umami-rich dressing that ties the components together into a harmonious bite.
Ingredients
Scale
For the Salmon
- 300 g sushi-grade salmon, cut into bite-sized cubes
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey or maple syrup
- 1 tsp grated fresh ginger
- 1 garlic clove, minced
- 1 tsp sesame seeds
- 1 tbsp chopped green onion
For the Bowl
- 2 cups cooked sushi rice or jasmine rice
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 1 cup shredded cabbage or lettuce
- ½ cup edamame beans
- ¼ cup sliced radishes (optional)
- 1 sheet nori, sliced into strips (optional)
For Garnish
- Extra sesame seeds
- Green onions
- Chili flakes or sriracha (optional)
- Fresh cilantro (optional)
Instructions
1. Prepare the Salmon
- In a bowl, combine soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic.
- Add the cubed salmon and gently toss until coated.
- Cover and refrigerate for 15–30 minutes to allow the flavors to develop.
2. Assemble the Bowl
- Divide cooked rice between serving bowls.
- Arrange cabbage, cucumber, carrot, avocado, and edamame around the rice.
- Add the marinated salmon on top.
- Sprinkle with sesame seeds, green onion, and nori strips.
3. Serve
Serve immediately with extra dressing, sriracha, or a drizzle of spicy mayo if desired.
Notes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: No-Cook / Assembly
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
Keywords: Raw salmon rice bowl, Hawaiian poke salad, homemade sushi bowl