Salmon Avocado Edamame Poke Bowl
Why this recipe works
- Clean balance: Rice vinegar lifts the richness of the salmon and avocado, keeping the bowl fresh rather than heavy.
- Varied texture: Soft sushi rice, firm salmon, creamy avocado, tender edamame and sesame seeds create clear contrast in every bite.
- Fast assembly: Most of the time is spent cooking and resting the rice, while the salmon and toppings come together quickly.
Get the most out of this recipe
Ingredient notes
- Use sashimi-grade salmon: Because the fish is served raw, choose salmon sold specifically for raw consumption and keep it chilled until cutting.
- Choose firm avocado: A ripe but firm avocado slices cleanly and holds its shape against the warm rice and dressed salmon.
- Drain the edamame well: Excess water can dilute the soy and sesame dressing, so let the beans drain thoroughly before adding them to the bowl.
Timing notes
- Let the rice cool slightly: The rice should be just warm before serving so it stays tender without warming the raw salmon too much.
- Serve straight away: The bowl is at its best immediately after assembly, while the salmon is firm, the avocado is fresh and the rice has not dried out.
Make-ahead tips
- Keep components separate: If preparing ahead, keep the rice, edamame and salmon separate, then slice the avocado and assemble just before eating.
- Prep the cooked elements: The edamame can be cooked in advance and chilled, but the salmon is best diced shortly before dressing.
Common mistakes
- Dressing the salmon too early: Letting the salmon sit too long in the soy dressing can dull its texture; toss it shortly before serving.
- Using hot rice: Hot rice can soften the fish and avocado, so give it time to cool to just warm before building the bowl.
Equipment you'll need
Ingredients
Instructions
- Rinse the sushi rice in cold water until the water runs mostly clear. Tip into a saucepan with 225 ml water, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Take off the heat and leave, covered, for 10 minutes.
- Meanwhile, cook the edamame in boiling water for 3 minutes, or until tender, then drain well. Spoon the rice vinegar over the warm rice and gently fold to coat. Leave the rice to cool to just warm.
- Dice the salmon into bite-sized pieces and put into a mixing bowl. Add the soy sauce, toasted sesame oil, and most of the spring onion (reserve a little for finishing), then toss gently. Let it stand for a minute while you slice the avocado.
- Divide the rice between two bowls and top with the dressed salmon, edamame and avocado. Sprinkle over the roasted sesame seeds and the reserved spring onion. Serve straight away.
Recipe notes
Tips
- If you want the cleanest flavour, keep the salmon cold and cut it just before dressing so it stays firm and glossy.
- If serving raw salmon, choose sashimi grade fish and avoid serving it to anyone who is pregnant, very young, elderly, or immunocompromised.
Substitutions
- Replace rice vinegar with white wine vinegar for a sharper, less sweet seasoning.
- Replace roasted sesame seeds with white sesame seeds, briefly toasted in a dry frying pan until fragrant.
Storage
- Refrigerate up to 1 days
- Best eaten immediately. If you must store it, refrigerate promptly in a sealed container and eat within 24 hours; the rice will firm up and the avocado will darken.
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Recipe overview
- Servings: 2 bowls
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Fish Sesame Soybeans
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