Salmon Sesame Poke Bowl
Why this recipe works
- Quick assembly: Once the rice is cooked and cooled, the salmon is simply dressed and layered into bowls.
- Clean balance: Rice vinegar brightens the sushi rice and salmon, balancing the richness of the fish and sesame oil.
- Contrasting textures: Soft rice, silky salmon, toasted sesame seeds and nori create a bowl that feels fresh but satisfying.
Get the most out of this recipe
Ingredient notes
- Use sashimi-grade salmon: Choose salmon sold specifically for raw eating and keep it chilled until just before serving.
- Cool the rice properly: Let the seasoned rice cool to just warm or room temperature before adding the salmon, so the fish stays silky rather than turning opaque at the edges.
- Raw fish safety: For pregnant, elderly or immunocompromised diners, or for young children, use cooked salmon instead of raw.
Timing notes
- Best served straight away: Assemble the bowls just before eating so the salmon remains cold and the nori keeps some texture.
- Do not rush the rice: Spreading the rice in a wide bowl helps it cool evenly after seasoning.
Ingredient swaps
- Try tuna instead: Sashimi-grade tuna works well with the same soy, sesame and rice vinegar dressing.
- Sharper vinegar option: White wine vinegar can replace rice vinegar for a brighter, slightly sharper finish.
Make-ahead tips
- Store rice and salmon apart: If making ahead, keep the cooled rice and chilled salmon in separate containers and assemble only when ready to serve.
- Eat within 24 hours: This bowl is best fresh; if stored, keep it refrigerated and use within a day.
Equipment you'll need
Ingredients
Instructions
- Rinse the sushi rice in cold water until the water runs mostly clear, then drain. Cook it in a saucepan with 250 ml water: bring to the boil, cover, reduce to low and cook for 12 minutes, then remove from the heat and rest (covered) for 5 minutes.
- Tip the hot rice into a wide bowl and drizzle over 1 tbsp rice vinegar. Gently fold to coat, then spread the rice out and let it cool until just warm or room temperature.
- Slice the salmon into bite-sized cubes and thinly slice the spring onion. In a mixing bowl, toss the salmon with the spring onion and remaining 1 tbsp rice vinegar.
- In a small bowl, mix the soy sauce with the toasted sesame oil. Add half of this dressing to the salmon and toss gently; keep the rest for drizzling over the bowls.
- Divide the rice between two bowls and top with the dressed salmon. Sprinkle with roasted sesame seeds, then cut the nori sheets into thin strips and scatter over the top; finish with the remaining dressing.
Recipe notes
Tips
- Cool the rice to just warm before topping, so the salmon stays fresh and silky rather than turning opaque at the edges.
- Use sashimi grade salmon and keep it chilled; if you are pregnant, elderly, immunocompromised, or serving young children, use cooked salmon instead of raw.
Substitutions
- Replace Salmon with Tuna steak for a tuna poke bowl with the same dressing.
- Replace Rice vinegar with White wine vinegar for a slightly sharper dressing.
- Replace Soy sauce with Light soy sauce for a lighter, saltier finish.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If storing, keep rice and salmon separate in the fridge and eat within 24 hours; do not leave raw fish at room temperature. Reheat the rice with a small splash of water in the microwave until hot, then cool completely before serving with the chilled salmon.
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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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