Salmon Ponzu Poke Bowl
Why this recipe works
- Clean citrus balance: Ponzu seasons the salmon with salt, acidity and umami without needing a heavy marinade.
- Fresh texture contrast: Soft rice and silky salmon are balanced by crisp cucumber, creamy avocado and toasted sesame.
- Fast assembly: The toppings are prepared while the rice cooks, keeping the whole bowl comfortably under 30 minutes.
Get the most out of this recipe
Ingredient notes
- Choose salmon carefully: Use sashimi-grade salmon from a trusted source, ideally properly frozen for raw consumption, and keep it chilled until serving.
- Use firm avocado: A ripe but firm avocado slices cleanly and holds its shape better against the warm rice.
- Cut for even bites: Chilling the salmon well and using a sharp knife helps produce neat cubes that coat evenly in ponzu.
Texture tips
- Seed the cucumber: Scraping out the watery centre keeps the bowl fresh and prevents excess liquid from diluting the ponzu.
- Cool the rice slightly: Spreading the rice out in the bowl helps it lose excess heat before the salmon is added.
Make-ahead tips
- Keep components separate: If preparing ahead, store the rice, vegetables and salmon separately, then assemble just before eating.
- Best eaten fresh: This bowl is at its best straight away; dressed raw salmon should not be stored for long.
Authenticity notes
- Modern poke style: Traditional poke centres on seasoned raw fish, while this version uses ponzu and sushi rice for a Japanese-influenced 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 the water, bring to the boil, then cover and cook over a very low heat for 10 minutes. Take off the heat and leave, covered, for 5 minutes.
- Meanwhile, cut the salmon into 1.5 cm cubes and put into a mixing bowl. Add the ponzu sauce and gently toss to coat. Chill while you prepare the vegetables.
- Halve the cucumber lengthways, scrape out the watery seeds, then slice. Halve, stone and peel the avocado, then slice. Thinly slice the spring onion.
- Divide the rice between two bowls and spread it out a little so it cools slightly. Spoon the ponzu salmon over the rice, then add the cucumber and avocado. Finish with spring onion and sesame seeds, and serve straight away.
Recipe notes
Tips
- For neater cubes, chill the salmon well before cutting, then use a very sharp knife and wipe the blade between cuts.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use salmon that has been properly frozen for raw consumption, or cook the salmon briefly and cool before assembling.
Substitutions
- Replace Salmon with Tuna steak for a leaner, cleaner-tasting bowl.
- Replace Sesame seeds with Roasted sesame seeds for a deeper, toastier finish.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If you must store it, keep the rice and toppings in separate airtight containers in the fridge and eat within 24 hours; do not store dressed raw salmon for longer.
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Recipe overview
- Servings: 2 bowls
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Fish Sesame
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