Poke Bowl with Sushi Rice
Why this recipe works
- Fresh texture contrast: Soft sushi rice, silky salmon, creamy avocado, crisp cucumber and tender edamame give the bowl balance in every bite.
- Clean, savoury dressing: Rice vinegar lightens the soy sauce and toasted sesame oil, keeping the dressing bright rather than heavy.
- Fast assembly: Once the rice is cooked, the toppings need only simple slicing, cooling or draining, making this a practical lunch or light dinner.
Get the most out of this recipe
Ingredient notes
- Choose the salmon carefully: Use sashimi-grade salmon from a trusted source and keep it chilled until slicing. For anyone more vulnerable to foodborne illness, use cooked salmon instead.
- Cut cleaner cubes: A slightly chilled fillet and a sharp knife help produce neat pieces without dragging or tearing the fish.
- Use ripe but firm avocado: The avocado should be creamy but still hold its shape when sliced, so it does not collapse into the rice.
Texture tips
- Cool the rice before topping: Let the seasoned rice come to room temperature before adding the salmon and vegetables, so the toppings stay fresh and clean-tasting.
- Pat the salmon dry: Removing surface moisture helps the salmon sit neatly in the bowl and stops the dressing becoming watery.
- Keep the edamame bright: Cook the edamame only until tender and bright green, then cool it quickly to preserve its snap.
Make-ahead tips
- Keep components separate: Rice, vegetables and dressing can be stored separately for up to a day, but the bowl is best assembled just before serving.
- Add avocado and nori last: Slice the avocado and tear over the nori just before serving to keep the avocado fresh and the nori from softening.
- Best eaten straight away: Do not store cut raw salmon for later; prepare and serve it immediately for the safest and best-quality result.
Ingredient swaps
- Use cooked salmon if preferred: Cooked salmon makes a sensible alternative for anyone avoiding raw fish while keeping the bowl satisfying.
- Adjust the vinegar: White wine vinegar can replace rice vinegar if you prefer a sharper, cleaner acidity.
- Skip the seaweed: If you do not want nori, use extra roasted sesame seeds for a simple nutty crunch.
Equipment you'll need
Ingredients
Instructions
- Rinse the sushi rice under cold water until the water runs mostly clear. Tip into a saucepan, cover with plenty of cold water and bring to the boil, then reduce to a gentle simmer and cook until tender, about 12 minutes. Drain well, return to the pan, cover and leave to steam for 5 minutes.
- Transfer the warm rice to a mixing bowl and fold through the rice vinegar. Leave it to cool to room temperature while you prepare the toppings, about 5 minutes. Spread it out a little to help it cool evenly.
- Cook the edamame in boiling water for 2 to 3 minutes until bright green and tender, then drain and cool under cold water. Whisk together the soy sauce and toasted sesame oil to make the dressing. Pat the salmon dry and cut into neat bite-size cubes.
- Slice the cucumber and avocado, and finely slice the spring onion. Divide the rice between two bowls and arrange the salmon, edamame, cucumber and avocado on top. Tear the nori sheets into small pieces over the bowls.
- Drizzle over the dressing and finish with the spring onion and roasted sesame seeds. Serve immediately. If you prefer, toss the salmon with a spoonful of the dressing before adding it to the bowls.
Recipe notes
Tips
- Use sashimi-grade salmon and keep it chilled right up until you slice it; if serving pregnant people, young children, the elderly, or anyone immunocompromised, use cooked salmon instead.
- For tidy cubes, chill the salmon for 10 minutes before cutting, then use a sharp knife and wipe it between cuts.
Substitutions
- Replace rice vinegar with white wine vinegar for a sharper, cleaner acidity.
- Replace nori sheets with roasted sesame seeds for extra crunch if you prefer to skip seaweed.
Storage
- Refrigerate up to 1 days
- Best assembled and eaten straight away. If you must store, keep the rice, veg and dressing separate in airtight containers for up to 1 day; do not store cut raw salmon for later.
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Recipe overview
- Servings: 2 bowls
- Total time: 30min (15min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Fish Sesame Soybeans
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