Poke Bowl with Edamame
Why this recipe works
- Clean texture contrast: Soft sticky rice, tender salmon, creamy avocado, crisp cucumber and firm edamame give each bowl a balanced mix of textures.
- Bright, savoury dressing: Rice vinegar sharpens the soy sauce while toasted sesame oil adds roundness, so the dressing seasons the fish without overwhelming it.
- Fast assembly: Most of the work happens while the rice cooks, making this a practical bowl for a fresh lunch or light dinner.
Get the most out of this recipe
Ingredient notes
- Use suitable salmon: Choose sashimi-grade salmon from a trusted supplier and keep it well chilled until serving. For vulnerable diners, cooked salmon is the safer option.
- Choose firm produce: A firm cucumber and ripe but firm avocado hold their shape better, keeping the bowl neat rather than watery or mushy.
- Dress the fish gently: Toss the salmon lightly in the dressing so the cubes stay intact and the flavour coats rather than cures the fish.
Timing notes
- Serve promptly: Assemble the bowls just before eating so the rice stays slightly warm, the vegetables remain crisp and the salmon stays properly chilled.
- Use the rice resting time: While the rice finishes steaming off the heat, prepare the edamame, dressing and toppings to keep the workflow efficient.
Make-ahead tips
- Store components separately: If preparing ahead, keep the rice, toppings, dressing and salmon in separate containers and assemble shortly before serving.
- Best eaten fresh: The bowl is at its best on the day it is made, especially because of the raw salmon and the texture of the cooked rice.
Equipment you'll need
Ingredients
Instructions
- Rinse the sushi rice in a sieve under cold water until the water runs mostly clear. Tip into a saucepan with 240 ml water and 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.
- While the rice cooks, boil the edamame in a small pan of water for 3 to 4 minutes until tender, then drain well. Whisk the soy sauce, rice vinegar and toasted sesame oil in a bowl. Cut the salmon into bite-size cubes and toss gently in half the dressing.
- Slice the cucumber, dice the avocado, and finely slice the spring onion. Fluff the rice and divide between two bowls while it is still slightly warm. Top with salmon, edamame, cucumber and avocado, then drizzle with the remaining dressing and finish with spring onion and roasted sesame seeds.
Recipe notes
Tips
- For food safety, only use sashimi grade salmon from a trusted supplier and keep it properly chilled until serving; if serving vulnerable people, use cooked salmon instead.
- Let the rice sit covered after cooking so it finishes steaming and stays slightly sticky, which helps the toppings sit neatly.
Substitutions
- Replace toasted sesame oil with olive oil for a milder dressing.
- Replace rice vinegar with white wine vinegar for a sharper tang.
Storage
- Refrigerate up to 1 days
- Best assembled and eaten straight away. If needed, store rice and toppings separately in the fridge and eat within 24 hours; keep the salmon well chilled and do not leave it at room temperature.
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Recipe overview
- Servings: 2 bowls
- Total time: 30min (20min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Fish Sesame Soybeans
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