Easy Poke Bowl
Why this recipe works
- Clean, balanced dressing: Rice vinegar lifts the soy sauce and toasted sesame oil, giving the salmon savoury depth without making the bowl feel heavy.
- Contrasting textures: Soft sushi rice, tender salmon, creamy avocado, crisp cucumber and shredded carrot make each bowl feel fresh and well balanced.
- Efficient timing: The vegetables and salmon can be prepared while the rice cooks and rests, keeping the total time practical for lunch.
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 serving. For vulnerable diners, choose cooked salmon instead.
- Use firm-ripe avocado: A ripe but firm avocado slices cleanly and holds its shape in the bowl rather than turning soft against the warm rice.
Timing notes
- Let the rice cool briefly: Allow the rice to lose its steam before assembling so the salmon stays chilled and the avocado keeps its texture.
- Assemble just before eating: Poke bowls are best served soon after assembly, while the fish is cold, the vegetables are crisp and the rice is still soft.
Ingredient swaps
- Try tuna or cooked salmon: Tuna steak gives a more classic poke-style variation, while cooked salmon is the safer choice for anyone avoiding raw fish.
- Adjust the acidity: White wine vinegar can replace rice vinegar for a sharper finish, though rice vinegar gives the gentlest balance.
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, cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes.
- Meanwhile, whisk the rice vinegar, soy sauce and toasted sesame oil in a mixing bowl. Cut the salmon into bite-size cubes, add to the bowl and toss well. Keep chilled while you prep the toppings.
- Slice the cucumber, slice the spring onions, and shred the carrot. Halve, stone and slice the avocado. Fluff the rice, divide between two bowls, then top with the dressed salmon, cucumber, avocado and carrot; finish with spring onions and sesame seeds.
Recipe notes
Tips
- For best results, use sashimi-grade salmon and keep everything well chilled; if serving to anyone who is pregnant, elderly, very young, or immunocompromised, use cooked salmon instead.
- Let the rice cool for a few minutes before building the bowls so the salmon stays fresh and the avocado does not soften too quickly.
Substitutions
- Replace salmon fillet with tuna steak for a different but equally classic poke-style bowl.
- Replace rice vinegar with white wine vinegar for a slightly sharper acidity.
- Replace sesame seeds with roasted-sesame-seeds for a deeper toasted flavour.
Storage
- Refrigerate up to 1 days
- Poke bowls are best assembled and eaten straight away. If needed, refrigerate the rice and toppings separately for up to 1 day; do not store dressed raw salmon for later, and slice the avocado just before serving.
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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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