Salmon Avocado Poke Bowl
Why this recipe works
- Bright, balanced base: Rice vinegar seasons the sushi rice and keeps the bowl fresh against the richness of salmon and avocado.
- Clean texture contrast: Tender salmon, creamy avocado, crisp cucumber and soft rice make each bowl feel balanced rather than heavy.
- Fast assembly: The salmon only needs a brief chill in the soy and sesame dressing while the toppings are prepared.
Get the most out of this recipe
Ingredient notes
- Choose fish carefully: Use salmon labelled sushi-grade and keep it properly chilled. For young children, pregnant people or anyone immunocompromised, cooked salmon is the safer option.
- Use firm avocado: Choose an avocado that is ripe but still firm enough to slice cleanly, so it holds its shape in the bowl.
- Handle the rice gently: Fold in the rice vinegar rather than stirring hard; this helps keep the grains distinct and glossy.
Timing notes
- Cool the rice first: Let the rice come to room temperature before adding the salmon, otherwise the marinade can loosen and the fish may warm through.
- Serve straight away: Once assembled, the bowl is best eaten immediately while the salmon is chilled, the cucumber is crisp and the avocado is fresh.
Ingredient swaps
- Try tuna: Sushi-grade tuna steak works well with the same soy and sesame marinade.
- Use lime for brightness: Lime can replace rice vinegar for a sharper, citrus-led acidity.
Make-ahead tips
- Keep components separate: If preparing ahead, refrigerate the rice and marinated salmon separately in sealed containers and assemble within 24 hours.
- Slice avocado last: Prepare the cucumber and spring onion ahead if needed, but slice the avocado just before serving to keep it looking fresh.
Equipment you'll need
Ingredients
Instructions
- Rinse the sushi rice in cold water until the water runs mostly clear, then drain well. Tip into a saucepan with 220 ml water, bring to the boil, cover and cook on the lowest heat for 10 minutes. Remove from the heat and leave covered for 5 minutes.
- Tip the rice into a wide bowl and drizzle over the rice vinegar. Fold gently to avoid crushing the grains, then spread the rice out so it cools quickly to room temperature.
- In a mixing bowl, stir together the soy sauce and sesame oil. Cut the salmon into bite-sized cubes, add to the dressing and toss to coat. Chill for 5 minutes while you prepare the toppings.
- Cut the cucumber into thin half-moons, slice the spring onion, and slice the avocado. Divide the rice between two bowls, then arrange the salmon, cucumber and avocado on top. Finish with spring onion and sesame seeds, then serve straight away.
Recipe notes
Tips
- Use salmon labelled sushi-grade and keep it properly chilled; if you are pregnant, immunocompromised, or serving young children, use cooked salmon instead.
- For the cleanest flavour, cool the rice to room temperature before adding the salmon so the marinade does not turn watery.
Substitutions
- Replace Rice vinegar with Lime for a brighter, citrus-led dressing.
- Replace Salmon fillet with Tuna steak, keeping the same marinade and quantities.
Storage
- Refrigerate up to 1 days
- Best eaten fresh. If needed, refrigerate the marinated salmon and rice separately in sealed containers and use within 24 hours; do not reheat the fish, and bring the rice back to cool room temperature before serving.
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Recipe overview
- Servings: 2 bowls
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Fish Sesame Soybeans
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