Salmon Poke Bowl
Why this recipe works
- Clean, savoury balance: Soy sauce seasons the salmon while toasted sesame oil adds rounded nuttiness without weighing down the fresh ingredients.
- Contrasting textures: Soft rice, silky salmon, crisp cucumber and creamy avocado give the bowl a satisfying mix of textures.
- Efficient assembly: Most of the hands-on work happens while the rice cooks, so the bowl comes together quickly once the toppings are prepared.
Get the most out of this recipe
Ingredient notes
- Choose fish carefully: Use sashimi-grade salmon from a trusted supplier and keep it chilled until you are ready to dice and dress it.
- Use firm-ripe avocado: Avocado should be ripe enough to taste creamy but firm enough to dice cleanly and hold its shape in the bowl.
- Cool the rice slightly: Let the rice cool from hot to warm before assembling so it does not warm the raw salmon too much.
Timing notes
- Serve straight away: Poke bowls are best eaten as soon as they are assembled, while the rice is warm and the fish and vegetables are still chilled.
- Prep while the rice cooks: Slice the spring onion, cucumber and avocado while the rice steams and rests to keep the workflow efficient.
Ingredient swaps
- Try tuna instead: Sashimi-grade tuna can be used in place of salmon with the same soy and sesame dressing.
Common mistakes
- Do not leave raw fish sitting out: Keep the salmon cold before preparation and refrigerate any leftovers promptly, ideally with rice and fish stored separately.
- Avoid mushy avocado: Overripe avocado can collapse into the rice and dressing, so choose one that still feels slightly firm.
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 the water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes.
- Meanwhile, slice the spring onion thinly and cut the cucumber into bite-size pieces. Halve, stone and dice the avocado.
- Cut the salmon into 1 to 1.5 cm cubes and put into a mixing bowl. Add the soy sauce, toasted sesame oil and most of the spring onion, then toss gently to coat. Leave to stand while the rice cools slightly.
- Fluff the rice, then spread it out briefly so it cools to warm rather than hot. Divide the rice between two bowls. Top with the salmon, cucumber and avocado.
- Scatter over the sesame seeds and the remaining spring onion. Serve straight away while the rice is just warm and everything else is chilled.
Recipe notes
Tips
- Use sashimi-grade salmon and keep it chilled until the moment you dice and dress it.
- For the neatest cubes, briefly chill the salmon in the freezer for 10 minutes before cutting.
- Food safety: if serving raw fish, it is best avoided by pregnant people, young children, older adults, and anyone with a weakened immune system.
Substitutions
- Replace Salmon with Tuna steak for a tuna poke bowl, using the same dressing and assembly.
Storage
- Refrigerate up to 1 days
- Best eaten fresh. If needed, refrigerate leftovers in an airtight container and eat within 24 hours; keep the rice and dressed fish separate if possible. Do not freeze.
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Recipe overview
- Servings: 2 bowls
- Total time: 45min (15min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Fish Sesame Soybeans
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