Salmon Avocado Poke Bowl Recipe – Japanese Special
Salmon Avocado Poke Bowl is a vibrant Japanese-inspired dish featuring succulent, sushi-grade salmon marinated in soy, sesame, and rice vinegar, paired with creamy avocado, fresh vegetables, and fluffy sushi rice. This bowl brings together texture and flavor—from crunchy cucumber and carrot to smooth avocado—making it an ideal lunch or dinner choice. Quick to assemble (about 20 minutes), it’s customizable, nourishing, and delightful for anyone craving something fresh and satisfying.
- Prep Time20 min
- Total Time20 min
For the Salmon Marinade:
- 8 oz (225g) sushi-grade salmon, cubed
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey or agave syrup (optional)
- 1 teaspoon sesame seeds
For the Bowl:
- 2 cups cooked sushi rice (or brown rice)
- 1 ripe avocado, sliced
- 1 cucumber, thinly sliced
- 1 cup edamame, shelled
- 1 carrot, shredded
- 2 green onions, chopped
- Seaweed salad (optional)
- Pickled ginger (optional)
For Garnish:
- Extra sesame seeds
- Wasabi paste (optional)
- Soy sauce (for drizzling)
Marinate the Salmon:
In a bowl, combine soy sauce, sesame oil, rice vinegar, honey/agave, and sesame seeds.
Gently toss the cubed salmon in the marinade and let it sit in the fridge for at least 15-30 minutes.
Prepare the Sushi Rice:
Cook sushi rice according to package instructions. Once cooked, let it cool slightly.
Assemble the Bowl:
Divide the sushi rice into serving bowls.
Top each bowl with marinated salmon, avocado, cucumber, edamame, carrot, and green onions.
Add seaweed salad and pickled ginger if desired.
Serve:
Garnish with extra sesame seeds and a drizzle of soy sauce. Enjoy your poke bowl!
Recipe Notes:
Salmon Quality: Use sushi-grade salmon to ensure safety and best flavor in the raw marinated form.
Marinating Time: Marinate for at least 15-30 minutes; longer marination (up to 1 hour) deepens the flavor.
Rice Alternatives: Use sushi rice for authenticity, or substitute with brown rice, quinoa, or cauliflower rice for a lighter option.
Texture Variations: Add crunchy elements like radishes, crispy onions, or sesame seeds to boost texture contrast.
Veggie Tweaks: Feel free to include or swap in edamame, seaweed salad, or pickled ginger for extra color and taste.
Serving Suggestions: Assemble bowls just before serving for freshest textures; garnish with extra sesame seeds and green onions.
Storage Tip: Store components separately in the fridge up to 2 days—rice cooled, salmon and veggies kept chilled.
