Trendy Salmon Poke Bowl Recipe

A colourful and flavourful salmon poke bowl made with sushi-grade salmon, sushi rice, avocado, cucumber, carrot, edamame and radishes, finished with a savoury sesame-soy marinade and fresh toppings.

Ingredients

For the Poke Bowl

• 450g fresh sushi-grade salmon fillet, skinless and deboned
• 2 cups cooked sushi rice, cooled
• 1 avocado, thinly sliced
• 1 cucumber, spiralised or thinly sliced
• 1 carrot, spiralised or thinly sliced
• ¼ cup edamame, cooked and shelled
• 2 radishes, thinly sliced

For the Poke Marinade

• 60ml soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp honey or maple syrup
• 1 tsp fresh ginger, grated
• 1 garlic clove, minced

To Garnish

• 2 tbsp black sesame seeds
• 2 tbsp tobiko, flying fish roe
• Microgreens, optional

To Serve

• Pickled ginger
• Soy sauce
• Sriracha mayo

Method

1. Prepare the salmon

Ensure the salmon fillet is skinless and deboned.

Cut the salmon into small, even cubes and set aside.

2. Make the poke marinade

In a bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey or maple syrup, grated ginger and minced garlic.

Mix until well combined.

3. Marinate the salmon

Place the cubed salmon in a shallow dish or bowl.

Pour the marinade over the salmon and gently mix until all the pieces are evenly coated.

Cover and refrigerate for at least 30 minutes.

4. Prepare the poke bowl

Divide the cooled sushi rice between serving bowls.

Arrange the marinated salmon over the rice.

5. Add the toppings

Arrange the avocado, cucumber, carrot, edamame and radishes around the salmon.

Sprinkle with black sesame seeds and tobiko.

Add microgreens, if using.

6. Serve

Serve the poke bowls with pickled ginger, soy sauce and sriracha mayo on the side.

Serve immediately while the salmon is chilled.

Notes

• Use sushi-grade salmon: Choose salmon specifically suitable for raw consumption and keep it properly chilled.
• Marinate just before serving: For the freshest texture, avoid leaving the salmon in the marinade for significantly longer than necessary.
• Customise the toppings: Add other ingredients such as mango, spring onion, seaweed or sweetcorn.
• Make it spicy: Add extra sriracha mayo or a little chilli to the marinade.
• Rice: Allow the sushi rice to cool before assembling the bowl so it does not warm the raw salmon.