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–+ servings
Salmon Poke Bowl

Customize Your Delicious Salmon Poke Bowl in 30 Minutes

This Salmon Poke Bowl is a vibrant, customizable dish combining sushi-grade salmon, fresh veggies, and rice, ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 15 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Lunch
Cuisine: Japanese
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pickled Cucumber
  • 1 small Cucumber Sliced
  • ¼ cup Rice Vinegar Or lemon juice as a substitute
  • 2 tablespoons Sugar Can use honey or agave
  • 1 tablespoon Soy Sauce Or coconut aminos for gluten-free option
Rice Base
  • 1 cup Brown Sushi Rice Or white sushi rice or quinoa
  • 1 pinch Salt Adjust as needed
Salmon
  • 8 ounces Sushi-Grade Wild Salmon Cubed
  • 2 tablespoons Soy Sauce Or coconut aminos
  • 1 tablespoon Rice Vinegar Adds zest
  • 1 teaspoon Ginger Freshly grated
  • 1 teaspoon Sriracha Omit for milder flavor
Fresh Vegetables
  • 4 slices Radishes Sliced
  • ½ cup Edamame Cooked if frozen
  • 1 medium Carrot Shredded or julienned
  • 1 cup Red Cabbage Shredded
  • ½ medium Mango Diced
  • 1 medium Avocado Ripe, sliced
Toppings
  • 1 tablespoon Sesame Seeds For garnish
  • ¼ cup Cilantro Leaves Or parsley as a substitute
  • 1 medium Fresh Chili Peppers Sliced for heat

Equipment

  • Saucepan
  • bowl
  • Knife
  • Cutting board

Method
 

Preparation
  1. Slice the cucumber into thin rounds and mix rice vinegar, sugar, and soy sauce. Pour over cucumber and let marinate for at least 15 minutes.
  2. Rinse the brown sushi rice under cold water. In a saucepan, combine rice with water and a pinch of salt. Bring to boil, reduce heat, cover, and simmer for 15-20 minutes. Fluff and set aside.
  3. Cube salmon and mix with soy sauce, rice vinegar, ginger, and Sriracha. Let marinate for up to 1 hour.
  4. Prepare fresh vegetables by slicing radishes, julienning carrots, shredding cabbage, cooking edamame, and dicing mango. Arrange for easy assembly.
  5. Assemble the bowls starting with the rice, layer marinated salmon, top with vegetables, mango, sesame seeds, cilantro, and chili peppers. Serve immediately.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 800mgPotassium: 700mgFiber: 10gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1.5mg

Notes

Enjoy fresh! Leftovers can be stored separately in the fridge for up to 1 day.

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