Salmon and Avocado Poke Bowl (Printable Version)

Vibrant bowl with fresh salmon, avocado, crisp vegetables, and savory sauces ready in 20 minutes.

# Ingredient List:

→ Fish

01 - 14 oz sushi-grade fresh salmon, skinless, cut into 0.5 inch cubes

→ Marinade

02 - 3 tbsp soy sauce (use tamari for gluten-free)
03 - 2 tsp sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tsp honey or agave syrup
06 - 1 tsp freshly grated ginger
07 - 1 garlic clove, finely minced

→ Rice/Base

08 - 2 cups cooked sushi rice, cooled
09 - 1 tbsp rice vinegar
10 - 1 tsp sugar
11 - 0.5 tsp salt

→ Toppings

12 - 1 large ripe avocado, diced
13 - 1 small cucumber, thinly sliced
14 - 1 medium carrot, julienned
15 - 4 radishes, thinly sliced
16 - 2 tbsp pickled ginger
17 - 2 tbsp edamame beans, cooked and shelled
18 - 1 tbsp sesame seeds
19 - 2 green onions, finely sliced
20 - Seaweed sheets, cut into strips

→ Serving

21 - Sriracha or spicy mayo, for drizzling
22 - Lime wedges

# How to Make:

01 - Whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, and minced garlic in a bowl. Add cubed salmon and gently toss to coat. Cover and refrigerate for at least 10 minutes while preparing remaining components.
02 - Combine cooked sushi rice with rice vinegar, sugar, and salt in a separate bowl. Mix thoroughly and set aside to cool slightly.
03 - Dice the avocado. Thinly slice cucumber and radishes. Julienne the carrot. Finely slice green onions. Cut seaweed sheets into strips if using.
04 - Divide seasoned rice evenly among four bowls. Arrange marinated salmon, avocado, cucumber, carrot, radishes, pickled ginger, edamame, and additional toppings artistically over the rice.
05 - Drizzle with spicy mayo or sriracha if desired. Sprinkle sesame seeds and green onions on top. Serve immediately with lime wedges on the side.

# Expert Tips:

01 -
  • You get all the flavors of a fancy restaurant bowl but it comes together in twenty minutes flat
  • Its incredibly forgiving you can swap ingredients based on what looks fresh at the market
  • The contrast between creamy avocado fresh fish and crisp vegetables is absolutely addictive
02 -
  • Never use regular salmon from the seafood counter for raw preparations it must be specifically labeled sushi grade or sashimi grade
  • The rice needs to be completely cooled before adding the vinegar mixture or it will become gummy and unpleasant
  • Leftovers don't keep well so plan to eat everything the same day for the best experience
03 -
  • Chill your serving bowls in the freezer for ten minutes before assembling to keep everything perfectly cold
  • Buy the salmon the same day you plan to serve it and keep it on ice until you are ready to prepare
  • Prep all toppings before you start marinating the fish so you can assemble immediately after

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