Description

Savor the ocean’s freshness with this easy-to-make Salmon Poke Bowl, a vibrant dish that brings the delightful flavors of sushi right to your kitchen. With sushi-grade salmon, creamy avocado, and colorful vegetables, this bowl is both a satisfying meal and a canvas for your culinary creativity. Whether you’re enjoying a casual dinner at home or hosting friends for a special occasion, this recipe ensures you can whip up a healthy and delicious poke bowl in just minutes. Customize it with your choice of toppings and sauces to suit your taste preferences—each bite is an experience to relish.

Ingredients

Scale

10 ounces sushi-grade salmon
1/2 cup white rice
1 English cucumber (thinly sliced)
2 radishes (thinly sliced)
1 avocado (thinly sliced)
1/4 cup mango (diced)
1 garlic clove (minced)
1 teaspoon grated ginger (or ginger paste)
2 tablespoons mirin
2 tablespoons low sodium soy sauce
1/4 cup lemon juice
1 tablespoon toasted sesame seed oil
1 tablespoon rice vinegar
3 scallions (thinly sliced, white parts separated)
spicy mayo (for serving)

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Instructions

In a mixing bowl, combine minced garlic, grated ginger, mirin, low sodium soy sauce, lemon juice, toasted sesame oil, rice vinegar, and the white parts of scallions to create the marinade.
Cut the salmon into 1-inch cubes against the grain and add it to the marinade. Gently toss to coat and let marinate for 15-45 minutes.
While the salmon marinates, cook white rice according to package instructions until fluffy.
Divide the cooked rice between two bowls. Top each with marinated salmon, cucumber slices, radishes, avocado, and mango.
Drizzle with spicy mayo if desired and serve immediately.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main
Method: Mixing/Marinating
Cuisine: Japanese

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 540
Sugar: 5g
Sodium: 680mg
Fat: 25g
Saturated Fat: 4g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 7g
Protein: 25g
Cholesterol: 60mg