Vibrant Poke Bowl Salmon (Printable)

Customizable rice bowl with marinated fish, crisp vegetables, and flavorful sauces

# What You'll Need:

→ Fish & Marinade

01 - 14 oz sushi-grade salmon or tuna, diced
02 - 2 tablespoons soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon rice vinegar
05 - 1 teaspoon honey or agave syrup
06 - 1 teaspoon grated fresh ginger
07 - 1 teaspoon sesame seeds

→ Rice

08 - 1 ½ cups sushi rice or short-grain rice
09 - 2 cups water
10 - 2 tablespoons rice vinegar
11 - 1 tablespoon sugar
12 - ½ teaspoon salt

→ Vegetables & Toppings

13 - 1 ripe avocado, sliced
14 - 1 medium cucumber, thinly sliced
15 - 2 medium carrots, julienned
16 - 3.5 oz edamame beans, shelled and cooked
17 - 4 radishes, thinly sliced
18 - 2 spring onions, thinly sliced
19 - 1 sheet nori, cut into thin strips
20 - 1 tablespoon toasted sesame seeds
21 - Microgreens or sprouts

→ Sauces & Extras

22 - 4 tablespoons spicy mayo (mix 4 tablespoons mayonnaise with 1-2 teaspoons sriracha)
23 - Soy sauce, for drizzling
24 - Pickled ginger
25 - Lime wedges

# How to Make It:

01 - Rinse rice under cold water until water runs clear. Combine with water in a saucepan, bring to a boil, cover, and simmer on low for 15 minutes. Remove from heat and let steam for 10 minutes. Stir in rice vinegar, sugar, and salt. Cool slightly.
02 - Whisk soy sauce, sesame oil, rice vinegar, honey, ginger, and sesame seeds in a bowl. Add diced fish, toss gently to coat, and marinate for 10–15 minutes in the refrigerator.
03 - Slice avocado, cucumber, carrots, radishes, and spring onions. Ensure edamame is cooked and ready to serve.
04 - Divide rice among four bowls. Arrange marinated fish, avocado, cucumber, carrots, edamame, radishes, and spring onions on top. Garnish with nori strips, sesame seeds, and microgreens.
05 - Drizzle with spicy mayo and extra soy sauce to taste. Add pickled ginger and lime wedges if desired. Serve immediately while fish is fresh.

# Expert Suggestions:

01 -
  • Restaurant quality results in under 45 minutes with mostly hands off prep time
  • Endlessly customizable based on what looks fresh at the market or your personal cravings
  • That magical combination of textures and flavors makes every bite feel like a tiny vacation
02 -
  • Sushi grade fish is not just marketing it means the fish has been handled properly to be consumed raw so never compromise here
  • Let the marinated fish sit for exactly 10 to 15 minutes because longer marinating will actually start to cook the fish and change its texture
  • The rice needs to be warm not hot when you assemble the bowls or it will wilt the delicate vegetables and fish
03 -
  • Invest in a sharp knife for clean cuts through the fish it makes a surprising difference in both appearance and texture
  • Toast your sesame seeds in a dry pan for 2 minutes beforehand to unlock their full nutty potential
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