Salmon and Avocado Poke Bowl (Printable)

Tender salmon and creamy avocado with crisp vegetables over seasoned rice, topped with savory sauce for a satisfying meal.

# What You Need:

→ Seafood

01 - 14 oz sushi-grade fresh salmon, diced

→ Rice

02 - 2 cups sushi rice
03 - 2 1/2 cups water
04 - 2 tbsp rice vinegar
05 - 1 tbsp sugar
06 - 1/2 tsp salt

→ Vegetables & Toppings

07 - 2 ripe avocados, sliced
08 - 1 cup cucumbers, thinly sliced
09 - 1 cup edamame, cooked and shelled
10 - 1 small carrot, julienned
11 - 2 radishes, thinly sliced
12 - 2 green onions, finely sliced
13 - 2 tbsp sesame seeds
14 - Optional: nori strips, pickled ginger

→ Poke Sauce

15 - 3 tbsp soy sauce (or tamari for gluten-free)
16 - 1 tbsp toasted sesame oil
17 - 1 tbsp rice vinegar
18 - 1 tsp honey or maple syrup
19 - 1 tsp sriracha (optional, for heat)

# Directions:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a pot; bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes. Remove from heat and let stand covered for 10 minutes.
02 - Whisk together rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold the mixture into the cooked rice using a paddle or spoon, then set aside to cool slightly.
03 - Whisk together soy sauce, sesame oil, rice vinegar, honey, and sriracha in a medium bowl. Add diced salmon and toss gently to coat. Refrigerate and marinate for 10 minutes.
04 - Slice avocados, cucumbers, radishes, and green onions. Julienne the carrot. Have edamame, sesame seeds, and any optional toppings ready for assembly.
05 - Divide seasoned rice evenly among four bowls. Arrange marinated salmon, avocado, cucumbers, edamame, carrot, radishes, and green onions on top of the rice in sections.
06 - Drizzle remaining poke sauce over each bowl. Sprinkle with sesame seeds and add nori strips or pickled ginger if desired. Serve immediately while fresh.

# Expert Tips:

01 -
  • Its restaurant quality but ready in under 30 minutes with zero cooking stress
  • The combination of textures and flavors makes every bite exciting
  • Perfect for meal prep and actually tastes better the next day
02 -
  • Never use frozen salmon that has been previously frozen and thawed at the store
  • Keep everything chilled until serving time for food safety
  • The sauce will make the salmon slightly opaque which is completely normal
03 -
  • Use a very sharp knife for clean salmon cuts and beautiful presentation
  • Buy your salmon the same day you plan to serve it
  • Prep all toppings before starting the rice for the smoothest workflow

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