Master the art of the Hawaiian delight with this authentic Poke Bowl with Salmon recipe. A vibrant and healthy meal, it features perfectly seasoned sushi rice, fresh marinated salmon, and a colorful array of delicious toppings like avocado, mango, and edamame. This guide will walk you through creating a restaurant-quality Poke Bowl with Salmon right in your own kitchen.
Tom the Chef Founder
Let’s talk about important parts of the recipe before you start…
I am thrilled to share my personal approach to crafting the ultimate Poke Bowl with Salmon. This dish is a beautiful symphony of textures and flavors, combining the cooling crunch of English cucumber with the buttery richness of avocado and fresh salmon. Whether you are a seasoned fan of Japanese short grain rice or a newcomer to the world of raw fish delicacies, this Poke Bowl with Salmon offers a nutritious and visually stunning meal that is as fun to assemble as it is to eat. By using high-quality soy sauce, toasted sesame oil, and rice vinegar, we create a marinade that elevates the fish to a whole new level of deliciousness.
The foundation of any great Poke Bowl with Salmon is the rice. I always start with 2 cups of sushi rice, which is a Japanese short grain rice known for its sticky texture. It is vital to rinse the rice thoroughly under cold water in a strainer to remove excess starch. When I cook it, I use exactly 3 ½ cups of water. If you are using a rice cooker, the most important rule is to not stir the rice or open the lid during the process. For those using a pot on the stove, keep it covered on medium heat so it simmers at about 195° rather than a rolling boil. Once the water is absorbed, I stir in a mixture of rice vinegar, granulated sugar, salt, and a pinch of ground pepper. This seasoning is what gives the Poke Bowl with Salmon its authentic, bright flavor profile. While I recommend sushi rice, you could optionally substitute with any rice you have available, though it is a modification not part of the original authentic texture.
When preparing a Poke Bowl with Salmon, the quality of the fish is paramount. I recommend using 1 LB of salmon fillets that are skinless and, most importantly, fresh and not previously frozen to ensure the best flavor. I slice the salmon into thin pieces or dice them into 1/2 to 3/4 inch cubes. Since consumption of raw fish is at your own risk, I always ensure my source is verified. To give the fish its signature taste, I whisk together a brushing mixture of extra virgin olive oil, toasted sesame oil, soy sauce, rice vinegar, ground ginger, salt, and pepper. I then brush this mixture generously over the salmon. Optionally, you could toss the fish in a bowl with the marinade, but I find brushing is gentler on the delicate flesh of the Poke Bowl with Salmon components.
A Poke Bowl with Salmon is only as good as its toppings. I use a variety of fresh ingredients to provide contrast. For the avocado, I use a twisty move to separate the halves and a soup spoon to lift the fruit from the skin before slicing. The English cucumber should be sliced thin with the skin left on for extra crunch. For the mukimame (shelled edamame), if you are using frozen, simply pour hot water over them for a few minutes to defrost before draining. The mango adds a necessary sweetness; I cut it by creating a crisscross pattern in the flesh without piercing the skin, then inverting it to pop the dice out. These colorful additions make the Poke Bowl with Salmon a feast for the eyes as well as the palate.
To tie all the elements of the Poke Bowl with Salmon together, a creamy and piquant sauce is essential. I mix 1/2 cup of mayonnaise with 2 TBSP of sriracha sauce, adding a pinch of salt and pepper to taste. I use a whisk to ensure it is fully incorporated and smooth. For a professional look, I suggest filling a squeeze bottle to drizzle the sauce over the final Poke Bowl with Salmon. This spicy mayo provides the perfect heat to balance the richness of the avocado and the umami of the soy sauce and toasted sesame oil.
The final step is the assembly, which I do across 4 large mixing bowls. I distribute the seasoned Japanese short grain rice evenly across the bottom of each bowl. Then, I neatly arrange the marinated salmon, avocado slices, English cucumber, mukimame, and diced mango. To finish the Poke Bowl with Salmon, I sprinkle a generous amount of sliced green onion, white sesame seeds, and black sesame seeds over the top. The final drizzle of spicy mayo completes the dish. While the recipe suggests room temperature rice, you could optionally use hot rice if you prefer, though this is a modification from my standard cooling recommendation.
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