Main Course Recipes
Poke Bowl with Salmon
4 servings
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. Read More
Main Course Recipes
Before You Start
Let’s talk about important parts of the recipe before you start…
Experience the Freshness of a Poke Bowl with Salmon
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.
Perfecting the Sushi Rice Base for Your Poke Bowl with Salmon
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.
Selecting and Slicing the Fresh Salmon
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.
Preparing the Vibrant Garnish Assortment
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.
Whisking the Signature Spicy Mayo Drizzle
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.
Assembling and Plating the Poke Bowl with Salmon
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.
Poke Bowl with Salmon
Ingredients:
Click any ingredient to learn moreRice:
2 cups of sushi rice (Japanese short grain rice) - washed over a strainer (*)
3 ½ cups of water
¼ cup of rice vinegar
2 TSP of granulated sugar
½ TSP of salt
Pinch of ground pepper (adjust if needed)
Fish:
1 LB of salmon fillets - skinless (or tuna, preferably not previously frozen)
2 TBSP of rice vinegar
2 TBSP of Extra Virgin Olive Oil
1 TBSP of toasted sesame oil
2 TSP of soy sauce
½ TSP of ground ginger
¼ TSP of salt
¼ TSP of pepper
Garnish:
2 PCS of avocados - peeled, pitted, cut in half and sliced
½ PC of English cucumber - sliced (or other kind of cucumber)
12 OZ of mukimame - defrosted (if frozen) or fresh (mukimame is shelled edamame)
1 PC of mango - peeled, pitted, and diced
1 bunch of scallion (green onion) - sliced
1 TBSP of white sesame seeds
1 TBSP of black sesame seeds
Spicy Mayo:
½ cup of mayonnaise
2 TBSP of sriracha sauce (adjust if needed)
Pinch of salt (adjust if needed)
Pinch of pepper (adjust if needed)
* Optionally substitute with any rice you have available.
** Fish for this is best to be fresh and not previously frozen. That is very important for the right flavor. Consumption of raw fish is at your own risk. To try to prevent any potential health problems, use only fish from verified suppliers and only fish that is fresh and properly stored. Optionally, you can partially or even fully cook fish if it better suits your preferences. Tuna is a more common fish for a poke bowl, but salmon is a very good option, too. On top of that, it is usually much easier to find good fresh and not previously frozen salmon than tuna. If you have access to both, choose what you like. Be aware that many stores around sell defrosted, previously frozen fish (look on the label for the term “previously frozen” and/or ask the shop assistant to make sure).
Tools:
Click any tool to learn more1x Chef’s knife
1x Whisks
1x Sieve
1x Wooden Spoon
1x Colander
1x Squeeze Bottles (Optionally)
Nutrition per 1 Serving:(recipe split into 4 servings)
EstimatedCalories 1046
Protein 32.6 g
Fat 60.2 g
Saturated fat 10.5 g
Carbohydrate 94.1 g
Sugars 7.9 g
Fiber 8.9 g
Sodium 647 mg
Cholesterol 57 mg
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:
1.Rice Preparation:
Start the preparation of the Poke Bowl with Salmon by preparing the rice.
1.1.
Rinse:
1.1.1.
Place 2 cups of sushi rice in the strainer and thoroughly rinse under cold water.
1.1.2.
Then add to the rice cooker or pot.
1.2.
Cook:
1.2.1.
Add:
3 ½ cups of water
Briefly stir, cover with a lid, and cook until done:
A. Cooking in rice cooker:
- Do not stir rice during cooking.
- Do not open the rice cooker during cooking — or at least try to eliminate it.
- Most rice cookers will turn off automatically after you are done (follow the manual).
B. Cooking in a pot (on the stove):
- Cook covered with a lid on medium heat with occasional stirring until all liquid is absorbed. Water should not boil but only simmer during cooking (temperature about 195°).
- When all liquid is absorbed, make sure that the rice is cooked by tasting it. If the rice needs more time, add a little more water and keep cooking for a little longer.
1.3.
Final Phase:
1.3.1.
Remove the pot from the stove or disconnect the cooked rice and add:
¼ cup of white rice vinegar
2 TSP of granulated sugar
½ TSP of salt
Pinch of ground pepper
Thoroughly mix together with a silicone spatula.
1.3.2.
Taste and add salt and pepper if needed.
1.3.3.
Set aside for later steps.
Note:
A poke bowl is best served with rice at room temperature or slightly warmer, not hot. For that reason, it is best to let the rice cool to room temperature. This decision is totally up to you, and you can even prepare a poke bowl with hot, steamy rice if you wish.
2.Fish Preparation:
2.1.
2.2.
Then, make sure that the fish fillets are rinsed correctly in cold water.
2.3.
Place fish on the cutting board and cut it into thin slices or dice (size about ½ to ¾”).
2.4.
2.5.
Set it aside to let it marinate at room temperature until you complete other steps.
3.Garnish Preparation:
3.1.
Avocado:
3.1.1.
Cut avocados into halves around the pit.
3.1.2.
Then separate the halves using a twisty move.
3.1.3.
Remove and dispose of the pit by hand.
3.1.4.
Then use a soup spoon to remove the avocado halves from the skin.
3.1.5.
Slice each half.
3.2.
Cucumber:
3.2.1.
Thoroughly clean the cucumber under cold water.
3.2.2.
Then cut into thin slices (leave the skin on).
3.3.
Mukimame:
3.3.1.
Place frozen mukimame into the bowl and pour hot water over it.
3.3.2.
Let mukimame sit in hot water in for a few minutes to let it defrost.
3.3.3.
Then drain over a colander.
3.4.
Mango:
3.4.1.
Carefully cut around the diameter of the mango (around a wider diameter).
3.4.2.
Separate the mango into two halves and remove the pit.
3.4.3.
Then, carefully perform a crisscross cut in each half of the mango to create future dice (do not cut through the skin).
3.4.4.
Invert the halves and cut the dice from the skin.
3.5.
Green Onion:
3.5.1.
Thoroughly clean green onions under cold water.
3.5.2.
Cut off and dispose of the root.
3.5.3.
Then, cut into thin slices.
4.Spicy Mayo Preparation:
4.1.
Place into a medium mixing bowl:
½ cup of mayonnaise
2 TBSP of sriracha sauce
Pinch of salt
Pinch of Pepper
Stir together with a whisk until fully incorporated (about 30 seconds).
4.2.
Taste and add salt and pepper if needed.
4.3.
Set aside for a later step. Optimally fill squeeze bottles for upcoming plating.
5.Assembly:
Important:
Serve in 4 large mixing bowls. Equally distribute the total amount of all ingredients between all 4 bowls.
5.1.
Place and distribute rice over the entire bottom of the bowl.
5.2.
Add salmon slices.
5.3.
Add avocado slices.
5.4.
Add:
Sliced English cucumber
Mukimame
Diced Mango
5.5.
Sprinkle with:
green onion – sliced
white sesame seeds
black sesame seeds
5.6.
Drizzle with spicy mayo.
Popular questions
Can I use a different type of fish if I cannot find fresh salmon?
While this specific recipe focuses on the Poke Bowl with Salmon, you can use tuna as a common alternative. However, I prefer salmon because it is often easier to find fresh and not previously frozen in many local stores. If you choose to use another fish, ensure it is from a verified supplier. If you are uncomfortable with raw fish, you can optionally partially or fully cook the fish before adding it to your Poke Bowl with Salmon, though this is a modification not part of the original raw preparation
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