This Poke Salmon and Philadelphia Bowl is a perfect balance between softness and freshness: lightly acidified sushi rice, salmon sashimi marinated with soy sauce and sesame, and the velvety note of Philadelphia that wraps every bite. Simple but carefully selected ingredients transform the bowl into a gourmet-style comfort food, ideal for those looking for a tasty, colorful, and filling break without giving up a sophisticated touch.
Careful presentation and balanced pairings make this recipe a premium proposal by I Love Poke.
Ingredients
- 180 g sushi rice (washed and rinsed until clear water)
- 250 g very fresh salmon sashimi (preferably labeled for raw consumption, cut into cubes)
- 80 g Philadelphia (at room temperature for a smoother cream)
- 1 pcs ripe avocado (cut into slices or cubes)
- 100 g edamame (shelled, steamed or boiled)
- 60 g cucumber (cut into julienne)
- 2 pcs radishes (thinly sliced for crunch and color)
- 1 spoon toasted sesame seeds (mixed white and black for aroma)
- 2 tablespoons soy sauce (low salt if preferred)
- 1 teaspoon sesame oil (toasted, for aroma)
- 1 spoon rice vinegar (to season the rice along with a pinch of sugar)
- 1 teaspoon sugar (to balance the acidity of the rice)
- 1 pcs lime (juice to lightly marinate the salmon and garnish)
- 1 leaf nori (cut into strips for decoration)
- 30 g pickled ginger (optional, to cleanse the palate)
Preparation
-
1
Cook the sushi rice following the water/rice proportions indicated on the package; once cooked, transfer it to a large bowl and season it with rice vinegar and sugar, mixing gently and letting it cool to room temperature.
Durata indicativa: 15 min
Tip: Use a fan or cloth to speed up cooling without crushing the rice.
-
2
Prepare the marinade for the salmon: combine soy sauce, sesame oil, and lime juice; pour over the diced salmon, stir and let marinate for 5-10 minutes in the refrigerator.
Durata indicativa: 10 min
Tip: Do not marinate for too long to maintain the sashimi's texture.
-
3
Cut avocado, cucumber, and radishes; cook the edamame and drain well. Keep all ingredients ready to assemble the bowl.
Durata indicativa: 5 min
Tip: Regular cuts improve presentation and tasting experience.
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4
Compose the poke bowl: spread the rice at the bottom of two bowls, neatly add marinated salmon, avocado, edamame, cucumber, and radishes; place dollops of Philadelphia in tufts on the bowl.
Durata indicativa: 5 min
Tip: For a premium effect, use a piping bag or a teaspoon to arrange the Philadelphia.
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5
Top with toasted sesame seeds, strips of nori, and some slices of ginger; season with salt and pepper or more lime if you want an extra tangy note.
Durata indicativa: 2 min
Tip: Add a few drops of hot sauce if you want a strong contrast.
Notes and Tips
Use a fan or cloth to speed up cooling without crushing the rice.
Do not marinate for too long to maintain the sashimi's texture.
Regular cuts improve presentation and tasting experience.
For a premium effect, use a piping bag or a teaspoon to arrange the Philadelphia.
Add a few drops of hot sauce if you want a strong contrast.
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