This autumn poke bowl with pumpkin and salmon celebrates the flavors of the season: caramelized roasted pumpkin cubes, salmon marinated with citrus notes, and a slightly miso-sesame dressing on a bed of sushi rice. The idea is to balance textures and temperatures—the warm pumpkin contrasts with the fresh fish and crunchy elements like toasted pumpkin seeds and crispy cabbage.
Perfect for those looking for a convivial bowl, with a comforting but not heavy taste, easy to customize for intolerances or vegetarian variations.
Ingredients
- 180 g sushi rice (cooked and cooled, about 90 g per serving)
- 250 g butternut squash (or violin squash) (cubed, roasted with oil and salt)
- 220 g raw salmon fillet (sashimi-grade, cut into cubes)
- 2 tablespoons soy sauce (preferably low salt content or tamari)
- 1 spoon sesame oil (toasted, for seasoning the salmon)
- 1 teaspoon honey or maple syrup (to lightly glaze the pumpkin or add to the dressing)
- 1 spoon rice vinegar (for seasoning the rice)
- 1 pcs avocado (sliced, ripe but firm)
- 80 g shelled edamame (cooked and lightly salted)
- 30 g toasted pumpkin seeds (for crunchiness)
- 1 teaspoon furikake or sesame and seaweed mix (for sprinkling)
- 1 teaspoon fresh grated ginger (to add to the dressing or marinade)
- 1 spoon lime juice (in dressing and marinade for acidity)
- 1 spoon mayonnaise (optional) (for a spicy sauce if desired)
Preparation
-
1
Cook the sushi rice following the instructions on the package, season it with rice vinegar, and let it cool to room temperature.
Durata indicativa: 20 min
Tip: Spread the rice on a large tray to cool it faster without crushing it.
-
2
Preheat the oven to 200 °C. Season the pumpkin cubes with a drizzle of oil, salt, pepper, and a teaspoon of honey; roast for 20–25 minutes until golden.
Durata indicativa: 25 min
Tip: Cut the pumpkin cubes all the same size to cook them evenly.
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3
Prepare the marinade for the salmon by mixing soy sauce, sesame oil, lime juice, and ginger; add the salmon cubes and let marinate for 10–15 minutes in the refrigerator.
Durata indicativa: 15 min
Tip: Do not marinate too long if you prefer the soft texture of raw salmon (max 20 min).
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4
Toast the pumpkin seeds in a pan without fat for 2–3 minutes until fragrant; prepare edamame and slice the avocado.
Durata indicativa: 5 min
Tip: Constantly move the pan to prevent the seeds from burning.
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5
Prepare a light dressing by mixing a tablespoon of soy sauce, a teaspoon of sesame oil, lime juice, and a pinch of honey; adjust to taste.
Durata indicativa: 5 min
Tip: Add a drizzle of hot water to emulsify if needed.
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6
Assemble the poke bowls: distribute the rice into the bowls, add warm roasted pumpkin, marinated salmon, avocado, edamame, and toasted seeds; dress with dressing and sprinkle with furikake.
Durata indicativa: 5 min
Tip: Arrange the ingredients in wedges for a typical poke bowl visual effect.
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7
Serve immediately to enjoy the hot-cold contrast; for a spicy version, add mayonnaise mixed with sriracha sauce to taste.
Durata indicativa: 1 min
Tip: If preparing in advance, store the salmon separately and assemble the bowl just before serving.
Notes and Tips
Spread the rice on a large tray to cool it faster without crushing it.
Cut the pumpkin cubes all the same size to cook them evenly.
Do not marinate too long if you prefer the soft texture of raw salmon (max 20 min).
Constantly move the pan to prevent the seeds from burning.
Add a drizzle of hot water to emulsify if needed.
Arrange the ingredients in wedges for a typical poke bowl visual effect.
If preparing in advance, store the salmon separately and assemble the bowl just before serving.
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