This Healthy Poke Bowl with salmon, cucumber, and edamame combines freshness and contrasting textures for a complete meal with a fresh and clean taste. The sashimi salmon, lightly marinated in soy sauce and ginger, pairs with the crunch of cucumber slices and edamame pods, while the slightly tangy rice and creamy avocado balance the composition.
Presented in a bowl with a minimal design, with toasted sesame seeds and a splash of lime, this recipe embodies the premium wellness look of I Love Poke: quick to prepare, ideal for a light lunch or dinner, and perfect to offer as a ready-to-go option.
Ingredients
- 180 g sushi rice or jasmine rice (cooked and seasoned with 1 teaspoon of rice vinegar and a pinch of salt)
- 240 g fresh sashimi salmon fillet (cubed, sushi-grade quality if possible)
- 1 pcs cucumber (cut into thin ribbons or thin slices)
- 150 g edamame (shelled) (boiled and cooled)
- 1 pcs small avocado (ripe, sliced)
- 2 tablespoons soy sauce (for the marinade (use tamari for gluten-free version))
- 1 teaspoon toasted sesame oil (for the dressing)
- 1 teaspoon fresh grated ginger (for marinating the salmon)
- 1/2 pcs lime (juice, for garnish and for the dressing if desired)
- 1 teaspoon honey or agave syrup (optional, to balance the marinade)
- 1 spoon mixed sesame seeds (toasted, to complete)
- 2 pcs spring onions (thinly sliced for garnish)
Preparation
-
1
Cook the rice according to the package instructions, drain it and let it cool slightly. Then season it with rice vinegar and a pinch of salt, stirring gently so as not to crush the grains.
Durata indicativa: 15 min
Tip: For a crispier result, let the rice rest covered for 5 minutes after cooking.
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2
Prepare the marinade by combining soy sauce, sesame oil, grated ginger, and honey. Cut the salmon into regular cubes and let it marinate for 8–10 minutes in the refrigerator.
Durata indicativa: 10 min
Tip: Do not marinate it longer to preserve the sashimi texture; use tamari sauce for a gluten-free version.
-
3
Cook the edamame in boiling water for 3–4 minutes, drain and cool under cold running water to maintain color and texture.
Durata indicativa: 6 min
Tip: Add a pinch of coarse salt to the cooking water to flavor the edamame.
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4
Slice the avocado and cucumber into thin slices or ribbons. Slice the spring onions. Prepare a large bowl or two individual bowls to assemble the ingredients.
Durata indicativa: 5 min
Tip: To get regular cucumber ribbons, use a peeler or a thin blade mandoline.
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5
Assemble the poke bowls: spread the rice at the base, add marinated salmon, cucumber, edamame, avocado, and spring onions. Finish with toasted sesame seeds and a squeeze of lime.
Durata indicativa: 4 min
Tip: Arrange the ingredients in sections for a clean and photogenic premium-style visual effect.
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6
If you want, finish with a drizzle of extra sesame oil or a splash of soy sauce before serving.
Durata indicativa: 1 min
Tip: Serve immediately to enjoy the freshness of the fish and the crunchiness of the vegetables.
Notes and Tips
For a crispier result, let the rice rest covered for 5 minutes after cooking.
Do not marinate it longer to preserve the sashimi texture; use tamari sauce for a gluten-free version.
Add a pinch of coarse salt to the cooking water to flavor the edamame.
To get regular cucumber ribbons, use a peeler or a thin blade mandoline.
Arrange the ingredients in sections for a clean and photogenic premium-style visual effect.
Serve immediately to enjoy the freshness of the fish and the crunchiness of the vegetables.
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