This poke bowl is designed for those looking for a healthy, quick, and flavorful lunch: sashimi salmon cubes marinated in tamari and sesame oil rest on slightly tangy sushi rice, surrounded by creamy avocado, protein-rich edamame, crunchy cucumber, and red cabbage for color and fiber. The result is a fresh and satisfying one-dish meal, with a balance of textures and taste contrasts, ready in less than 40 minutes.
Perfect for a lunch break at the office or a light evening meal, the recipe is easily customizable (from fish-free versions to spicier variants) and suitable for those who want to pay attention to ingredient quality without giving up the pleasure of taste.
Ingredients
- 250 g sushi rice (short-grain rice, rinsed and cooked)
- 300 ml water (for cooking the rice)
- 3 tablespoons rice vinegar (to be slightly warmed and mixed with sugar and salt)
- 1 spoon sugar (for the rice dressing)
- 1 teaspoon salt (for the rice dressing)
- 280 g fresh sashimi salmon (cleaned, skinless, cut into cubes (140 g per serving))
- 1 piece avocado (ripe, sliced)
- 1/2 piece cucumber (thinly sliced)
- 120 g shelled edamame (already cooked or blanched)
- 80 g red cabbage (finely sliced for crunch and color)
- 2 tablespoons tamari (or soy sauce) (use tamari for the gluten-free version)
- 1 teaspoon sesame oil (for aroma in the marinade)
- 1 teaspoon sesame seeds (toasted, for garnish)
- 1 piece spring onion (finely sliced)
- 1 piece lime (juice for dressing and freshness)
- 1.5 tablespoons mayonnaise + sriracha (mixed for a spicy sauce (optional))
Preparation
-
1
Rinse the rice until the water is clear. Cook the rice with the indicated water following the desired method (pot or rice cooker). Heat rice vinegar, sugar, and salt until dissolved and mix into the cooked rice, keeping it airy.
Durata indicativa: 25 min
Tip: Rinse the rice several times to remove the starch: you will get firmer and separate grains.
-
2
Cut the salmon into regular cubes and place them in a bowl. Add tamari, sesame oil, lime juice, and sliced spring onion; mix and let the marinade rest for 8–10 minutes.
Durata indicativa: 10 min
Tip: Use sashimi-grade salmon and keep cold until serving.
-
3
Prepare the other ingredients: slice avocado and cucumber, shell or heat the edamame, and finely slice the red cabbage. Quickly toast the sesame seeds in a pan if they are not already toasted.
Durata indicativa: 10 min
Tip: Cutting ingredients into similar shapes helps with the bowl's aesthetics.
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4
Divide the hot rice into two bowls, place the marinated salmon on one side, and arrange the other ingredients in clusters around it to create a contrast of colors. Add a drizzle of sauce (remaining tamari or chili mayo) and sprinkle with sesame seeds.
Durata indicativa: 5 min
Tip: Arrange the ingredients in strips or wedges for a photogenic and balanced composition.
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5
Serve immediately accompanied by extra lime. To store, keep the salmon separate and consume within 24 hours while keeping the rice refrigerated.
Durata indicativa: 2 min
Tip: Do not prepare the bowl fully assembled well in advance to maintain textures and freshness.
Notes and Tips
Rinse the rice several times to remove the starch: you will get firmer and separate grains.
Use sashimi-grade salmon and keep cold until serving.
Cutting ingredients into similar shapes helps with the bowl's aesthetics.
Arrange the ingredients in strips or wedges for a photogenic and balanced composition.
Do not prepare the bowl fully assembled well in advance to maintain textures and freshness.
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