This salmon and mango poke bowl with lime combines the delicacy of sashimi salmon with the sweetness of mango and the citrus note of lime, for a fresh, balanced, and visually inviting dish. The soft rice creates the perfect base for marinated salmon cubes, creamy avocado, edamame, and crunchy vegetables, all finished with a lime sauce, toasted sesame seeds, and spring onion.
Ideal for those looking for a light but nutritious meal, the recipe is designed to highlight quality ingredients with a quick and carefully detailed preparation.
Ingredients
- 160 g sushi rice (rinsed and cooked according to instructions, left to cool)
- 250 g fresh salmon (sashimi-grade, cut into cubes)
- 1 pcs mango (ripe, peeled and cut into cubes (about 200 g))
- 1 pcs avocado (ripe, sliced and seasoned with a little lime to prevent oxidation)
- 100 g shelled edamame (blanched and cooled)
- 1/2 pcs cucumber (cut into thin rounds or julienne)
- 50 g red cabbage (finely sliced to add crunch and color)
- 2 tablespoons soy sauce (use tamari if you want the gluten-free version)
- 1 spoon sesame oil (toasted for more flavor)
- 1 pcs lime (juice and grated zest for the dressing and for the salmon)
- 1 teaspoon honey or agave (to balance the acidity of the lime in the sauce)
- 1 spoon sesame seeds (toasted for garnish)
- 1 pcs spring onion (cut into thin rounds to finish)
Preparation
-
1
Cook the sushi rice: rinse the rice under running water until the water runs clear, then cook it following the water/rice proportions (in a pot or rice cooker). Once cooked, transfer it to a wide bowl and let it cool slightly.
Durata indicativa: 20 min
Tip: For perfect rice, let it rest for a few minutes with the lid closed and then fluff with a spatula; do not cool excessively to maintain the texture.
-
2
Prepare the salmon: cut the fresh salmon into regular cubes and transfer it to a large bowl.
Durata indicativa: 5 min
Tip: Use a sharp knife for clean cuts; keep the fish refrigerated until assembly.
-
3
Marinate the salmon with 1 tablespoon of soy sauce, 1/2 tablespoon of sesame oil, the zest and juice of half a lime, and a drizzle of honey. Let it marinate for 8-10 minutes in the refrigerator.
Durata indicativa: 10 min
Tip: Do not marinate too long to maintain the salmon's texture; adjust salt by adding soy sauce little by little.
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4
Prepare the vegetables and fruit: cut mango, avocado, cucumber, slice the spring onion, drain the edamame and slice the red cabbage.
Durata indicativa: 8 min
Tip: Spray a little lime juice on the avocado to prevent browning and keep the colors bright.
-
5
Mix the dressing: in a small bowl emulsify the remaining soy sauce, sesame oil, lime juice, and honey until you get a smooth sauce.
Durata indicativa: 3 min
Tip: Taste and balance acidity and sweetness: add more honey if you prefer a softer note.
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6
Assemble the poke bowls: divide the rice into two bowls, arrange the marinated salmon, mango, avocado, edamame, cucumber, and red cabbage on top. Drizzle with the dressing, sprinkle with sesame seeds and spring onion.
Durata indicativa: 5 min
Tip: Play with colors during assembly: place ingredients in small groups for a food photography effect.
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7
Serve immediately and enjoy the fresh poke bowl with a final sprinkle of lime zest if you want an extra citrusy touch.
Durata indicativa: 2 min
Tip: The bowl is best consumed immediately; avoid preparing it too far in advance to maintain distinct textures.
Notes and Tips
For perfect rice, let it rest for a few minutes with the lid closed and then fluff with a spatula; do not cool excessively to maintain the texture.
Use a sharp knife for clean cuts; keep the fish refrigerated until assembly.
Do not marinate too long to maintain the salmon's texture; adjust salt by adding soy sauce little by little.
Spray a little lime juice on the avocado to prevent it from browning and keep the colors bright.
Taste and balance acidity and sweetness: add more honey if you prefer a softer note.
Play with colors during assembly: place ingredients in small groups for a food photography effect.
The bowl is best consumed immediately; avoid preparing it too far in advance to maintain distinct textures.
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