The Poke salmon avocado bowl from I Love Poke combines fresh ingredients and simple technique for a result with a contemporary flavor profile: soft rice seasoned with vinegar, marinated sashimi-grade salmon cubes, avocado cream, crunchy edamame, and a vinaigrette made with tamari and sesame oil. Perfect for those looking for a unique, quick, and premium-looking lunch, this bowl balances saltiness, creaminess, and freshness with touches of acidity and spiciness to enhance every bite.
Ingredients
- 180 g sushi rice (short-grain) (washed and cooked according to instructions, for 2 servings)
- 3 tablespoons rice vinegar (for seasoning the rice)
- 1 spoon sugar (for the rice dressing)
- 1 teaspoon salt (to be mixed with the rice seasoning)
- 240 g sashimi-grade salmon (cut into cubes (about 120 g per serving); use fresh quality or blast-chilled salmon compliant with regulations)
- 1 ripe avocado (cut into slices or cubes)
- 100 g shelled edamame (cooked and cooled)
- 1/2 cucumber (julienned or thinly cubed)
- 2 tablespoons tamari or low-gluten soy sauce (for marinating the salmon and seasoning)
- 1 teaspoon sesame oil (for marinating and flavor)
- 1 spoon light olive oil (optional in the vinaigrette)
- 1 teaspoon sriracha or chili paste (to mix with mayonnaise for optional spicy mayo)
- 2 tablespoons mayonnaise (for the spicy sauce (optional))
- 1 spoon sesame seeds (toasted, for garnish)
- 2 spring onion (finely sliced)
- 1 lime (juice to finish and add acidity)
- 2 sheets nori or wakame seaweed (cut into thin strips, optional as topping)
Preparation
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1
Cook the sushi rice according to the manufacturer's instructions; once cooked, transfer it to a large bowl and season with rice vinegar, sugar, and salt, mixing gently and allowing to cool to lukewarm temperature.
Durata indicativa: 20 min
Tip: Spread the rice on a wide container to speed up cooling without crushing the grains.
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2
Prepare the marinade for the salmon by mixing tamari, sesame oil, and a splash of lime juice; add the salmon cubes and let marinate in the refrigerator for 10–15 minutes.
Durata indicativa: 15 min
Tip: Do not marinate too long to avoid cooking the salmon with acidity.
-
3
Meanwhile, cut the avocado, cucumber, and slice the spring onion; briefly heat the edamame if they are pre-cooked and drain them.
Durata indicativa: 10 min
Tip: Spray a little lime juice on the avocado to prevent oxidation.
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4
Prepare the sauce: emulsify tamari, sesame oil, and olive oil; for a spicy variant, add mayonnaise and sriracha to taste.
Durata indicativa: 5 min
Tip: Taste and adjust the flavor: more tamari for saltiness, more lime for freshness.
-
5
Distribute the rice in the bowls, create space for the various ingredients, and arrange salmon, avocado, edamame, and cucumber in harmonious sections.
Durata indicativa: 5 min
Tip: Use spoons or molds for a more refined aesthetic effect.
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6
Lightly season with the prepared sauce, sprinkle with sesame seeds, and add strips of nori and spring onion for color and crunch.
Durata indicativa: 2 min
Tip: Add the sauce gradually to avoid soaking the rice too much.
-
7
Finish with a splash of lime juice and, if desired, a teaspoon of extra hot sauce for those who love a strong flavor.
Durata indicativa: 1 min
Tip: Serve immediately to maintain the freshness of the ingredients.
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8
For takeout portions, keep the rice separate and the sauces on the side; assemble just before consuming to preserve the texture.
Tip: Use airtight containers to maintain freshness and crunchiness.
Notes and Tips
Spread the rice on a wide container to speed up cooling without crushing the grains.
Do not marinate too long to avoid cooking the salmon with acidity.
Spray a little lime juice on the avocado to prevent oxidation.
Taste and adjust the flavor: more tamari for saltiness, more lime for freshness.
Use spoons or molds for a more refined aesthetic effect.
Add the sauce gradually to avoid soaking the rice too much.
Serve immediately to maintain the freshness of the ingredients.
Use airtight containers to maintain freshness and crunchiness.
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