This Poke Salmon and Avocado Bowl combines the delicacy of sashimi salmon with a savory and slightly sweet marinade, perfectly balanced by creamy avocado and sushi rice. Designed for those seeking a premium but quick lunch break, the recipe plays on contrasting textures — softness of the fish and avocado, crunchiness of cucumber and radishes — and aromatic details like toasted sesame, pickled ginger, and a slightly spicy lime mayonnaise.
Ideal for home preparations or to adapt to a quality delivery menu, the bowl is easily customizable: replace soy sauce with tamari for a gluten-free version or add edamame for more plant-based protein. The result is an elegant, colorful, and perfectly balanced bowl, consistent with the fresh and contemporary tone of I Love Poke.
Ingredients
- 200 g sushi rice (cook according to instructions for a soft base)
- 250 g salmon sashimi (fresh, sashimi grade; diced)
- 1 medium avocado (ripe but firm, cut into cubes)
- 2 tablespoons soy sauce (use tamari for gluten-free version)
- 1 spoon sesame oil (toasted, for marinating)
- 1 spoon rice vinegar (for seasoning the rice)
- 1 teaspoon sugar (for the rice (optional))
- 80 g edamame (shelled, cooked)
- 1/2 cucumber (cut into julienne)
- 4 slices radishes (thin, for crunch)
- 1 spoon sesame seeds (toasted)
- 2 stems spring onion (thinly sliced)
- 1 spoon mayonnaise (mixed with lime juice and a pinch of sriracha)
- 1/2 lemon lime (juice to finish and to prevent avocado oxidation)
- 30 g pickled ginger (to accompany)
Preparation
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1
Cook the sushi rice according to instructions: rinse well, bring to a boil, and cook until absorbed. Immediately season with rice vinegar and sugar, stirring gently and allowing to cool.
Durata indicativa: 20 min
Tip: Cool the rice to room temperature covered with a damp cloth to maintain its moisture.
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2
Prepare the salmon marinade with soy sauce, 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; 10–15 minutes are ideal to flavor without altering the texture.
-
3
Meanwhile, prepare the fresh ingredients: cut the avocado, slice the cucumber and radishes, shell the edamame, and slice the spring onion.
Durata indicativa: 8 min
Tip: Spray a little lime on the avocado to prevent it from darkening while you finish the other ingredients.
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4
Prepare the lime mayonnaise by mixing mayonnaise, lime juice, and a pinch of sriracha; adjust salt if necessary.
Durata indicativa: 3 min
Tip: Adjust the spiciness by adding more or less sriracha to taste.
-
5
Distribute the rice in the bowls, arrange the marinated salmon, avocado, edamame, cucumber, and radishes on top in balanced sections.
Durata indicativa: 4 min
Tip: Assemble the bowl with balanced colors for an appetizing and professional visual effect.
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6
Garnish with spring onion, toasted sesame seeds, and pickled ginger. Finish with a few drops of lime mayonnaise and a splash of fresh lime.
Durata indicativa: 2 min
Tip: Use white and black sesame for color contrast and toasted aroma.
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7
Serve immediately to preserve freshness and texture; if preparing in advance, store the salmon and avocado separately until ready to assemble.
Durata indicativa: 1 min
Tip: For delivery, pack the ingredients separately in airtight containers to prevent the rice from becoming soggy.
Notes and Tips
Cool the rice to room temperature covered with a damp cloth to maintain its moisture.
Do not marinate too long to avoid ‘cooking’ the salmon; 10–15 minutes are ideal to flavor without altering the texture.
Spray a little lime on the avocado to prevent it from darkening while you finish the other ingredients.
Adjust the spiciness by adding more or less sriracha to taste.
Assemble the bowl with balanced colors for an appetizing and professional visual effect.
Use white and black sesame for color contrast and toasted aroma.
For delivery, pack the ingredients separately in airtight containers to prevent the rice from becoming soggy.
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