The Poke bowl with exotic fruit and salmon from I Love Poke combines the delicacy of sashimi salmon with the liveliness of mango, pineapple, and avocado, on a slightly vinegared rice base. The citrus notes and the salty touch of lime and soy sauce create a balanced contrast, while edamame, crunchy cucumber, and sesame seeds add different textures.
It is a recipe designed for those seeking taste and freshness in a single dish, easy to customize according to preferences and perfect for summer lunches, light dinners, or to bring to work as meal prep.
Ingredients
- 200 g fresh salmon (sashimi grade) (cut into cubes; ensure it is suitable for raw consumption)
- 200 g sushi rice (cooked and lightly vinegared)
- 30 ml rice vinegar (for the rice, with 1 teaspoon of sugar and a pinch of salt)
- 1 piece ripe mango (cut into cubes)
- 100 g fresh pineapple (cubed, very ripe)
- 1 piece avocado (sliced, drizzle with lime to prevent oxidation)
- 80 g shelled edamame (cooked and cooled)
- 1/2 piece cucumber (thinly sliced or julienned)
- 1 spoon soy sauce (use tamari for gluten-free version)
- 1 spoon toasted sesame oil (for the salmon dressing)
- 1 spoon lime juice (to lightly marinate the salmon and season)
- 1 teaspoon fresh chili pepper (finely chopped, optional for a spicy touch)
- 1 spoon mixed sesame seeds (for garnish)
- 1 teaspoon fleur de sel or sea salt (to adjust to taste)
Preparation
-
1
Cook the sushi rice following the water/rice ratio indicated on the package. Once cooked, transfer it to a large bowl and season with rice vinegar, sugar, and salt; mix gently and let cool to room temperature.
Durata indicativa: 25 min
Tip: Spread the rice on a wide bowl to cool it faster without crushing it.
-
2
Prepare the salmon: cut into regular cubes and marinate for 5–10 minutes with soy sauce, sesame oil, lime juice, and chili if desired.
Durata indicativa: 10 min
Tip: Do not marinate for too long to maintain the sashimi's texture.
-
3
Cut the fruit: mango and pineapple into cubes, avocado into slices, and cucumber into thin slices. Cook or blanch the edamame if they are not already prepared.
Durata indicativa: 8 min
Tip: Choose well-ripened fruit for maximum flavor; for mango, check that it yields slightly to pressure.
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4
Assemble the poke bowls: spread the rice as a base, add the marinated salmon, and neatly arrange mango, pineapple, avocado, edamame, and cucumber around it.
Durata indicativa: 5 min
Tip: Use kitchen tongs to place the ingredients precisely and achieve an inviting appearance.
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5
Season with an extra drizzle of soy sauce or ponzu, a squeeze of lime, and finish with sesame seeds and a pinch of fleur de sel.
Durata indicativa: 2 min
Tip: Add the sauce just before serving to keep the rice from becoming too wet.
Notes and Tips
Spread the rice on a wide bowl to cool it faster without crushing it.
Do not marinate for too long to maintain the sashimi's texture.
Choose well-ripened fruit for maximum flavor; for mango, check that it yields slightly to pressure.
Use kitchen tongs to place the ingredients precisely and achieve an inviting appearance.
Add the sauce just before serving to keep the rice from becoming too wet.
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