This poke bowl combines the freshness of raw salmon with the crunchiness of cucumber, radish, and edamame, enriched with creamy avocado and a completely gluten-free homemade dressing. The sauce made from tamari, rice vinegar, and sesame oil offers a balance of saltiness and sweetness that enhances each ingredient without overpowering its taste.
Perfect for those looking for a practical and tasty solution for lunch or dinner, the recipe is designed to be easily replicated also in meal-prep version and adapted to vegetarian preferences or alternative proteins.
Ingredients
- 200 g sushi rice (rinsed and cooked according to instructions)
- 300 g fresh salmon (sashimi) (sushi quality, diced)
- 1 pcs avocado (ripe but firm, sliced)
- 120 g shelled edamame (already cooked or blanched)
- 1/2 pcs cucumber (cut into thin slices)
- 4 pcs radishes (thinly sliced for crunch)
- 1 pcs mango (optional) (diced for a sweet touch)
- 2 pcs spring onion (only the green part, chopped)
- 1 spoon sesame seeds (toasted for garnish)
- 1 leaf nori (crumbled or cut into strips)
- 4 tablespoons tamari (gluten-free soy sauce, base of the dressing)
- 1 spoon sesame oil (preferably toasted for aroma)
- 2 tablespoons rice vinegar (adjusts the acidity of the sauce)
- 1 teaspoon fresh grated ginger (for freshness)
- 1 clove garlic (optional, grated)
- 1 teaspoon honey or agave syrup (adjust sweetness; use agave for vegan version)
- 1 spoon gluten-free mayonnaise (optional) (for a creamy sauce)
- 1 pcs lime (juice to finish and balance flavors)
Preparation
-
1
Cook the sushi rice: rinse well, cook in water with a 1:1.1-1.2 ratio until done, then let it rest covered for 10 minutes and fluff with a fork.
Durata indicativa: 25 min
Tip: Use cold water initially and do not stir too much to avoid breaking the grains.
-
2
Prepare the gluten free sauce: mix tamari, sesame oil, rice vinegar, grated ginger, garlic (if you want), honey or agave and, if desired, a tablespoon of gluten free mayonnaise for creaminess.
Durata indicativa: 5 min
Tip: Taste and adjust sweetness or acidity; the sauce should be balanced and not too salty.
-
3
Cut the salmon into uniform cubes and season it with 1-2 tablespoons of sauce to lightly flavor before assembling.
Durata indicativa: 5 min
Tip: Let it marinate for 5-10 minutes in the fridge for a stronger flavor; do not exceed to maintain texture.
-
4
Prepare the vegetables and toppings: slice cucumber, radishes, cut the avocado and mango, drain the edamame, and chop the spring onion.
Durata indicativa: 8 min
Tip: Cut the ingredients into similar pieces for a harmonious presentation and balanced distribution of flavors.
-
5
Assemble the poke bowls: spread the rice on the bottom, add salmon, avocado, edamame, cucumber, mango, and radishes. Drizzle the sauce and finish with sesame seeds, nori, and lime.
Durata indicativa: 5 min
Tip: Serve immediately to maintain freshness; if preparing in advance, keep rice and toppings separate and add the sauce at the moment.
Notes and Tips
Use cold water initially and do not stir too much to avoid breaking the grains.
Taste and adjust sweetness or acidity; the sauce should be balanced and not too salty.
Let it marinate for 5-10 minutes in the fridge for a stronger flavor; do not exceed to maintain texture.
Cut the ingredients into similar pieces for a harmonious presentation and balanced distribution of flavors.
Serve immediately to maintain freshness; if preparing in advance, keep rice and toppings separate and add the sauce at the moment.
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