This poke bowl with marinated salmon combines fresh flavors and contrasting textures: tender and savory salmon, slightly sweet and sour rice, creamy avocado, and crunchy vegetables. The marinade made with tamari, sesame, and lime enhances the fish's flavor without overpowering it, while edamame, cucumber, and red onion add freshness and color.
The result is a balanced single dish, perfect for those looking for a tasty and quick solution, with customization options for intolerances or preferences. Ideal to serve in single-serving bowls for an informal lunch or to prepare in advance for a healthy meal during the week.
Ingredients
- 300 g fresh salmon fillet (sashimi-grade, skinless, diced)
- 200 g sushi rice (washed and cooked according to instructions)
- 30 ml tamari (gluten-free soy sauce, for marinating)
- 15 ml sesame oil (toasted, for depth of flavor)
- 15 ml mirin (or a teaspoon of honey + water if you prefer)
- 10 g fresh grated ginger (for the marinade)
- 1 spoon lime juice (or fresh lemon juice)
- 1 spoon sesame seeds (toasted, for garnish)
- 1 piece ripe avocado (cut into slices or cubes)
- 100 g shelled edamame (cooked and cooled)
- 1/2 piece cucumber (thinly sliced or diced)
- 40 g red onion (thinly sliced, lightly pickled optional)
- 1 spoon furikake or seaweed seasoning (optional, for an umami touch)
- to taste sprouts or cilantro (for garnish and final freshness)
Preparation
-
1
Cook the sushi rice following the manufacturer's instructions; once cooked, mix with a little rice vinegar, a pinch of sugar and salt, then let it cool.
Durata indicativa: 20 min
Tip: Rinse the rice until the water runs clear for a better texture.
-
2
Prepare the marinade by mixing tamari, sesame oil, mirin, grated ginger, and lime juice.
Durata indicativa: 5 min
Tip: Taste the marinade and balance sweetness and acidity to your liking.
-
3
Combine the salmon cubes with the marinade and let rest in the refrigerator for 15–20 minutes, stirring once.
Durata indicativa: 20 min
Tip: Do not marinate too long to maintain the salmon's texture; 15–20 minutes is enough.
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4
Prepare the vegetables: slice the cucumber, cut the avocado, and drain the cooked edamame.
Durata indicativa: 5 min
Tip: To prevent the avocado from oxidizing, squeeze some lime juice over it.
-
5
If you wish, prepare a quick pickled red onion by soaking it in vinegar and a teaspoon of sugar for 10 minutes.
Durata indicativa: 10 min
Tip: Pickled onion adds acidic contrast and color to the bowl.
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6
Compose the poke bowls: distribute the rice into the bowls, add the marinated salmon, then arrange avocado, cucumber, edamame, and onion in sections.
Durata indicativa: 5 min
Tip: Arrange the ingredients by color for an inviting presentation.
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7
Complete with sesame seeds, furikake, and some sprouts or coriander leaves.
Durata indicativa: 2 min
Tip: Add a drizzle of extra sesame oil for aroma if you wish.
-
8
Serve immediately or store the components separately to assemble just before consuming.
Durata indicativa: 1 min
Tip: If preparing in advance, keep the salmon and rice separate to maintain ideal texture.
Notes and Tips
Rinse the rice until the water runs clear for a better texture.
Taste the marinade and balance sweetness and acidity to your liking.
Do not marinate too long to maintain the salmon's texture; 15–20 minutes is enough.
To prevent the avocado from oxidizing, squeeze some lime juice over it.
Pickled onion adds acidic contrast and color to the bowl.
Arrange the ingredients by color for an inviting presentation.
Add a drizzle of extra sesame oil for aroma if you wish.
If preparing in advance, keep the salmon and rice separate to maintain ideal texture.
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