This poke bowl with a salad base and salmon combines the lightness of green leaves with the softness of sashimi salmon, creamy avocado, edamame, and a sweet and sour marinade made with tamari and sesame oil. Ideal for those looking for a quick yet tasty solution, the recipe plays on contrasts of texture and flavor: crunchy vegetables, toasted seeds, and a touch of ginger to enliven every bite.
Perfect for a summer lunch or an informal dinner, it takes about 30 minutes to prepare and lends itself to gluten-free or vegetarian variations by replacing the fish with marinated tofu.
Ingredients
- 260 g fresh sashimi salmon (preferably sashimi quality, diced)
- 150 g mixed salads (lettuce, arugula, and lamb's lettuce, washed and dried)
- 1 pcs avocado (ripe but firm, sliced)
- 1 pcs cucumber (medium, cut into julienne or thin slices)
- 100 g shelled edamame (fresh or frozen, blanched 3-4 min)
- 1 pcs carrot (medium, cut into julienne)
- 3 pcs radishes (thinly sliced for crunch)
- 2 tablespoons sesame seeds (toasted for more aroma)
- 2 tablespoons spring onion (only the green part, thinly sliced)
- 30 g pickled ginger (optional, for garnish)
- 2 tablespoons tamari or soy sauce (use tamari for gluten-free version)
- 1 spoon sesame oil (preferably toasted)
- 1 spoon extra virgin olive oil (to emulsify the marinade)
- 1 teaspoon honey or agave syrup (to balance acidity)
- 1 teaspoon rice vinegar (or lime juice for a fresh touch)
- 1 clove garlic (finely chopped (optional))
- 1 teaspoon fresh ginger (grated, for the marinade)
- 20 g crispy (seaweed or onion) (optional, for texture contrast)
Preparation
-
1
Prepare the marinade: in a bowl combine tamari, sesame oil, extra virgin olive oil, honey, rice vinegar, grated garlic and ginger; emulsify with a fork until you get a homogeneous sauce.
Durata indicativa: 5 min
Tip: If you want to reduce salt, use half the amount of tamari and add more lime juice for freshness.
-
2
Cut the salmon into regular cubes and transfer them to a bowl; pour 2/3 of the marinade over the fish, mix gently and let rest in the refrigerator for 10-15 minutes.
Durata indicativa: 15 min
Tip: Marinating the salmon for too long can change its texture; 10-15 minutes is enough to flavor it.
-
3
Blanch the edamame for 3-4 minutes (if frozen) and quickly drain them in cold water to maintain color and crunchiness.
Durata indicativa: 5 min
Tip: If you use fresh edamame, 2-3 minutes will suffice; check the texture by biting a pod.
-
4
Prepare the vegetables: slice cucumber, carrot, and radishes; cut the avocado and combine with the salad mix. Dress the salad with the remaining marinade, slightly diluted with a splash of water if too strong.
Durata indicativa: 8 min
Tip: Season the avocado at the last moment to prevent it from oxidizing quickly.
-
5
Assemble the poke bowls: spread the salad base, add the marinated salmon, avocado, cucumber, edamame, and carrot. Finish with spring onion, sesame seeds, pickled ginger, and the chosen crunchy topping.
Durata indicativa: 3 min
Tip: Arrange the ingredients in sections for the typical aesthetic effect of poke bowls and serve immediately.
Notes and Tips
If you want to reduce salt, use half the amount of tamari and add more lime juice for freshness.
Marinating the salmon for too long can change its texture; 10-15 minutes is enough to flavor it.
If you use fresh edamame, 2-3 minutes will suffice; check the texture by biting a pod.
Season the avocado at the last moment to prevent it from oxidizing quickly.
Arrange the ingredients in sections for the typical aesthetic effect of poke bowls and serve immediately.
Reviews
Leave a Review
User Reviews
Be the first to review this recipe!
