This poke bowl with sushi rice and salmon combines the delicacy of rice seasoned with ginger and rice vinegar with the freshness of sashimi salmon, enriched with creamy avocado, edamame, and crunchy fresh vegetables. Ideal for a light but filling lunch, the recipe focuses on quality ingredients and quick preparation: cook the rice, season it with the right sweet and sour emulsion, cut the salmon into cubes, and layer the elements for a balanced result in taste and colors.
Perfect to customize with sauces as you like and to be served as takeaway or as a main dish at home.
Ingredients
- 200 g sushi rice (washed and drained)
- 40 ml rice vinegar (for seasoning the rice)
- 15 g sugar (for the rice dressing)
- 3 g salt (for the rice dressing)
- 240 g fresh sashimi-grade salmon (cut into cubes)
- 30 ml soy sauce (you can substitute with tamari for a gluten-free version)
- 10 ml sesame oil (toasted for more aroma)
- 1 unit avocado (ripe, sliced)
- 100 g shelled edamame (cooked and cooled)
- 100 g cucumber (cut into thin slices)
- 50 g carrot (julienne for crunchiness)
- 30 g pickled ginger (gari) (to taste)
- 4 g nori flakes (or crunchy seaweed)
- 10 g sesame seeds (toasted)
- 1 unit spring onion (thinly sliced)
- 1 unit lime (juice for marinating and seasoning)
- 20 g spicy mayonnaise (optional) (mix with sriracha sauce for a spicy variant)
Preparation
-
1
Cook the sushi rice following the recommended water/rice proportions; once cooked, transfer it to a large bowl and season it with rice vinegar, sugar, and salt, mixing gently to avoid crushing the grains. Let it cool to room temperature.
Durata indicativa: 25 min
Tip: Use a fan or cloth to speed up cooling and achieve shiny rice.
-
2
Prepare the salmon: cut it into regular cubes and season it with soy sauce, sesame oil, and a splash of lime juice. Let it marinate for 10 minutes in the refrigerator to absorb the flavors.
Durata indicativa: 10 min
Tip: For food safety, use sashimi-grade salmon and keep it cold until assembly.
-
3
Prepare the vegetables: slice the cucumber, cut the avocado, cook the edamame, and prepare the carrot julienne. Toast the sesame seeds in a pan to enhance their aroma.
Durata indicativa: 10 min
Tip: Cut ingredients into similar shapes and sizes for a harmonious presentation.
-
4
Assemble the poke bowls: distribute the rice into the bowls, add the marinated salmon, and arrange the other ingredients in portions around the rice. Finish with pickled ginger, nori, sesame seeds, and a squeeze of lime; serve immediately.
Durata indicativa: 5 min
Tip: Do not overmix: let diners combine the flavors according to their taste.
Notes and Tips
Use a fan or cloth to speed up cooling and achieve shiny rice.
For food safety, use sashimi-grade salmon and keep it cold until assembly.
Cut ingredients into similar shapes and sizes for a harmonious presentation.
Do not overmix: let diners combine the flavors according to their taste.
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