The Poke Salmon and Edamame Bowl combines raw and cooked ingredients in a balance of flavors and textures: slightly sweet and tangy sushi rice, lime-marinated sashimi salmon with soy sauce, tender edamame, creamy avocado, and crunchy vegetables. Carefully presented, each element maintains its visual and taste identity for a colorful and neat result, perfect for those seeking a quick yet refined meal.
Ideal for light lunches or informal dinners, this recipe is designed to enhance the freshness of the ingredients, with a premium photographic graphic style reminiscent of I Love Poke: orderly arranged ingredients, color contrasts, and details that invite consumption.
Ingredients
- 200 g Sushi rice (Arborio rice or sushi rice, rinsed)
- 45 ml Rice vinegar (for seasoning the rice)
- 12 g Sugar (for the rice dressing)
- 3 g Salt (for the rice dressing)
- 250 g Sashimi salmon (fresh, food-grade, skin removed and diced)
- 150 g Edamame (shelled, steamed or boiled)
- 1 piece Avocado (ripe but firm, sliced)
- 100 g Cucumber (julienned or thinly sliced)
- 4 pieces Radishes (thinly sliced for crunch and color)
- 30 g Pickled ginger (optional, to cleanse the palate)
- 30 ml Soy sauce (prefer low-salt version or tamari for gluten-free)
- 15 ml Toasted sesame oil (for aroma)
- 30 g Mayonnaise (for the spicy sauce; mix with sriracha if you like it hot)
- 1 spoon Sriracha (optional, for spicy mayonnaise)
- 10 g Sesame seeds (toasted, for garnish)
- 1 piece Lime (juice, to marinate the salmon and add flavor)
- 1 piece Spring onion (only the green part, finely chopped for garnish)
Preparation
-
1
Rinse the rice under running water until the water runs clear; cook it according to the package instructions (about 15–18 minutes), then let it rest covered for 5 minutes.
Durata indicativa: 25 min
Tip: Use a fine mesh strainer to rinse well; for 200 g of rice, a light pressure with the palm of your hand helps remove excess starch.
-
2
Prepare the rice seasoning by mixing rice vinegar, sugar, and salt until dissolved; gently fold into the cooked rice and let cool to room temperature.
Durata indicativa: 5 min
Tip: Pour the dressing slowly while stirring with a wooden spoon to avoid crushing the grains.
-
3
Cut the salmon into regular cubes and marinate for 5–10 minutes with lime juice, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil.
Durata indicativa: 10 min
Tip: Do not marinate the salmon too long to preserve its texture; if you prefer, keep some cubes unmarinated for contrast.
-
4
Cook the edamame for a few minutes in boiling salted water, drain and cool under cold water; season with a drizzle of sesame oil if desired.
Durata indicativa: 5 min
Tip: Pre-shelled edamame speed up preparation; cook them just long enough to keep them tender.
-
5
Prepare the spicy mayo by mixing mayonnaise and sriracha to taste. Slice avocado, cucumber, radishes, and chop the spring onion.
Durata indicativa: 5 min
Tip: To keep the avocado green, lightly spray lime juice before placing it in the bowl.
-
6
Assemble the poke bowls by spreading the rice on the bottom, then neatly arrange the marinated salmon, edamame, avocado, cucumbers, and radishes. Garnish with sesame seeds, spring onion, and pickled ginger; finish with a drizzle of soy sauce or spicy mayo as desired.
Durata indicativa: 5 min
Tip: Arrange the ingredients in neat sections for a "tidy" visual effect typical of I Love Poke; take the photo before mixing.
Notes and Tips
Use a fine mesh strainer to rinse well; for 200 g of rice, a light pressure with the palm of your hand helps remove excess starch.
Pour the dressing slowly while stirring with a wooden spoon to avoid crushing the grains.
Do not marinate the salmon too long to preserve its texture; if you prefer, keep some cubes unmarinated for contrast.
Pre-shelled edamame speed up preparation; cook them just long enough to keep them tender.
To keep the avocado green, lightly spray lime juice before placing it in the bowl.
Arrange the ingredients in neat sections for a "tidy" visual effect typical of I Love Poke; take the photo before mixing.
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