This Poke Salmon and Avocado Bowl combines the delicacy of marinated raw salmon with the creaminess of avocado, balanced by slightly tangy sushi rice, crunchy edamame, and a soy and sesame oil-based sauce. Ideal for a complete lunch or a casual dinner, the recipe focuses on fresh ingredients and quick preparation: the rice requires a short cooking time, the salmon marinates in a few minutes, and the bowl is assembled in a few steps.
Perfect for those looking for a flavorful yet fresh dish, with possible variations to adapt to tastes and dietary needs, while maintaining the colorful aesthetic typical of poke.
Ingredients
- 200 g sushi rice (washed and drained)
- 250 g fresh salmon (sushi-grade) (cut into 1.5 cm cubes)
- 1 ripe avocado (sliced or cubed, drizzled with lime to prevent oxidation)
- 120 g shelled edamame (cooked and cooled)
- 1/2 cucumber (cut into julienne or thin slices)
- 1 carrot (cut into matchsticks or coarsely grated)
- 2 tablespoons soy sauce (or tamari) (for marinating; use tamari for gluten-free version)
- 1 spoon sesame oil (toasted, for marinating)
- 1 teaspoon honey or agave syrup (to balance the marinade)
- 1 teaspoon rice vinegar (to season the rice with a pinch of salt and sugar)
- 1 spoon sesame seeds (toasted for garnish)
- 1 spoon rehydrated wakame seaweed (optional, for an iodine touch)
- 1 lime (juice to use on avocado and dressing)
- 1 spring onion (thinly sliced for garnish)
Preparation
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1
Cook the sushi rice according to the instructions, then mix it with rice vinegar, a pinch of salt, and a little sugar; let it cool to room temperature.
Durata indicativa: 15 min
Tip: Spread the rice on a large tray to speed up cooling without drying it out.
-
2
Prepare the marinade by mixing soy sauce, sesame oil, and honey; add the salmon cubes and let marinate for 5–10 minutes in the refrigerator.
Durata indicativa: 10 min
Tip: Do not marinate too long to maintain the salmon’s texture; if preferred, use sauce separately during assembly.
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3
Cut avocado, cucumber, and carrot; drain the edamame and prepare the rehydrated seaweed if you use it.
Durata indicativa: 5 min
Tip: Drizzle the avocado with a little lime juice to prevent browning.
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4
In a bowl, place the rice as a base, add the marinated salmon, and arrange the other ingredients in visible sections: avocado, edamame, cucumber, carrot, and wakame.
Durata indicativa: 5 min
Tip: Alternate colors and textures for an appealing visual effect and balanced bite.
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5
Top with toasted sesame seeds, sliced spring onion, and a few drops of sesame oil or extra sauce as desired.
Durata indicativa: 1 min
Tip: For a spicy touch, add a dollop of wasabi mayonnaise or a drizzle of sriracha.
Notes and Tips
Spread the rice on a large tray to speed up cooling without drying it out.
Do not marinate too long to maintain the salmon’s texture; if preferred, use sauce separately during assembly.
Drizzle the avocado with a little lime juice to prevent browning.
Alternate colors and textures for an appealing visual effect and balanced bite.
For a spicy touch, add a dollop of wasabi mayonnaise or a drizzle of sriracha.
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