This spring poke bowl combines seasonal ingredients for a balanced and surprising dish: soft sashimi salmon, protein-rich edamame, sweet strawberries, and slightly citrusy sushi rice. The dressing made from soy, lime, and sesame oil emphasizes fresh notes, while cucumber, spring onion, and toasted seeds add crunch and character.
Ideal for a quick but refined lunch, the recipe is designed to highlight seasonality without giving up the quick preparation typical of poke bowls.
Ingredients
- 200 g sushi rice (cooked and seasoned with rice vinegar, sugar, and salt)
- 250 g salmon sashimi (fresh, diced (sashimi-grade))
- 150 g edamame (shelled and lightly sautéed or boiled)
- 150 g strawberries (washed and cut into wedges)
- 1 cucumber (thinly sliced into half-moons)
- 2 spring onions (cut into thin rings)
- 1 spoon sesame oil (preferably toasted)
- 2 tablespoons soy sauce (low salt if preferred)
- 1 spoon lime juice (fresh)
- 1 teaspoon honey or maple syrup (to balance acidity)
- 1 teaspoon sesame seeds (toasted for garnish)
- 1 leaf nori (cut into thin strips (optional))
- 1 spoon light olive oil (for sautéing edamame, optional)
- 1 g salt (to taste (for rice and vegetables))
- 1 g black pepper (freshly ground, to taste)
Preparation
-
1
Cook the sushi rice according to the instructions on the package; while still warm, season it with a mixture of 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and a pinch of salt. Let it cool to room temperature.
Durata indicativa: 20 min
Tip: Spread the rice on a baking tray to speed up cooling without losing its texture.
-
2
Prepare the dressing by mixing soy sauce, sesame oil, lime juice, and honey until smooth.
Durata indicativa: 3 min
Tip: Taste and adjust: more lime for acidity, more honey for sweetness.
-
3
If you use frozen edamame, boil them for 3–5 minutes in salted water, drain and dry; briefly sauté them in a pan with a drizzle of oil if you want more flavor.
Durata indicativa: 7 min
Tip: Do not overcook the edamame to maintain bright green color and crunchiness.
-
4
Cut the salmon into regular cubes and season it with a teaspoon of soy sauce and a few drops of lime to lightly flavor.
Durata indicativa: 5 min
Tip: Handle the fish cold to maintain optimal texture.
-
5
Prepare the vegetables: slice the cucumber, cut the strawberries into wedges, and slice the spring onions.
Durata indicativa: 5 min
Tip: Regular cuts improve the final appearance of the bowl.
-
6
Assemble the poke bowls by spreading the rice on the bottom, then arrange salmon, edamame, strawberries, cucumber, and spring onions in harmonious sections.
Durata indicativa: 3 min
Tip: Leave spaces between ingredients for a more inviting visual effect.
-
7
Drizzle with the dressing just before serving and finish with toasted sesame seeds and nori strips.
Durata indicativa: 2 min
Tip: Add the dressing just before eating to keep the ingredients crunchy.
-
8
Serve the poke bowl immediately, accompanied by extra lime and, if you like, a pinch of chili flakes.
Tip: If preparing for multiple people, keep the ingredients separate and put the dressing aside.
Notes and Tips
Spread the rice on a baking tray to speed up cooling without losing its texture.
Taste and adjust: more lime for acidity, more honey for sweetness.
Do not overcook the edamame to maintain bright green color and crunchiness.
Handle the fish cold to maintain optimal texture.
Regular cuts improve the final appearance of the bowl.
Leave spaces between ingredients for a more inviting visual effect.
Add the dressing just before eating to keep the ingredients crunchy.
If preparing for multiple people, keep the ingredients separate and put the dressing aside.
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