Description
Hawaiian Salmon Poke Bowl is a vibrant, fresh dish featuring sushi-grade salmon, steamed rice, crisp vegetables, and creamy avocado, all tossed in a savory soy-sesame dressing. This restaurant-style meal is nutrient-rich, easy to prepare at home, and perfect for a healthy lunch or dinner.
Ingredients
Bowl
- 1 lb sushi-grade salmon, diced
- 3 cups cooked sushi rice
- 1 avocado, sliced
- 1 cup cucumber, diced
- 1 cup shelled edamame
- 1 carrot, shredded
- 2 green onions, sliced
- 1 sheet nori, cut into strips
- Sesame seeds, for garnish
Dressing
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
Instructions
- Prepare the dressing: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, grated fresh ginger, and minced garlic until well combined to create a flavorful soy-sesame dressing.
- Marinate the salmon: Gently toss the diced sushi-grade salmon with half of the prepared dressing, ensuring the fish is evenly coated; refrigerate for a few minutes to absorb the flavors.
- Assemble the bowls: Divide the warm, cooked sushi rice evenly among four serving bowls as the base.
- Add the toppings: Arrange the marinated salmon, sliced avocado, diced cucumber, shelled edamame, shredded carrot, and sliced green onions on top of the rice in each bowl beautifully.
- Finish with dressing and garnish: Drizzle the remaining dressing over the bowls, then garnish with sesame seeds and nori strips for extra flavor and texture before serving immediately.
Notes
- Always use fresh, sushi-grade salmon from a trusted source to ensure safety and best flavor.
- Substitute cooked shrimp or tofu if preferred, to accommodate dietary preferences.
- Serve immediately for optimal freshness and texture since the dish contains raw salmon.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Hawaiian
