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Salmon Poke Bowl

Fresh cubed salmon marinated in soy sauce and sesame oil, served over sushi rice with avocado, edamame, cucumber, and a drizzle of spicy mayo.

LunchHawaiianEasy

20 min

Prep

20 min

Cook

40 min

Total

Servings

Easy

Difficulty

Instructions

Cook sushi rice according to package directions. Let it cool to room temperature.

Cut the salmon into 1/2-inch cubes. Toss with soy sauce, sesame oil, and rice vinegar. Refrigerate for 10 minutes.

Tip: Only use sushi-grade salmon from a trusted fishmonger. The fish is served raw.

Slice the avocado and dice the cucumber. Mix the mayonnaise and sriracha together for the spicy mayo.

Divide the rice between two bowls. Arrange the marinated salmon, avocado, cucumber, and edamame on top.

Drizzle with spicy mayo, sprinkle with sesame seeds and sliced green onions. Serve immediately.

Nutrition per Serving

520kcal

Calories

34g

Protein

52g

Carbs

20g

Fat

Fiber

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Salmon Poke Bowl

Ingredients

For the poke

For the bowl

For the spicy mayo

Instructions

Nutrition per Serving

Tags

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