Salmon Poke Bowl Recipe

Rinse rice

Place 2 cups sushi rice in a fine-mesh sieve and rinse under cold running water, swishing with your hand, until the water runs mostly clear (about 2–3 minutes). Drain well.

Cook rice

Combine rinsed rice and 2.2 cups water in a medium saucepan with a tight-fitting lid. Let sit 30 minutes (optional) then bring to a gentle boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.

Season rice

While rice cooks, warm 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp salt in a small saucepan over low heat just until sugar dissolves (or microwave briefly). Transfer cooked rice to a wide shallow bowl or wooden hangiri. Gently fold the vinegar mixture into the rice with a wooden spatula, fanning the rice as you fold to cool to slightly warm. Cover with a damp towel to keep moist.

Prepare cucumber: Trim ends of 1 English cucumber. Halve lengthwise and thinly slice on a bias (or use a mandoline) into 1/8–1/4" slices. Place slices in a bowl and sprinkle with 1/2 tsp kosher salt; toss and let sit 10 minutes to draw out moisture. Gently squeeze excess liquid and discard.

Make marinade & toss: Whisk together 2 tbs rice vinegar, 1 tbs soy sauce, 1 tsp sesame oil, 1 tsp sugar, 1 tbs toasted sesame seeds and 1/4 tsp red pepper flakes (if using). Toss cucumber slices in the marinade and let sit at least 10 minutes (can refrigerate up to 1 hour).

Prepare salmon: Pat 12 oz sushi‑grade salmon dry with paper towels. Cut into 1/2"–3/4" cubes and place in a medium bowl.

Make poke sauce: In a small bowl whisk together 2 tbs soy sauce, 1 tsp sesame oil, 1 tsp mirin, 1 tsp gochujang (or sriracha), and 1/2 tbs honey or maple syrup until smooth.

Marinate salmon: Pour the sauce over the cubed salmon, add 1 chopped green onion (white + light green parts), and 1 tsp toasted sesame seeds. Toss gently to coat. Let sit refrigerated for 10–15 minutes while other components are finished (do not marinate longer than 30 minutes for texture).

Prepare edamame: If using frozen shelled edamame, blanch in boiling salted water for 2–3 minutes until bright green and tender. Drain and shock in ice water, then drain well and pat dry. Season lightly with a pinch of salt or a few drops of sesame oil if desired.

Prepare nori and avocado: Cut 2 nori sheets into thin strips. Slice 1 avocado just before assembly to avoid browning.

Assemble bowls: Divide seasoned sushi rice between 4 bowls (about 1/2 cup cooked rice per serving — yields 4 servings from recipe). Arrange marinated cucumber, marinated salmon (divide evenly), edamame, avocado slices, nori strips and pickled ginger attractively over the rice.

Finish & serve: Garnish each bowl with remaining sliced scallions (use 2 stalks), a sprinkle of furikake or extra toasted sesame seeds, and lime wedges. Serve immediately so salmon stays cool and rice is slightly warm. Offer extra soy sauce or spicy mayo on the side.