Salmon Poke Bowl Recipe

Prepare and Marinate

Pat the sushi-grade salmon dry with paper towels. Cut into 1/2-inch cubes and place in a medium bowl.

In a small bowl whisk together soy sauce, sesame oil, rice vinegar, honey (or mirin), and Sriracha (if using) until combined.

Pour the marinade over the cubed salmon, add the sliced green onions and toasted sesame seeds, gently toss to coat. Cover and refrigerate for 10–20 minutes while you prepare other components. Do not marinate longer than 30 minutes to preserve texture and freshness.

Cook Rice

Rinse the short-grain rice under cold water until the water runs mostly clear (2–3 rinses). Drain well.

Combine rinsed rice and 1.1 cups water in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let stand, covered, 10 minutes.

While rice rests, mix rice vinegar, sugar, and salt until dissolved. Gently fold the seasoned vinegar into the hot rice with a rice paddle or spatula, spreading and folding rather than stirring aggressively to avoid mashing the grains. Let rice cool slightly to warm (not hot) before assembling bowls.

While rice cooks and salmon marinates, prepare vegetables: thinly slice cucumber, shred carrots if not pre-shredded, cook shelled edamame according to package (usually boiling 3–5 minutes), then drain and cool.

Slice the avocado just before assembly to prevent browning. Prepare any additional garnishes: pickled ginger, nori strips, furikake, extra sesame seeds, and scallions.

Whisk together mayonnaise, Sriracha, and lime juice in a small bowl until smooth. Taste and adjust heat or acidity as desired. Transfer to a squeeze bottle or small bowl for serving.

Divide the warm seasoned rice between 2 bowls (about 1/2 cup cooked rice per serving if making two; adjust to preference).

Top each bowl with marinated salmon (divide evenly), cucumber, shredded carrots, edamame, and avocado slices. Arrange toppings in sections for an attractive presentation.

Drizzle spicy mayo lightly over the salmon if using, sprinkle additional toasted sesame seeds, furikake or nori strips, and sliced scallions. Add pickled ginger on the side if desired.

Serve immediately. If not serving right away, keep marinated salmon chilled and add to bowls just before serving to maintain texture.