Seared Salmon Poke Bowl Recipe

Rinse and Cook Rice

Rinse 1 cup sushi rice under cold water until the rinse runs clear to remove excess starch. Drain well.

Combine rinsed rice and 1.25 cups water in a small saucepan. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes or until water is absorbed and rice is tender.

Remove from heat and let sit, covered, 10 minutes to steam.

Season Rice

While rice rests, mix 1 tablespoon rice vinegar, 1 teaspoon sugar and 1 teaspoon salt until dissolved. Gently fold seasoning into warm rice with a wooden spoon or spatula, taking care not to mash grains. Keep rice warm.

Prepare Marinade and Marinate

In a bowl, whisk 3 tbs soy sauce, 1 tbs sesame oil, 1 tsp rice vinegar, 1 tsp honey, 1 tsp grated ginger, 1 minced garlic clove and 1 tsp crushed red pepper. Reserve 1 tablespoon of the mixture for drizzling/finishing. Pat the salmon dry and cut into 1-inch cubes or 3–4 pieces if you prefer larger seared pieces. Toss salmon gently with the remaining marinade and let sit 8–10 minutes (no more than 15) in the refrigerator to flavor; do not over-marinate or the fish will firm.

Sear the Salmon

Heat 1 tablespoon neutral oil in a nonstick or stainless-steel skillet over medium-high heat until shimmering. Remove salmon from marinade (shake off excess; do not overcrowd the pan). Sear salmon cubes or pieces 1–2 minutes per side for a firm exterior but still tender interior. Total searing time depends on piece size — aim for medium-rare to medium doneness for poke bowls. If using larger pieces, sear 2–3 minutes per side. Transfer to a plate and let rest 1–2 minutes. Brush reserved marinade over seared salmon.

Prepare vegetables: thinly slice or julienne 1/2 cup cucumber, cook and drain 1/2 cup shelled edamame (if frozen, blanch 2–3 minutes then cool), shred 1/4 cup carrot, thinly slice 2 scallions, and slice 1 avocado just before assembling to prevent browning.

If using nori, cut 1 sheet into thin strips or crumble a pinch of furikake. Toast 1 tsp sesame seeds in a dry skillet over medium-low heat 1–2 minutes until fragrant, watching carefully to avoid burning.

Make or prepare sauces: if making spicy mayo, mix 2 tbs mayo with sriracha to taste (about 1/2–1 tps depending on heat preference). Warm the unagi sauce slightly if thick; squeeze lime wedges for serving.

Taste and adjust salt and pepper as needed. Keep sauces at room temperature until assembly.

Divide warm seasoned rice between 2 bowls (about 1/2 cup cooked rice per serving if you want lighter rice; this recipe yields roughly 2 generous bowls).

Top each bowl with seared salmon pieces, arranging vegetables (cucumber, edamame, carrot), sliced avocado, and pickled ginger if using.

Drizzle spicy mayo and a little unagi or reserved marinade over the bowl. Sprinkle toasted sesame seeds, sliced scallions, and nori strips or furikake on top. Finish with a squeeze of lime and additional soy or salt to taste.

Serve immediately while the rice is warm and salmon is just-seared.