Salmon Poke Recipe

A fresh, vibrant salmon poke recipe featuring sushi-grade salmon, marinated in a soy-sesame blend, served over sushi rice with crisp vegetables and customizable toppings. Quick to make, restaurant-worthy, and packed with nourishing ingredients.

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Course: Main Course

Cuisine: Japanese

Prep Time: 15

Marinating Time: 10

Total Time: 25

Servings:

Calories: 450kcal

Cost: $20

Equipment

Sharp knife for cutting the salmon
Rice cooker or medium saucepan for the rice
Mixing bowls
Cutting board
Fish tweezers for removing bones

Ingredients

the Salmon Poke

1 lb sushi-grade salmon cut into 1-inch cubes
¼ cup soy sauce
2 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon mirin Japanese sweet rice wine
1 tablespoon fresh ginger grated
Mixed sesame seeds black and white
Fresh basil leaves

the Bowl Base

2 cups sushi rice cooked & cooled
1 avocado sliced
1 large cucumber diced
1 cup purple cabbage
1 cup edamame shelled
2-3 fresh jalapeños
1 orange
Red chili flakes optional

Instructions

Cook Rice

Rinse sushi rice until water runs clear
Cook according to package instructions
Let cool to room temperature

Prepare Salmon

Cut salmon into 1-inch cubes
Whisk together: soy sauce, sesame oil, rice vinegar, mirin, and grated ginger
Gently toss salmon in marinade
Let marinate 5-10 minutes (no longer)

Prep Vegetables

Slice avocado into fan pattern
Cut cucumber into 1-inch cubes
Finely shred purple cabbage
Thinly slice jalapeños
Cut orange into thin slices
Shell edamame if necessary

Assemble Bowl

Place rice on one side of bowl
Arrange marinated salmon next to rice

Create sections with:

Fanned avocado slices
Seasoned cucumber cubes
Shredded cabbage
Edamame

Garnish with:

Fresh basil
Jalapeño slices
Orange slices
Mixed sesame seeds

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition