Salmon Poke Bowl
Raw marinated salmon over rice with avocado, cucumber and edamame.
20 min
2 servings
Difficulty 2/5
Lunch · Dinner
Prep 20 min
Cubed raw salmon sits in soy sauce, sesame oil and lime for ten minutes, which is long enough to season it and short enough to keep the texture. Everything else is assembled cold, so the only cooking in the bowl is the rice.
Per serving
664
kcal / serving
Ingredients
Written for 2 servings. Change the servings to rescale every amount.
Sesame Seeds · Garnish
1 tablespoon (9 grams)
Chilli Flakes · Garnish
1 pinch
Salmon
Salmon, Atlantic
250 grams
Soy Sauce
2 tablespoons (32 grams)
Sesame Oil
1 teaspoon (4.5 grams)
Lime
15 grams
Bowl
White Rice, cooked
300 grams
Avocado
100 grams
Cucumber
120 grams
Edamame
100 grams
Green Onion / Spring Onion
1 stalk (15 grams)
Steps
Use salmon sold for eating raw, or fish that has been frozen at −18 °C for at least 24 hours. Skin it, check for pin bones and cut it into 2 cm cubes.
5 min
Stir the soy sauce, sesame oil and lime juice together, pour it over the salmon and leave it in the fridge for 10 minutes. Longer than that and the fish starts to cure.
2 min
Slice the cucumber into thin half-moons, dice the avocado and cut the green onion on an angle.
8 min
Divide the rice between two bowls at room temperature, arrange the fish and the vegetables in sections on top, spoon the marinade over and finish with sesame seeds and chilli flakes.
5 min
Serving suggestion
A spoon of sriracha stirred into Greek yogurt makes the usual spicy mayo without the fat.
Storage
Eat the same day it is assembled. Raw fish is not a leftover.
Notes
Tuna works in place of the salmon under the same rule: raw-grade fish only.
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