Salmon & Avocado Poke Bowl
A fresh, no-cook Hawaiian-Japanese rice bowl — cubed salmon, avocado, cucumber and edamame over rice with a sesame-soy dressing.
- 540
- kcal
- 34g
- protein
- 15 min
- time
Method
Prep the salmon
If using raw salmon, make sure it's sushi-grade. Cut the sushi-grade salmon, cubed into even bite-sized cubes.
Dress the salmon
Mix the soy sauce, sesame oil and rice vinegar (optional), then gently toss the salmon cubes in it. Let it sit while you prep the rest.
Add the rice
Spoon the cooked rice into a bowl as the base (nicer lightly cooled than piping hot).
Build the bowl
Arrange the dressed salmon, avocado, sliced, cucumber, sliced and edamame, shelled on top in sections.
Finish
Finish with sesame seeds and spring onion, sliced (optional), and drizzle over any dressing left in the bowl.
Notes
Around 540 kcal and 34g protein. Naturally lactose-free. IMPORTANT on raw salmon: only eat it raw if it's labelled sushi-grade or previously frozen for raw consumption — supermarket fresh salmon isn't automatically safe raw. Works just as well with smoked salmon (sidesteps the raw issue entirely — reduce the soy as smoked is saltier), cooked, or tinned salmon. Raw fish isn't advised if pregnant or immunocompromised. Adding tofu bumps the protein. Rice is nicer lightly cooled for a poke bowl.