Salmon Poke Bowl

If you love sushi, then this Sashimi-Grade Salmon Poke Bowl is about to become your new obsession. Think of it as a deconstructed sushi roll with all the freshness, flavour, and colour you love, but way easier to make at home. It’s vibrant, nourishing, and just begging to be eaten straight from the bowl.

And with the weather (hopefully!) warming up soon, this one is perfect for a warm summers evening. This poke bowl is almost always requested by my kids, and I simply love that! My preference is to keep this dish light and minimal, so I make a super simple dressing with only rice wine vinegar, sesame oil and soy sauce. 

By all means, you can adapt this however which way your tastes buds like! Adding wasabi for heat, lime juice for acidity, fresh chilli, or maybe kewpie mayo or perhaps a sriracha? The beauty of poke bowls is the flexibility - you can build this just for you, exactly how you like it.

But for now, here is my version, keeping it fresh and clean for a gorgeously light meal. 

Ingredients:

(Serves 2–3)

• 200g fresh sashimi-grade salmon, diced
• 1 cup cooked sushi rice, cooled slightly
• ½ avocado, Finely sliced
• ½ cucumber, julienned or diced
• ½ cup edamame beans, shelled
• 1 tsp sesame seeds (black, white, or both)
  
• 1 radish, finely sliced
• Optional: nori strips, pickled ginger, wasabi for extra heat

Dressing 

• 1 tbsp sesame oil
• 2 tsbp rice wine vinegar
• 1-2 tbsp soy sauce
• ½ tsp sesame seeds
• 1 spring onion, finely sliced
  

Method 

1. Prepare the sushi rice as per the packet instructions. Once cooked, spread the rice out onto a flat tray to cool down. Drizzle with a little rice wine vinegar and mix through, then set it aside.
2. Next, start with the sesame dressing and the salmon - we want the salmon to lightly marinate in all those flavours while we prepare everything else. In a small mixing bowl, add the sesame oil, rice wine vinegar and soy sauce and mix together - adjust to your liking here! Add the sliced spring onion, and sesame seeds too. 
3. Now, cut your salmon into small cubes. Delicately toss this through the dressing and set aside while you prepare the remainder of the ingredients. 
4. Wash, pat dry, shell, finely slice - get all your ingredients ready. 
5. Assemble your bowls! Spoon the rice into bowls as the base.
6. Arrange the salmon, sliced avocado, cucumber, radish, and edamame on top.
7. Drizzle with extra sesame dressing and sprinkle with sesame seeds. Enjoy!
   

Tips / Notes:

• For a little crunch, toss in roasted nori, crispy shallots, or even a handful of sesame seeds.
• Keep the salmon chilled until the very last second—freshness is everything.
• This bowl is casual, cheerful, and flexible: swap ingredients to suit your mood or what’s in your fridge.

This Salmon Poke Bowl is simple, fresh, and satisfying. Bright colours, rich flavours, and that perfect balance of textures make it a bowl you’ll want to eat again and again. Treat it as a weekday lunch, or a midweek summer evening pick-me-up.... the joy is in the making and the eating.