Poke Bowl with Salmon
4 servings Master the art of the Hawaiian delight with this authentic Poke Bowl with Salmon recipe. A vibrant and healthy meal, it features perfectly seasoned sushi rice, fresh marinated salmon, and a colorful array of delicious toppings like avocado, mango, and edamame. This guide will walk you through creating a restaurant-quality... Read more ... poke bowl right in your own kitchen for a truly satisfying experience. Read less x saved Tom the Chef Founder August 25, 2025 30 min.30 min.1/5 30 min. 30 min. 1/5 Ingredients: Rice: 2 cups of sushi rice (Japanese short grain rice) - washed over a strainer (*)3 ½ cups of water¼ cup of rice vinegar2 TSP of granulated sugar½ TSP of salt Pinch of ground pepper (adjust if needed) 2 cups of sushi rice (Japanese short grain rice) - washed over a strainer (*) 3 ½ cups of water ¼ cup of rice vinegar 2 TSP of granulated sugar ½ TSP of salt Pinch of ground pepper (adjust if needed) Fish: 1 LB of salmon fillets - skinless (or tuna, preferably not previously frozen)2 TBSP of rice vinegar2 TBSP of Extra Virgin Olive Oil1 TBSP of toasted sesame oil2 TSP of soy sauce½ TSP of ground ginger¼ TSP of salt¼ TSP of pepper 1 LB of salmon fillets - skinless (or tuna, preferably not previously frozen) 2 TBSP of rice vinegar 2 TBSP of Extra Virgin Olive Oil 1 TBSP of toasted sesame oil 2 TSP of soy sauce ½ TSP of ground ginger ¼ TSP of salt ¼ TSP of pepper Garnish: 2 PCS of avocados - peeled, pitted, cut in half and sliced½ PC of English cucumber - sliced (or other kind of cucumber)12 OZ of mukimame - defrosted (if frozen) or fresh (mukimame is shelled edamame)1 PC of mango - peeled, pitted, and diced1 bunch of scallion (green onion) - sliced1 TBSP of white sesame seeds1 TBSP of black sesame seeds 2 PCS of avocados - peeled, pitted, cut in half and sliced ½ PC of English cucumber - sliced (or other kind of cucumber) 12 OZ of mukimame - defrosted (if frozen) or fresh (mukimame is shelled edamame) 1 PC of mango - peeled, pitted, and diced 1 bunch of scallion (green onion) - sliced 1 TBSP of white sesame seeds 1 TBSP of black sesame seeds Spicy Mayo: ½ cup of mayonnaise2 TBSP of sriracha sauce (adjust if needed) Pinch of salt (adjust if needed) Pinch of pepper (adjust if needed) ½ cup of mayonnaise 2 TBSP of sriracha sauce (adjust if needed) Pinch of salt (adjust if needed) Pinch of pepper (adjust if needed) * Optionally substitute with any rice you have available. ** Fish for this is best to be fresh and not previously frozen. That is very important for the right flavor. Consumption of raw fish is at your own risk. To try to prevent any potential health problems, use only fish from verified suppliers and only fish that is fresh and properly stored. Optionally, you can partially or even fully cook fish if it better suits your preferences. Tuna is a more common fish for a poke bowl, but salmon is a very good option, too. On top of that, it is usually much easier to find good fresh and not previously frozen salmon than tuna. If you have access to both, choose what you like. Be aware that many stores around sell defrosted, previously frozen fish (look on the label for the term “previously frozen” and/or ask the shop assistant to make sure). Tools: 1x Measuring Spoons1x Measuring Cups1x Chef’s knife1x Cutting Board2x Medium Mixing Bowl (3 – 4 QT)1x Silicone Brush1x Whisks1x Sieve1x Wooden Spoon1x Rice Cooker or Medium Sauce Pan (about 4 QT)1x Colander1x Silicone Spatula1x Squeeze Bottles (Optionally) 1x Measuring Spoons 1x Measuring Cups 1x Chef’s knife 1x Cutting Board 2x Medium Mixing Bowl (3 – 4 QT) 1x Silicone Brush 1x Whisks 1x Sieve 1x Wooden Spoon 1x Rice Cooker or Medium Sauce Pan (about 4 QT) 1x Colander 1x Silicone Spatula 1x Squeeze Bottles (Optionally) Directions: All ingredients that you need to prepare Poke Bowl with Salmon 1. Rice Preparation: Start the preparation of the Poke Bowl with Salmon by preparing the rice. 1.1. Rinse: 1.1.1. Place 2 cups of sushi rice in the strainer and thoroughly rinse under cold water. 1.1.2. Then add to the rice cooker or pot. 1.2. Cook: 1.2.1. Add: 3 ½ cups of water Briefly stir, cover with a lid, and cook until done: A. Cooking in rice cooker: Do not stir rice during cooking. Do not open the rice cooker during cooking — or at least try to eliminate it. Most rice cookers will turn off automatically after you are done (follow the manual). Do not stir rice during cooking. Do not open the rice cooker during cooking — or at least try to eliminate it. Most rice cookers will turn off automatically after you are done (follow the manual). B. Cooking in a pot (on the stove): Cook covered with a lid on medium heat with occasional stirring until all liquid is absorbed. Water should not boil but only simmer during cooking (temperature about 195°). When all liquid is absorbed, make sure that the rice is cooked by tasting it. If the rice needs more time, add a little more water and keep cooking for a little longer. Cook covered with a lid on medium heat with occasional stirring until all liquid is absorbed. Water should not boil but only simmer during cooking (temperature about 195°). When all liquid is absorbed, make sure that the rice is cooked by tasting it. If the rice needs more time, add a little more water and keep cooking for a little longer. 1.3. Final Phase: 1.3.1. Remove the pot from the stove or disconnect the cooked rice and add: ¼ cup of white rice vinegar 2 TSP of granulated sugar ½ TSP of salt Pinch of ground pepper Thoroughly mix together with a silicone spatula. 1.3.2. Taste and add salt and pepper if needed. 1.3.3. Set aside for later steps. Note: A poke bowl is best served with rice at room temperature or slightly warmer, not hot. For that reason, it is best to let the rice cool to room temperature. This decision is totally up to you, and you can even prepare a poke bowl with hot, steamy rice if you wish. 2. Fish Preparation: 2.1. Prepare a brushing mixture by placing it into the medium mixing bowl: 2 TBSP of white rice vinegar 2 TBSP of extra virgin olive oil 1 TBSP of toasted sesame oil 2 TSP of soy sauce ½ TSP of ground ginger ¼ TSP of pepper ¼ TSP of salt Thoroughly stir until fully combined (about 30 seconds). 2.2. Then, make sure that the fish fillets are rinsed correctly in cold water. 2.3. Place fish on the cutting board and cut it into thin slices or dice (size about ½ to ¾”). 2.4. Brush fish on the cutting board generously with a brushing mixture. Tip: Optionally, you can place fish slices into the bowl with the brushing mixture and gently stir them with a silicone spatula instead of brushing. However, brushing is generally gentler and can be beneficial. 2.5. Set it aside to let it marinate at room temperature until you complete other steps. 3. Garnish Preparation: 3.1. Avocado: 3.1.1. Cut avocados into halves around the pit. 3.1.2. Then separate the halves using a twisty move. 3.1.3. Remove and dispose of the pit by hand. 3.1.4. Then use a soup spoon to remove the avocado halves from the skin. 3.1.5. Slice each half. 3.2. Cucumber: 3.2.1. Thoroughly clean the cucumber under cold water. 3.2.2. Then cut into thin slices (leave the skin on). 3.3. Mukimame: 3.3.1. Place frozen mukimame into the bowl and pour hot water over it. 3.3.2. Let mukimame sit in hot water in for a few minutes to let it defrost. 3.3.3. Then drain over a colander. 3.4. Mango: 3.4.1. Carefully cut around the diameter of the mango (around a wider diameter). 3.4.2. Separate the mango into two halves and remove the pit. 3.4.3. Then, carefully perform a crisscross cut in each half of the mango to create future dice (do not cut through the skin). 3.4.4. Invert the halves and cut the dice from the skin. 3.5. Green Onion: 3.5.1. Thoroughly clean green onions under cold water. 3.5.2. Cut off and dispose of the root. 3.5.3. Then, cut into thin slices. 4. Spicy Mayo Preparation: 4.1. Place into a medium mixing bowl: ½ cup of mayonnaise 2 TBSP of sriracha sauce Pinch of salt Pinch of Pepper Stir together with a whisk until fully incorporated (about 30 seconds). 4.2. Taste and add salt and pepper if needed. 4.3. Set aside for a later step. Optimally fill squeeze bottles for upcoming plating. 5. Assembly: Important: Serve in 4 large mixing bowls. Equally distribute the total amount of all ingredients between all 4 bowls. 5.1. Place and distribute rice over the entire bottom of the bowl. 5.2. Add salmon slices. 5.3. Add avocado slices. 5.4. Add: Sliced English cucumber Mukimame Diced Mango 5.5. Sprinkle with: green onion – sliced white sesame seeds black sesame seeds 5.6. Drizzle with spicy mayo. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.