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Japanese-Inspired Salmon Poke Bowl

A fresh and vibrant bowl featuring sushi-grade salmon and Japanese-inspired toppings over seasoned rice. While traditional poke is Hawaiian, this fusion version incorporates Japanese flavors for a delicious lunch option.

20 minEasyServes 2490 cal/serving

JapaneseLunchNo-CookPescatarianHigh ProteinHigh FiberDairy-FreePork-FreeCorn-Free

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Ingredients

  • 1 cup sushi rice, cooked and cooled
  • 1 tbsp rice vinegar
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 8 oz sushi-grade salmon, cubed
  • 2 tbsp soy sauce
  • 2 tsp toasted sesame oil
  • 1 tsp wasabi paste
  • 1 avocado, sliced
  • 1/2 cucumber, thinly sliced
  • 4 radish, thinly sliced
  • 1/2 cup shelled edamame, cooked
  • 1 sheet nori sheets, cut into thin strips
  • 2 green onion, sliced
  • 2 tbsp pickled ginger
  • 2 tsp toasted sesame seeds
  • 1 tsp furikake seasoning

Instructions

  1. 1

    In a small bowl, mix 1 tbsp rice vinegar, 1 tsp granulated sugar, and 1/2 tsp salt. Fold this mixture into 1 cup cooked and cooled sushi rice and let it cool to room temperature.

  2. 2

    In another bowl, gently combine 8 oz cubed sushi-grade salmon with half of the 2 tbsp soy sauce and half of the 2 tsp toasted sesame oil. Let marinate for 5-10 minutes.

  3. 3

    In a small dish, mix the remaining soy sauce, sesame oil, and 1 tsp wasabi paste to create a drizzling sauce.

  4. 4

    To assemble the bowls, divide the seasoned rice between two bowls.

  5. 5

    Arrange the marinated salmon, 1 sliced avocado, 1/2 thinly sliced cucumber, 4 thinly sliced radish, and 1/2 cup cooked shelled edamame on top of the rice.

  6. 6

    Sprinkle with 1 sheet cut into thin strips nori sheets, 2 sliced green onion, and 2 tsp toasted sesame seeds.

  7. 7

    Add a small pile of 2 tbsp pickled ginger to the side of each bowl.

  8. 8

    Sprinkle 1 tsp furikake seasoning over the rice.

  9. 9

    Drizzle the wasabi-soy sauce over the entire bowl.

  10. 10

    Serve immediately.

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Questions

What is Japanese-Inspired Salmon Poke Bowl?

A fresh and vibrant bowl featuring sushi-grade salmon and Japanese-inspired toppings over seasoned rice. While traditional poke is Hawaiian, this fusion version incorporates Japanese flavors for a delicious lunch option. This reference files it under Japanese lunch: made without cooking, rated easy and about 20 minutes start to finish.

How long should Japanese-Inspired Salmon Poke Bowl marinate?

Step 2 reads: "Let marinate for 5-10 minutes." Follow the time in step 2. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Is there a substitute for rice vinegar in Japanese-Inspired Salmon Poke Bowl?

The entry for Japanese-Inspired Salmon Poke Bowl calls for 1 tbsp rice vinegar. In its place: Apple cider vinegar or white wine vinegar, softened with a pinch of sugar, is close. Avoid plain distilled vinegar at full strength, which is much sharper.

Can I use another fish instead of salmon in Japanese-Inspired Salmon Poke Bowl?

Arctic char or steelhead trout cooks the same way. Thinner fillets need a minute or two less, so go by thickness rather than the clock. As written, the entry for Japanese-Inspired Salmon Poke Bowl uses 8 oz sushi-grade salmon, cubed.

How hot is Japanese-Inspired Salmon Poke Bowl?

Only mildly. The heat in Japanese-Inspired Salmon Poke Bowl comes from 1 tsp wasabi paste. For a milder plate, start with half the wasabi and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Japanese-Inspired Salmon Poke Bowl gluten-free?

Yes. The gluten in Japanese-Inspired Salmon Poke Bowl is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Japanese-Inspired Salmon Poke Bowl keep?

Refrigerate what is left of Japanese-Inspired Salmon Poke Bowl within two hours and eat it within two days (seafood turns fast). It is served cold; there is nothing to reheat. The grain firms up as it chills; add a spoonful of water before reheating.

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