Japanese-Inspired Salmon Poke Bowl

Name: Japanese-Inspired Salmon Poke Bowl
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
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

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

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

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

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

In a small dish, mix the remaining soy sauce, sesame oil, and 1 tsp wasabi paste to create a drizzling sauce.
4

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

Sprinkle with 1 sheet cut into thin strips nori sheets, 2 sliced green onion, and 2 tsp toasted sesame seeds.
7

Add a small pile of 2 tbsp pickled ginger to the side of each bowl.
8

Sprinkle 1 tsp furikake seasoning over the rice.
9

Drizzle the wasabi-soy sauce over the entire bowl.
10

Serve immediately.

Questions

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

Yes. The gluten in this entry 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 leftovers within two hours and eat them within two days (seafood turns fast). It is served cold; there is nothing to reheat.

Can I halve or double Japanese-Inspired Salmon Poke Bowl?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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