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Fresh Salmon Avocado Poke Bowl Recipe with Crunchy Veggies

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This vibrant poke bowl features sashimi-grade salmon, creamy avocado, and a medley of crunchy veggies atop seasoned sushi rice, all brought together with a tangy, spicy poke sauce. It’s a quick, healthy, and customizable meal perfect for lunch, dinner, or entertaining guests.

Ingredients

Scale
  • 2 cups sushi rice, cooked and slightly cooled
  • 1 tablespoon rice vinegar (for rice)
  • 1 teaspoon sugar (optional, for rice flavor)
  • Pinch of sea salt
  • Mixed greens or baby spinach (optional)
  • 8 ounces sashimi-grade salmon, skinless and diced
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon rice vinegar (for poke sauce)
  • 1 teaspoon honey or agave syrup
  • 1 teaspoon sriracha or chili garlic sauce
  • 2 green onions, finely sliced
  • 1 tablespoon toasted sesame seeds
  • 1 large avocado, ripe and diced
  • 1/2 cup English cucumber, thinly sliced
  • 1/4 cup red radish, thinly sliced
  • 1/4 cup carrot, julienned or shredded
  • 1/2 cup edamame, shelled and steamed
  • Nori sheets, cut into strips (optional)
  • Pickled ginger (optional)
  • Extra sesame seeds (for topping)

Instructions

  1. Rinse sushi rice under cold water until water runs clear. Cook rice according to package directions (typically 2 cups rice to 2 1/4 cups water).
  2. Let cooked rice sit covered for 10 minutes, then fluff with a fork.
  3. Mix 1 tablespoon rice vinegar, 1 teaspoon sugar, and a pinch of salt in a small bowl. Stir into warm rice and let cool to room temperature.
  4. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and sriracha until smooth. Adjust heat or sweetness to taste.
  5. Pat salmon dry and cut into 1/2-inch cubes. Place in a medium mixing bowl, pour poke sauce over, add green onions and sesame seeds, and toss gently. Cover and marinate in the refrigerator for 10-15 minutes.
  6. Slice avocado, cucumber, radish, and carrots. Steam edamame if needed. Cut nori sheets into strips.
  7. Scoop sushi rice into serving bowls (about 1 cup per bowl). Top with marinated salmon, avocado, cucumber, radish, carrots, edamame, and greens.
  8. Sprinkle with extra sesame seeds and nori strips. Add pickled ginger if desired. Drizzle reserved poke sauce over the bowl.
  9. Serve immediately for best texture. If prepping ahead, cover tightly and refrigerate.

Notes

Use the freshest sashimi-grade salmon for safety and best flavor. Marinate salmon briefly to avoid mushy texture. Customize toppings and base to suit dietary needs. For vegetarian, swap salmon for tofu. Serve cold for best texture. Store leftovers tightly covered in the fridge for up to 24 hours; assemble bowls fresh for best results.

Nutrition

Keywords: poke bowl, salmon, avocado, sushi rice, healthy, quick dinner, gluten-free, easy lunch, sashimi, seafood, veggies

Find it online: https://bitematrix.com/fresh-salmon-avocado-poke-bowl-recipe-with-crunchy-veggies/