Build a fresh and nutritious poke bowl with sushi-grade salmon, sunomono (tangy cucumber and daikon salad), miso spinach, edamame, avocado, and any other of your favorite toppings.
What Makes Salmon Poke Bowl Healthy?
The key ingredients in this bowl offer valuable nutritional benefits:
Salmon: Rich in omega-3 fatty acids, salmon provides essential fats that help reduce inflammation, improve heart health, and support brain function. It also gives you essential amino acids for muscle repair and overall body function.
Miso Sesame Spinach: This delicious spinach salad offers probiotic benefits of miso and nutrients like vitamins A, C, K, folate, and minerals in the spinach.
Cucumber Daikon Sunomono Salad: This delicious, light salad features cucumber and daikon radish in a light rice vinaigrette. It offers fiber, antioxidants, vitamin C, potassium, magnesium, and probiotic benefits.
Avocado: In addition to adding protein and richness to your poke bowl, avocado adds heart-healthy fats that can help lower bad cholesterol levels. Its fiber content aids in digestion, while potassium helps maintain healthy blood pressure levels.
Ingredients
You can customize the toppings of your poke bowl based on personal preference, but for the bowl I used:
- sushi-grade salmon
- Japanese short-grain white rice
- cucumber daikon sunomono salad
- miso sesame spinach
- avocado
- shelled edamame
- sesame seeds
- seasoned rice vinegar
- pickled ginger and soy sauce for serving
For the Sriracha Mayo:
- mayonnaise
- sriracha sauce
- toasted sesame oil
Scroll the recipe card below for exact quantities.
Instructions
Cook rice according to package instructions. I use a rice cooker on the Japanese rice setting.
Using a sharp knife, slice the salmon against the grain into nigiri sushi-sized pieces.
Prepare the cucumber daikon sunomono salad and miso sesame spinach according to recipe instructions (you can make them in advance and refrigerate).
Prepare sriracha mayo by mixing the mayonnaise, sriracha, and sesame oil in a small bowl.
Just before ready to serve, toss very hot rice in the seasoned rice vinegar. Use a ‘shamoji’ (japenese rice spatula), or a regular spatula using a folding motion to prevent rice breakage.
Assemble poke bowls: Divide cooked rice between four bowls. Distribute and arrange the salmon, sunomono salad, miso spinach, edamame, and sliced avocado across the top of each bowl. Sprinkle with sesame seeds.
Add a pinch of pickled ginger to each bowl.
Serve with sriracha mayo and soy sauce on the side.
(Or, add sriracha mayo to a ziplock sandwich bag, cut the corner, and drizzle it over the bowls in a zig-zag fashion.)
Recipe FAQs
What type of salmon should I use for a poke bowl?
Use sushi-grade salmon to ensure safety and quality when consuming raw fish. This type of salmon is processed and frozen to kill any parasites.
Can I use cooked salmon instead of raw?
Yes, you can substitute cooked salmon if you prefer or if you’re concerned about eating raw fish. Grilled or baked salmon works well.
What is sunomono and how do I make it?
Sunomono is a Japanese cucumber and daikon salad marinated in a tangy vinegar-based dressing. Go here to learn how to make it.
What can I substitute for miso spinach?
You can use fresh spinach, fresh cilantro, fresh kale, seaweed salad, or any other nutritious vegetables. There are no rules!
Is this poke bowl gluten-free?
Yes, if you use tamari or gluten-free soy sauce instead of regular soy sauce, it is gluten-free.
How long does the poke bowl stay fresh?
It’s best to consume the poke bowl immediately after preparing for the freshest taste, especially when using raw salmon. If storing, keep in the refrigerator for up to 24 hours.
Can I make this poke bowl ahead of time?
Yes, you can prepare all the components ahead of time and assemble just before serving. Store each ingredient separately in the fridge to maintain freshness.
How do I properly store leftover salmon?
If you have leftover sushi-grade salmon, store it in an airtight container in the refrigerator and consume within 24 hours to ensure safety and freshness.
Salmon Poke Bowl
Ingredients
Poke Bowl:
- 2 cups Japanese short grain white rice
- 1 lb sushi-grade salmon
- cucumber daikon sunomono salad (see recipe link)
- miso sesame spinach (see recipe link)
- 1 large avocado, peeled and sliced
- 1/2 cup shelled edamame
- 1 tbsp sesame seeds
- 4 tbsp seasoned rice vinegar
- pickled ginger and soy sauce for serving
Sriracha Mayo
- 1/4 cup mayonnaise
- 1 tsp sriracha
- 1/8 tsp toasted sesame oil
Instructions
- Cook rice according to package instructions. I use a rice cooker on the Japanese rice setting.
- Using a sharp knife, slice the salmon against the grain into nigiri sushi-sized pieces.
- Prepare the cucumber daikon sunomono salad and miso sesame spinach according to recipe instructions (you can make them in advance and refrigerate).
- Prepare sriracha mayo by mixing the mayonnaise, sriracha, and sesame oil in a small bowl.
- Just before ready to serve, toss very hot rice in the seasoned rice vinegar. Use a 'shamoji' (japenese rice spatula), or a regular spatula using a folding motion to prevent rice breakage.
- Assemble poke bowls: Divide cooked rice between four bowls. Distribute and arrange the salmon, sunomono salad, miso spinach, edamame, and sliced avocado across the top of each bowl. Sprinkle with sesame seeds.
- Add a pinch of pickled ginger to each bowl.
- Serve with sriracha mayo and soy sauce on the side. (Or, add sriracha mayo to a ziplock sandwich bag, cut the corner, and drizzle it over the bowls in a zig-zag fashion.)
2 Comments
Loved this – fresh and healthy
cucumber + spinach take time but worth it.