Seafood/ Vegetarian

Salmon Poke Bowl

On the Menu Tonight – Salmon Poke Bowl! If you like sushi, you are going to love this! The best part is you don’t have to actually roll and cut a sushi roll. The hardest part about making this Salmon Poke Bowl is waiting for the salmon to marinate. Sharpen your knife, make your version, and let me know how it turns out.

Salmon Poke Bowl

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By Patrick Dulmage Serves: 4
Prep Time: 1 hour Cooking Time: 30 minutes Total Time: 1 hour 30 minutes

Salmon Poke Bowl


  • Salmon:
  • 16 oz Salmon, skinned and deboned
  • 1 Tbsp Rice wine vinegar
  • 1 Tbsp Sugar
  • 3-4 Tbsp Soy Sauce
  • Sesame Seed oil
  • Lime juice
  • 1-2 squirts Siracha
  • Scallions, chopped (approx. ¼ cup) reserve some for garnish
  • Avocado
  • Cucumber
  • Sesame seeds, black and white
  • Pinch of Salt
  • Rice:
  • 2 cups Sushi Rice
  • ½ - 1 Seasoned Seaweed / Nori Sheet – cut into small ribbons
  • Sesame seeds, black and white
  • Extras:
  • 1 Avocado
  • ¼ - ½ length of Seedless Cucumber



Rinse the rice in a bowl until the water runs clear to get the starch off of it.


Put the rice in the pot with 2 cups, plus a few tablespoons of water.


Bring to a boil uncovered. Then cover and reduce heat to lowest setting for 15 minutes.


Turn off and let sit for another 10 minutes. Let the rice completely cool off.


While the rice cools, cut salmon into ½ inch cubes.


Put the salmon into a mixing bowl, add the soy sauce, sesame seed oil, scallions, and salt.


Let the salmon rest with the seasonings at least 30-45 minutes.


Cut cucumber in half length-wise, then cut thin slices.


Cut the avocado in half and cut into slices.


After the salmon has rested and the rice has cooled it’s time to assemble.


In a bowl, add the rice, top with the salmon poke. Garnish with the cucumber and avocado slices, and some nori sheet slices.


Sprinkle with sesame seeds.

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