Salmon Avocado Poke Bowl

10 takeout menu favorites to take home

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I first ate raw fish when I was about ten or eleven years old. I was at a Japanese buffet and my mom told me to only eat the expensive items so we could enjoy ourselves, which is seafood and sashimi. Of course, I didn’t particularly like raw fish, but as a dutiful daughter, I took her advice.

What is a poke bowl

A poke bowl (pronounced po-Yes!) is a Hawaiian dish of diced fresh fish served over rice with lots of side dishes like avocado, radishes and cucumber.

The fish is usually tuna, but salmon and other sashimi-grade fish can also be used. The diced fish is tossed with a simple dressing of soy sauce, rice vinegar, and sesame oil, which compliments the whole dish beautifully.

Be sure to buy only very high quality salmon as you will be eating it raw. In Japanese supermarkets, fish is called “sashimi” when it is safe to eat raw. Otherwise, ask your fishmonger about the quality of the fish.

Assembling Your Poke Bowl

Here are some great toppings you can add:

Sliced cucumber
Sliced radish
Sliced or diced avocado
Furikake
Thinly sliced spring onions
Red pepper flakes

Eat immediately!

Poke bowls are a fresh dish that should be consumed immediately. Prepare all components just before serving and don’t plan on leftovers!

Prepare a gluten-free poke bowl

If you’re looking for a gluten-free poke bowl, use tamari instead of soy sauce. Tamari has a more intense flavor so I would only use 3 tablespoons of tamari for the sauce.

Because tamari is a much deeper color, the salmon pieces won’t look as vibrant once mixed with the dressing.

Feel the Hawaiian vibe? Try these recipes!

Sheet Pan Hawaiian Chicken
Hawaiian Pork Burger
Hawaiian Oxtail Soup
Pizza Hawaii

preparation time
20 minutes

total time
20 minutes

portions
2
up to 3 servings

I use short-grain white rice (sometimes called “sushi rice”) in my bowls, but it’s fine to use medium or long-grain rice if you have that in your kitchen.

Gluten free option: Replace the soy sauce with 3 tablespoons of tamari. Because of the deeper color of the tamari, your salmon may not look as vibrant when mixed with the dressing.

For the poke bowl:

1 Cup short grain white rice
1 lb Sashimi quality Salmon
1/4 Cup soy sauce
1 1/2 tablespoon rice vinegar
1/2 tablespoon sugar
1 teaspoon toasted sesame oil
1/4 teaspoon garlic powder
2 spring onionsthinly sliced

More toppings for your bowl:

cut cucumber
cut radish
1 big avocadorolled
Furikake
Red pepper flakes

Cook rice:

Start with the rice first and prepare the rest of the ingredients while it cooks. Rinse the rice under cold water a few times, rubbing gently with your hands until the water isn’t quite so cloudy. Then cook the rice according to package directions or in a rice cooker. Fluff up and keep covered until ready to eat.
Prepare the salmon:

Gently pat the salmon all over to make sure there are no pinbones stuck in the fillet; If so, use needle nose pliers to remove them. Cut the salmon into 1/2 inch cubes. Place the salmon in a medium bowl and set aside.
Make the dressing:

In a small bowl, stir together soy sauce, rice vinegar, sesame oil, sugar, and garlic powder. The garlic powder and sugar won’t completely dissolve, but that’s okay.
Combine the salmon and dressing:

Toss the chopped scallions into the bowl with the salmon, reserving 1 to 2 tablespoons for garnish. Add the soy sauce mixture to the salmon and spring onions. Using a large spoon or rubber spatula, gently mix the salmon into the soy sauce mixture.
Surcharge:

Divide the rice among each bowl, then the salmon. Top with the remaining sliced scallions, sliced cucumber, sliced radish, diced avocado, furikake, and red pepper flakes, to taste. The Poke Bowl is best enjoyed right away.