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Salmon and Avocado Poke Bowl

A quick and satisfying poke bowl featuring marinated salmon, creamy avocado, and fresh vegetables over a base of sushi or brown rice.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Lunch, Main Course
Cuisine: Fusion, Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the marinade
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon freshly grated ginger
  • 1 squeeze lime or lemon juice Optional for marinade
Main ingredients
  • 200 g fresh salmon, cut into cubes
  • 1 piece ripe avocado, sliced
  • 1 cup cooked sushi rice or cooked brown rice For the base
  • 2 tablespoons toasted sesame seeds
  • 1 cup dried wakame seaweed, soaked Rehydrated
  • 1 cup mixed vegetables: cucumber, grated carrot, red onion Thinly sliced for best texture

Method
 

Preparation
  1. In a bowl, combine the soy sauce, sesame oil, and grated fresh ginger. If using, add a squeeze of lime or lemon juice. Stir until it looks uniform and slightly glossy.
  2. Add the cubed salmon and gently toss so every piece is coated. Cover and refrigerate for 15-20 minutes.
  3. Cook your sushi rice or brown rice according to the package directions. Let it sit until it’s no longer piping hot—warm or room-temp is ideal.
Assembly
  1. Spoon rice into a large bowl (or two serving bowls).
  2. Arrange the marinated salmon over the rice, then add avocado slices and your vegetables (cucumber, grated carrot, and red onion).
  3. Add the soaked wakame.
  4. Sprinkle with toasted sesame seeds. Taste and, if desired, add a small extra splash of soy sauce or a tiny drizzle of sesame oil right before eating.

Notes

This bowl is best assembled right before eating for optimal freshness. Store components separately if meal prepping.