Poke bowl with salmon


30 min




For the fish:

  • 500 gm. cubed sushi-grade salmon filet

  • 5 tbsp. soy sauce

  • 2 tbsp. sesame oil

  • 2 tbsp. lime juice

  • 2 tsp. vinegar

  • ½ tbsp. sriracha

  • 2 tbsp. thinly sliced green onion

For the rice:

  • 1 cup sushi rice

  • 5 tbsp. rice wine vinegar

  • 1 tsp. sugar

  • Seasoned seaweed, to taste

  • Salt to taste

For the toppings:

  • ½ ripe avocado thinly sliced

  • Cucumber slices

  • Roasted seaweed sheets

  • Black and white sesame seeds


  1. Cook sushi rice. In a bowl, combine sugar and vinegar and mix well.

  2. Once the rice has slightly cooled, slowly pour and fold the mixture into the rice, along with seasoned seaweed.

  3. In a bowl, add soy sauce, sesame oil, lime juice, rice wine vinegar, green onion and cubed salmon, mix well.

  4. To serve, scoop slightly cooled rice into a bowl, top with seasoned salmon, avocado, cucumber, roasted seaweed sheets, and sesame seeds.