Salmon Poke Bowl
Raw cubed salmon served over rice with swappable proteins, grains, and vegetable bases. Customizable toppings and dressings allow infinite variations from a single template.
Ingredients
Method
Cut sushi-grade salmon into ¾-inch cubes and place in a small bowl.
Whisk together soy sauce, sesame oil, rice vinegar, minced ginger, and minced garlic in a small bowl.
Pour marinade over salmon cubes and gently toss to coat. Let sit for 5–10 minutes.
Spread cooked white rice evenly in a serving bowl.
Arrange marinated salmon on top of rice, mounding slightly in the center.
Arrange sliced cucumber, edamame, and shredded red cabbage in sections around the salmon.
Sprinkle toasted sesame seeds and sliced green onion over the bowl, top with nori strips if using, and serve with lime wedge and optional ponzu sauce or sriracha.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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