Salmon Avocado Poke Bowl - This salmon avocado poke bowl features fresh, silky salmon cubes marinated in a savory-sweet soy ginger sauce, paired with creamy avocado, crunchy cucumbers, and nutty sesame seeds over warm sushi rice. The salmon maintains its delicate texture while absorbing the umami-rich marinade, creating layers of flavor in every bite. Colorful toppings add contrasting textures and visual appeal, making this bowl as beautiful as it is delicious. With no cooking required beyond preparing the rice, this healthy meal comes together in just 20 minutes for a restaurant-quality experience at home.

Save

Salmon Avocado Poke Bowl - This recipe works because sushi-grade salmon is carefully cubed to maximize surface area for the marinade to penetrate, creating flavor in every piece without overcooking. The marinade balance is crucial: soy sauce provides saltiness, rice vinegar adds brightness, sesame oil contributes nuttiness, and honey offers just enough sweetness to round everything out. After testing various marinating times, 10-15 minutes proved perfect—long enough to flavor the salmon without beginning to "cook" it in the acidic components. My approach here emphasizes quality sourcing: starting with truly sushi-grade salmon makes all the difference in texture and safety. The bowl composition follows traditional poke principles while allowing customization based on what's fresh and available. The warm rice base isn't just filler; it provides comforting warmth that contrasts beautifully with the cool, fresh toppings.

Dietary Notes

✓ No-Cook Protein
✓ Customizable Bowls
✓ 20-Minute Meal
✓ Restaurant-Style Presentation

♥

Why You'll Love This

Sushi-Grade Simplicity: Using quality sushi-grade salmon means no cooking required—just cube, marinate, and serve for perfect texture.
Customizable Components: Swap toppings based on seasonality or preference while maintaining the core flavorful salmon base.
Healthy & Balanced: Packed with omega-3s, healthy fats, and complex carbohydrates for a nutritionally complete meal.
Impressive Presentation: The colorful layered bowl looks restaurant-worthy but requires minimal technical skill to assemble.

Salmon Avocado Poke Bowl

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 20min

❄️ Cool Time: 0

🔥 Cook Time: 0min

🥨 Yield: 2

🍞 Method: No-Cook

🌾 Diet: None

★ ★ ★ ★ ★

Leave a review

restaurant Ingredients

10 ounces sushi-grade salmon
3 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon honey or maple syrup
1-inch piece fresh ginger
1 cup uncooked sushi rice
1 large ripe avocado
½ English cucumber
2 green onions
1 tablespoon sesame seeds
1 sheet nori seaweed sheets

Save

✏️

sushi-grade salmon Sushi-grade means the salmon has been frozen to specific temperatures to eliminate parasites, making it safe to eat raw. Look for bright color, firm texture, and fresh ocean smell. Cut against the grain into ¾-inch cubes for optimal texture that holds together while being easy to eat.
soy sauce or tamari Soy sauce provides the essential salty umami base for the marinade. Low-sodium versions work well if you're watching salt intake. Tamari is a gluten-free alternative with slightly richer, less salty flavor that works beautifully here. Swap
rice vinegar Rice vinegar adds necessary acidity that brightens the rich salmon and cuts through the soy sauce's saltiness. Its mild flavor doesn't overpower the delicate fish. This is preferable to stronger vinegars like white or apple cider for this application.
toasted sesame oil A small amount of toasted sesame oil adds incredible nutty aroma and flavor that's characteristic of Asian cuisine. Use it sparingly—it's potent. The toasting process intensifies its flavor, making a little go a long way.
honey or maple syrup This small amount of sweetener balances the salty soy sauce and tangy vinegar perfectly. Honey adds floral notes while maple syrup offers caramel undertones—both work well. The sweetness should be subtle, not dominant.
fresh ginger Freshly grated ginger provides aromatic heat and brightness that complements the salmon beautifully. Grating it releases more juice and flavor than mincing. Look for plump, firm ginger with smooth skin for the best flavor.
sushi rice Sushi rice's short grains and slight stickiness help it hold together in the bowl, making it easier to eat with chopsticks. The slight sweetness from the vinegar seasoning in traditional sushi rice complements the savory salmon perfectly.
ripe avocado Avocado adds creamy richness that contrasts with the firm salmon. Choose one that yields slightly to gentle pressure. Slice or cube it just before serving to prevent browning—a squeeze of lemon juice can help if preparing ahead.
English cucumber English cucumbers have thinner skin and fewer seeds than regular varieties, making them ideal for eating raw. Their crisp, refreshing texture and mild flavor provide cooling contrast to the flavorful salmon.
green onions The green parts add fresh onion flavor without being overpowering. Slice them thinly on a diagonal for visual appeal. They provide both color and subtle sharpness that brightens the entire bowl.
sesame seeds Toasted sesame seeds add nutty flavor and satisfying crunch. Toast them in a dry pan until fragrant and lightly golden to maximize their flavor. They also provide visual contrast against the colorful ingredients.
nori seaweed sheets Nori adds authentic umami flavor and slight crispness. Cut into thin strips with kitchen scissors for easy eating. It provides essential oceanic notes that complement the salmon and tie all the flavors together.

list_alt Instructions

1

Step 1: Cook sushi rice according to package directions, then let it cool slightly while you prepare other components - slightly warm rice provides comforting contrast to the cool toppings.
2

Step 2: Whisk together soy sauce, rice vinegar, sesame oil, honey, and grated ginger in a medium bowl to create the marinade - this combination creates the perfect balance of salty, sweet, and tangy flavors.
3

Step 3: Add cubed salmon to the marinade and gently toss to coat evenly, then let marinate for 10-15 minutes - this brief marinating time flavors the salmon without beginning to "cook" it in the acidic components.
4

Step 4: Prepare all vegetables: slice avocado, cucumber, green onions, and cut nori into thin strips - having everything prepped makes assembly quick and ensures beautiful presentation.
5

Step 5: Divide warm rice between two bowls and create a slight well in the center - this creates a base that will hold all the toppings without spilling over the edges.
6

Step 6: Arrange marinated salmon, avocado, cucumber, green onions, nori strips, and sesame seeds over the rice in separate sections - this sectional arrangement showcases all the colorful components beautifully.

Nutrition Facts

content_copy

Calories 580

Protein 38g

Carbs 65g

Fiber 8g

Sugar 9g

Fat 22g

Sodium 850mg

Potassium N/A

🍽️

Serving Suggestions

Serve immediately after assembling for the best textures. Present in wide, shallow bowls to showcase all the colorful components arranged in sections. The salmon should be placed prominently on top of the rice with other ingredients arranged around it. Garnish with extra sesame seeds, green onions, and a drizzle of sriracha mayo if desired. Provide chopsticks and soy sauce for individual seasoning adjustments.

How to Store?

Store components separately: marinated salmon in an airtight container in the refrigerator for up to 1 day (consume fresh), prepared rice for up to 3 days. Cut vegetables should be stored separately to maintain crunch. Assemble bowls just before eating as the avocado will brown and vegetables will soften if stored together. The salmon should not be frozen after marinating as the texture will change dramatically.

Other Recipes You'll L❤️ve

If you enjoyed this Salmon Avocado Poke Bowl or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate you taking time to read about this recipe, thank you!