Salmon Poke Bowl
Salmon poke bowl dices sashimi-grade salmon into 1.5-centimeter cubes and marinates them briefly in soy sauce and sesame oil for five minutes, then arranges the fish in sections over steamed rice alongside avocado, cucumber, edamame, and sliced green onion. The short soy marinade draws moisture from the salmon's surface just enough to tamp down any fishiness while amplifying umami, and sesame oil adds a glossy sheen with a toasted fragrance. Avocado's creamy fat cushions the firm, springy bite of the raw fish, while edamame contributes a nutty bean flavor and cucumber brings a cool crunch. Using only sashimi-grade salmon is essential for safe raw consumption.
Adjust Servings
Instructions
- 1
Dice salmon into 1.5 cm cubes.
- 2
Toss salmon with soy sauce and sesame oil, then rest for 5 minutes.
- 3
Slice cucumber, avocado, and green onion, and prepare edamame.
- 4
Place rice in bowls and arrange vegetables and salmon in sections.
- 5
Drizzle remaining sauce over the bowl to finish.
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