Salmon Poke Bowl
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Five minutes in soy and sesame oil is all the salmon gets: long enough to turn the surface glossy, short enough that the inside still eats like sashimi.
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The fish comes out of the marinade as soon as a light soy tint appears, before the soy takes over its flavor.
Ingredients
Instructions
- 1
Keep the 220 g sashimi-grade salmon chilled until just before preparation.
Pat the surface dry, then cut it into even 1.5 cm cubes so the marinade coats each piece evenly.
- 2
Mix 1.5 tablespoons soy sauce with 1 teaspoon sesame oil before adding the fish.
Fold in the salmon gently, using light motions so the cube edges stay neat and do not break down.
- 3
Rest the salmon for only 5 minutes while keeping it cold.
It is ready when the surface looks glossy and lightly tinted by the soy sauce, so do not overmarinate it.
- 4
Cut the 100 g cucumber into bite-size pieces and slice the avocado carefully so it holds its shape.
Prepare 80 g edamame and 20 g green onion for quick assembly.
- 5
Divide the 2 cups cooked rice between bowls and let the steam settle for about 2 minutes.
If the rice is too hot, it can warm the salmon and soften its texture.
- 6
Arrange the salmon, avocado, cucumber, and edamame in separate sections over the rice.
Spoon over any remaining sauce, scatter the green onion on top, and serve immediately while the bowl is cool and fresh.
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