Salmon Poke Bowl
Cubes of fresh salmon in a sesame and ginger dressing over warm sushi rice with avocado, cucumber and edamame.
- Time40 min
- LevelEasy
- Costabout £3.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice in cold water until it runs clear. Put it in a pan with 400 ml water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Turn off the heat and leave covered for 10 minutes.
22 min - 2
Stir 1 teaspoon of the rice vinegar through the warm rice and leave to cool a little.
- 3
Cut the salmon into 2 cm cubes with a sharp knife. Mix the tamari, sesame oil, remaining vinegar, ginger and half the spring onions in a bowl. Add the salmon and turn gently. Chill for 15 minutes.
15 min - 4
Divide the rice between four bowls.
- 5
Arrange the salmon, avocado, cucumber, edamame and carrot on top in neat sections.
- 6
Spoon over any dressing left in the bowl. Finish with the sesame seeds, remaining spring onion and a lime wedge. Eat the same day.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.