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Salmon Poke Salad Bowl with Mango and Rice

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salads
Cuisine Japanese
Servings 2 servings
Calories 300 kcal

Ingredients
  

  • For the Base:
  • 1 cup sushi rice (or jasmine rice), cooked and cooled slightly
  • 1 teaspoon rice vinegar (optional, for seasoning rice)
  • For the Salmon Poke:
  • 8 oz (225 g) sushi-grade salmon, cut into ½-inch cubes
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon honey or maple syrup
  • ½ teaspoon fresh grated ginger
  • ½ teaspoon sriracha or chili oil (optional)
  • 1 teaspoon sesame seeds (white or black)
  • 1 tablespoon chopped green onions
  • For the Toppings:
  • ½ ripe mango, diced
  • ½ avocado, diced
  • ½ cucumber, thinly sliced
  • ½ cup edamame beans, cooked and cooled
  • ¼ cup shredded carrots
  • 1 tablespoon pickled ginger (optional)
  • Nori strips or seaweed salad (optional garnish)
  • Extra sesame seeds for topping
  • Optional Drizzle:
  • 2 tablespoons spicy mayo (2 tbsp mayo + 1 tsp sriracha + ½ tsp lime juice)

Instructions
 

  • Step 1: Prepare the Rice : Rinse the rice under cold water until the water runs clear. Cook the rice according to package directions. Once cooked, let it cool slightly and season with rice vinegar (optional). Set aside to cool while preparing the other ingredients.
  • Step 2: Prepare the Salmon Marinade : In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, ginger, and sriracha. Add the salmon cubes and green onions to the bowl, tossing gently to coat. Sprinkle in sesame seeds and mix lightly. Cover and refrigerate for 10–15 minutes to let the flavors develop.
  • Step 3: Prepare the Toppings : Dice the mango and avocado into small cubes. Thinly slice cucumber and shred carrots. Cook and cool edamame beans (if using frozen).
  • Step 4: Assemble the Poke Bowl : Divide the rice between two bowls. Spoon the marinated salmon evenly on top. Arrange the toppings around the salmon — mango, avocado, cucumber, carrots, and edamame. Drizzle any remaining marinade over the rice and toppings. Garnish with sesame seeds, pickled ginger, and nori strips.
  • Step 5: Add the Finishing Touch : (Optional) Drizzle with spicy mayo or a touch of extra sesame oil. Serve immediately while the ingredients are fresh and chilled.