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Salmon & Avocado Rice Poke Bowl
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Salmon Poke Bowl Recipe with Avocado & Rice

Prep Time10 minutes
Cook Time20 minutes
Servings: 2

Ingredients

  • 2 cups cooked white rice (sushi rice works best)
  • 8 oz sushi-grade salmon, cut into bite-size cubes
  • 1 ripe avocado, sliced
  • 1 cup shelled edamame (steamed and cooled)
  • 1 cup shredded red cabbage
  • 1 tbsp sesame seeds (white or black)

For the Special Sauce

  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp honey or maple syrup
  • 1 tsp sriracha (optional, for a little heat)

For the Avo Cream

  • ½ ripe avocado
  • 2 tbsp Greek yogurt or sour cream
  • 1 tsp lime juice
  • Pinch of salt

Instructions

  • Cook the rice and let it cool slightly so it’s warm but not piping hot.
  • Prep the salmon: cube your sushi-grade salmon and set it in a bowl.
  • Make the special sauce: whisk soy sauce, rice vinegar, sesame oil, honey, and sriracha until smooth.
  • Blend the avo cream: combine avocado, yogurt, lime juice, and salt in a blender or food processor until silky.
  • Assemble the bowls: divide rice between two bowls. Arrange marinated salmon, avocado slices, edamame, and red cabbage in colorful sections on top.
  • Finish with a drizzle of sauce, a spoonful of avo cream, and a sprinkle of sesame seeds. Serve right away while everything is fresh.