Sesame-Ginger Salmon Poke Bowls

Poke, from the Hawaiian word meaning to slice or cut, began as a simple fisherman's snack of seasoned raw catch. This sesame-ginger salmon version marries silky cubes of fish with toasted sesame oil and bright ginger over cool short-grain rice.

Serves 4 · 25 min prep

Estimate for one serving

• 548 cal
• 32g protein
• 48g carbs
• 26g fat
• 7g fiber

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Ingredients

• 1 lb sushi-grade salmon fillet
• 3 Tbsp low-sodium soy sauce
• 1.5 Tbsp toasted sesame oil
• 1 Tbsp fresh ginger, grated
• 1 Tbsp rice vinegar
• 1 tsp honey
• 3 cups cooked short-grain white rice, cooled
• 1 English cucumber, diced
• 2 ripe avocado, sliced
• 1 cup edamame, shelled and thawed
• 3 green onions, thinly sliced
• 2 Tbsp toasted sesame seeds
• 1/4 cup sriracha mayo
• 2 nori sheets, torn or cut into strips

Instructions

1. 1With a sharp knife, cut the cold salmon into neat 1/2-inch cubes and place them in a medium bowl.
2. 2Whisk together soy sauce, sesame oil, grated ginger, rice vinegar, and honey until smooth; pour over the salmon and gently toss to coat. Cover and refrigerate 15–20 minutes so the fish lightly cures and absorbs flavor.
3. 3While the salmon marinates, fluff the cooled rice with a fork and divide it among four bowls as the base.
4. 4Dice the cucumber into small bite-size pieces and slice the avocados just before assembly so they stay bright green.
5. 5Arrange cucumber, avocado slices, and edamame in neat sections each rice bowl.
6. 6Spoon the marinated salmon (and any remaining marinade) into the center of each bowl.
7. 7Drizzle sriracha mayo in a zigzag over the salmon and vegetables.
8. 8Scatter sliced green onions, sesame seeds, and torn nori strips over the top for crunch and umami.
9. 9Serve immediately with extra soy sauce or sriracha on the side; for meal prep, keep the salmon and avocado separate until ready to eat.
10. 10Stir everything together at the table so every bite gets rice, creamy avocado, and gingery salmon.