Spicy Salmon Avocado Poke Bowls

Serves 4 · 20 min prep

Ingredients

• 1 lb sushi-grade salmon, skinless
• 1/4 cup soy sauce or tamari
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1–2 tbsp sriracha or chili crisp
• 1 tsp honey or maple syrup
• 3 green onions, thinly sliced
• 3 cups cooked short-grain sushi rice, cooled slightly
• 2 ripe avocados, diced
• 1 English cucumber, diced
• 1 cup edamame, shelled and thawed
• 2 nori sheets, cut into thin strips
• 2 tbsp toasted sesame seeds
• 1/4 cup pickled ginger (optional)
• 1 lime lime wedges

Instructions

1. 1With a sharp knife, cut the sushi-grade salmon into neat 1/2-inch cubes and place in a medium bowl. Keep everything cold and work quickly.
2. 2In a small bowl whisk soy sauce, sesame oil, rice vinegar, sriracha, and honey until smooth. Pour over the salmon, add most of the green onions, and gently fold to coat. Marinate in the refrigerator 10–15 minutes (no longer than 20).
3. 3While salmon marinates, divide the warm or room-temperature sushi rice among four bowls and gently press into an even base. A little residual warmth helps the toppings bloom.
4. 4Arrange diced avocado, cucumber, and edamame in neat sections over the rice so the bowls look colorful and inviting.
5. 5Spoon the marinated spicy salmon and all its juices over the center of each bowl. The sauce will lightly season the rice underneath.
6. 6Scatter nori strips, remaining green onions, and toasted sesame seeds over everything. Add a small pile of pickled ginger on the side if using.
7. 7Squeeze a lime wedge over each bowl just before eating to brighten the rich salmon and avocado. Serve immediately while the fish is still cold and the rice is pleasantly cool.
8. 8For meal prep, pack rice, vegetables, and sauce separately; cube and dress the salmon the morning of so texture stays perfect for lunch.