Poke Bowl Salad Fresh Salmon (Printable Version)

Sushi-inspired bowl combining fresh fish, crisp greens, avocado, and a tangy soy-ginger dressing.

# Components:

→ Fish

01 - 14 oz sushi-grade salmon or tuna, cut into ½ inch cubes

→ Marinade

02 - 2 tbsp soy sauce (gluten-free if preferred)
03 - 1 tbsp sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tsp freshly grated ginger
06 - 1 tsp honey or maple syrup
07 - 1 small garlic clove, finely minced

→ Greens & Salad Base

08 - 4 cups mixed salad greens (romaine, baby spinach, arugula)
09 - 1 medium cucumber, thinly sliced
10 - 1 large avocado, sliced
11 - 2 small carrots, julienned
12 - 1 cup cooked and cooled sushi rice or brown rice (optional)

→ Toppings

13 - 2 tbsp toasted sesame seeds
14 - 2 tbsp sliced scallions
15 - 1 sheet nori, cut into thin strips
16 - Pickled ginger, to serve
17 - 1 small red chili, sliced (optional)

# Preparation steps:

01 - Whisk together soy sauce, sesame oil, rice vinegar, grated ginger, honey, and minced garlic in a bowl.
02 - Add cubed salmon or tuna to the marinade, toss gently to coat, cover, and refrigerate for at least 10 minutes.
03 - Arrange mixed greens, cucumber, avocado, carrots, and rice (if using) in individual serving bowls.
04 - Spoon the marinated fish along with any remaining marinade over the salad base.
05 - Top each bowl with toasted sesame seeds, scallions, nori strips, pickled ginger, and sliced chili as desired; serve immediately.

# Expert Advice:

01 -
  • It comes together in twenty minutes but tastes like something from a specialty restaurant
  • The marinade doubles as dressing, meaning less mess and more flavor integration
  • You can prep everything ahead and assemble when hunger strikes
02 -
  • Sushi-grade fish must be kept cold from the moment you leave the store until it hits the bowl. I keep mine in an insulated bag with ice packs for the trip home.
  • The ten-minute marinade window is not a suggestion. Much longer and the acid starts cooking the fish, changing its texture from silky to chalky.
03 -
  • Chill your serving bowls for twenty minutes before plating. The cold temperature keeps the fish at its best longer and makes the whole experience feel more intentional.
  • Cut the fish against the grain into uniform cubes so each bite has the same texture and marinade absorption. Those small details are what make restaurant poke feel different from home attempts.
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