This fresh salmon poke bowl pairs sushi-grade salmon with rice, crunchy cucumber, carrot, corn, and edamame. Topped with sesame seeds and a soy-ginger dressing, it’s a nutritious, colourful dish that’s perfect for a light lunch or dinner.
For the base:
1 cup cooked sushi rice (or brown rice)
1/2 cup shredded purple cabbage
For the toppings:
200g sushi-grade salmon, cut into bite-sized cubes
1/2 cup sliced cucumber
1/2 cup cooked edamame (shelled)
1/2 cup corn kernels
1/2 carrot, thinly sliced or julienned
3-4 slices pickled ginger
2 tbsp chopped green onions
For garnish:
1 tsp black sesame seeds
1 tsp white sesame seeds
1/2 lemon (for squeezing)
For the salmon marinade:
1 tsp sesame oil
1 tsp rice vinegar
1/2 tsp honey or agave syrup
1/2 tsp grated fresh ginger
Prepare the salmon marinade
In a small bowl, mix soy sauce, sesame oil, rice vinegar, honey, and grated ginger.
Add cubed salmon and gently mix.
Cover and refrigerate for 10–15 minutes.
Prepare the base
Cook sushi rice according to package instructions and let cool slightly.
Place rice in the bottom of each serving bowl. Add shredded purple cabbage on top.
Prepare the toppings
Slice cucumbers, carrots, and green onions.
Cook or thaw edamame and corn if needed.
Arrange cucumber, carrot, edamame, corn, and pickled ginger neatly around the rice.
Assemble the poke bowl
Place marinated salmon in the center of the bowl.
Sprinkle with black and white sesame seeds.
Garnish with green onions.
Serve with a wedge of lemon for squeezing over the top.
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