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–+ servings

Authentic Salmon Avocado Poke Bowl Made Simple

Rose
This fresh and vibrant salmon avocado poke bowl combines sushi-grade salmon, creamy avocado, seasoned sushi rice, and a bold spicy ponzu sauce. A Hawaiian-inspired dish that’s colorful, nourishing, and easy to prepare at home.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine Hawaiian, Japanese-Inspired
Servings 4 bowls
Calories 520 kcal

Equipment

  • rice cooker or saucepan
  • mixing bowls
  • sharp knife
  • cutting board
  • whisk
  • serving bowls

Ingredients
  

  • 2 cups sushi rice
  • 2 1/4 cups water
  • 2 tbsp rice vinegar
  • 1 tsp honey
  • 1/2 tsp salt
  • 1 lb sushi-grade salmon, skin removed
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 3 tbsp soy sauce (for ponzu sauce)
  • 2 tbsp fresh lime juice
  • 1 tsp rice vinegar (for ponzu sauce)
  • 1 tsp sesame oil (for ponzu sauce)
  • 1 tsp chili flakes or chili paste
  • 1 tsp honey (for ponzu sauce)
  • 2 ripe avocados, diced
  • 1/2 cup sliced cucumber
  • 1/4 cup thinly sliced red onion
  • 1/2 cup shelled edamame
  • 2 tbsp sliced scallions
  • 1 tbsp sesame seeds

Instructions
 

  • Rinse the sushi rice under cold water until mostly clear. Combine rice and water in a saucepan or rice cooker and cook according to package instructions. Let sit covered for 10 minutes, then fluff. Mix rice vinegar, honey, and salt and fold into warm rice. Let cool slightly.
  • Whisk together soy sauce, lime juice, rice vinegar, sesame oil, chili flakes, and honey in a small bowl. Adjust citrus, spice, or sweetness to taste. Set aside.
  • Pat salmon dry and cut into bite-sized cubes. Toss gently with soy sauce, sesame oil, and 1–2 tablespoons of the ponzu sauce. Marinate for 5–10 minutes.
  • Dice avocado. Slice cucumber, red onion, and scallions. Steam edamame if needed and let cool.
  • Divide rice into bowls. Arrange salmon, avocado, cucumber, red onion, and edamame on top. Drizzle with additional ponzu sauce. Sprinkle with sesame seeds and scallions. Serve immediately.

Notes

Use sushi-grade salmon from a trusted source and consume within 24 hours. For a cooked option, lightly sear the salmon before cubing. For a vegetarian version, substitute marinated tofu or roasted mushrooms. Adjust spice level by increasing or decreasing chili flakes. Store rice and toppings separately; do not freeze assembled bowls.

Nutrition

Calories: 520kcalCarbohydrates: 48gProtein: 32gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 55mgSodium: 780mgPotassium: 820mgFiber: 6gSugar: 8gVitamin A: 850IUVitamin C: 18mgCalcium: 60mgIron: 2.5mg
Keyword avocado poke bowl, healthy salmon bowl, salmon poke bowl, spicy ponzu sauce, sushi bowl recipe
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