Salmon and Avocado Poke Bowls

Hey there! This salmon and avocado poke bowl is one of my go-to meals when I want something fresh, filling, and super easy to throw together.

It’s like sushi in a bowl—but way faster and kid-approved!

You can prep everything in under 30 minutes, and the mix of creamy avocado, tender salmon, crunchy veggies, and rice is just chef’s kiss.

Perfect for lunch or a quick dinner!

this recipe!

🍣 Why I Love This Recipe

This bowl reminds me of beach trips with my family where we’d grab poke from a little spot by the ocean. It’s cool, refreshing, and full of flavor. Plus:

• No cooking required (except rice!)
• Kids love making their own bowls
• It’s super customizable
• It’s healthy and satisfying

🛒 What You’ll Need

• 1/2 lb sushi-grade salmon, cut into small cubes
• 2 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1/2 tsp sriracha (optional)
• 1 cup cooked white rice (cooled)
• 1/2 avocado, diced
• 1/2 cup shredded carrots
• 1/2 cup sliced cucumber
• 1/2 cup cooked shelled edamame
• 1 green onion, thinly sliced
• Sesame seeds, for topping
• Spicy mayo (optional): 2 tbsp mayo + 1 tsp sriracha

👩‍🍳 Pro Tips

1. Use sushi-grade salmon – It’s the safest and best-tasting for poke.
2. Let the salmon marinate – Just 10 minutes makes a difference!
3. Cool the rice – Warm rice can wilt your toppings.
4. Kid-friendly tip – Let kids build their own bowls!
5. Avocado last – Dice it just before serving so it stays fresh and green.

🧰 Tools You’ll Need

• Sharp knife
• Cutting board
• Mixing bowls
• Rice cooker or pot
• Spoon
• Serving bowls

🔄 Substitutions and Variations

• Swap salmon for cooked shrimp or tofu for a kid-friendly or vegetarian version.
• Use brown rice or quinoa instead of white rice.
• Add toppings like mango, seaweed salad, or crunchy onions.
• Can’t find edamame? Use peas for a similar texture.

🕒 Make Ahead Tips

• You can cook the rice and prep the veggies a day ahead.
• Mix the poke sauce (soy sauce, sesame oil, etc.) and store in the fridge.
• Don’t cut the avocado or salmon until you’re ready to serve for best texture.

👩‍🍳 How to Make Salmon and Avocado Poke Bowls

Step 1: Cube the Salmon

Carefully cut the sushi-grade salmon into small bite-sized cubes.

Step 2: Make the Marinade

In a small bowl, mix 2 tsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, and 1/2 tsp sriracha (optional).

Step 3: Marinate the Salmon

Pour the sauce over the salmon cubes and gently mix. Let it sit for 10 minutes.

Step 4: Prep the Toppings

Dice the avocado, slice the cucumber, shred carrots, slice green onions, and warm the edamame.

Step 5: Build Your Bowl

Start with a scoop of rice. Top with marinated salmon, avocado, carrots, cucumber, edamame, and green onions. Sprinkle with sesame seeds and a drizzle of spicy mayo if you like.

🧊 Leftovers & Storage

• Store leftovers in an airtight container in the fridge for up to 1 day.
• If storing, keep the avocado and salmon separate if possible to stay fresh longer.
• Don’t freeze—poke is best fresh!

🍽 What to Serve With

• A side of miso soup
• Seaweed salad
• Fresh fruit or edamame on the side
• Light green tea or lemonade

❓FAQ

Can I use cooked salmon instead of raw?
Yes! Just flake it and mix with the same marinade.

Is this safe for kids?
If your child eats sushi, yes! Otherwise, swap in cooked fish or tofu.

Can I make it spicy?
Totally—add more sriracha or drizzle spicy mayo.

What kind of rice should I use?
Short grain white rice or sushi rice works best, but jasmine rice is fine too.

💬 Final Thoughts

This poke bowl is like a little taste of sunshine in a bowl—easy, colorful, and full of flavor. Give it a try and let the whole family build their own. If you make it, leave a comment and tell me how it went or ask me any questions. I’d love to hear your twist on it! 🍚🥑🍣