Tulo

Salmon Poke Bowl Recipe

A white bowl of sushi rice topped with cubed marinated sushi-grade salmon, sliced avocado, cucumber, shredded carrot, and a sprinkle of sesame seeds and green onion.
Photo by pedro furtado on Pexels

Sushi-grade salmon is cut into even cubes and marinated briefly in soy sauce, sesame oil, and rice vinegar, which seasons the fish without cooking it, so the texture stays silky and cool against warm rice and crisp vegetables. Because the fish is eaten raw, starting with true sushi-grade salmon (previously frozen to kill parasites, and bought from a fishmonger who sells it specifically for raw preparation) is what makes the whole dish safe and worth making at home.

Prep
25 min
Cook
0 min
Total
25 min
Servings
4

Ingredients

Servings4
  • 1 lb sushi-grade salmon, skin removed, cut into 1/2-inch cubes
  • 3 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 3 stalks green onions, thinly sliced
  • 3 cups cooked sushi rice
  • 1 large avocado, sliced
  • 1 cup cucumber, diced
  • 1 tbsp toasted sesame seeds

Nutrition per serving

Calories
492
Protein
28g
Carbs
39g
Fat
25g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Pat the sushi-grade salmon dry with paper towels, then cut it into even 1/2-inch cubes using a sharp knife.
  2. 2In a medium bowl, whisk together the soy sauce, sesame oil, and rice vinegar.
  3. 3Add the salmon cubes and half the sliced green onions to the marinade, toss gently to coat, and refrigerate for 10-15 minutes, no longer.
  4. 4Divide the warm sushi rice among four bowls.
  5. 5Arrange the marinated salmon, avocado slices, and diced cucumber over the rice in sections.
  6. 6Spoon any remaining marinade from the bowl over the top, then finish with sesame seeds and the remaining green onions.

Tips & variations

  • Buy salmon labeled specifically for raw consumption ('sushi-grade' or 'sashimi-grade') from a fishmonger or the sushi counter, not the standard seafood case; this label reflects specific handling and freezing practices, not just freshness.
  • Swap the soy-sesame marinade for a spicy version by whisking in 1 tablespoon of sriracha and 1 teaspoon of mayonnaise.
  • Short-grain sushi rice holds together better under the toppings than long-grain rice, but cooked and cooled quinoa or brown rice both work as a base.
  • Add mango or pickled ginger for a sweeter, brighter bowl.

Storage & reheating

Poke is best eaten immediately after assembling. If needed, the marinated raw salmon can be refrigerated separately from the rice and vegetables for up to 24 hours; do not freeze marinated raw fish or hold it at room temperature for more than an hour.

Tips from the Tulo kitchen

  • Ask the fishmonger which fillet was previously frozen for raw eating; most sushi-grade salmon is flash-frozen at very low temperatures for at least a few days specifically to kill parasites before it's sold raw.
  • Chilling the mixing bowl and cubed salmon in the fridge while prepping the rest of the ingredients keeps the fish firm and easier to cut cleanly.

FAQ

What does sushi-grade salmon actually mean?

There's no official U.S. government grading system for it; in practice it means the fish has been handled and frozen (typically at -4°F/-20°C or below for at least 7 days, or -31°F/-35°C for 15 hours) to kill parasites, and the seller is representing it as safe to eat raw. Always buy it from a fishmonger or store that explicitly sells it for raw use.

Can I use regular grocery store salmon for poke?

Only if it's specifically labeled for raw consumption. Standard fillets meant for cooking haven't necessarily gone through the freezing process that kills parasites, so eating them raw carries a real risk.

Can I make poke with frozen salmon?

Yes, and it's actually preferable. Thaw sushi-grade frozen salmon overnight in the refrigerator, then pat it very dry before cutting, since excess moisture prevents the marinade from clinging to the cubes.

How long can marinated raw salmon sit out before serving?

No more than an hour at room temperature. Keep it refrigerated until just before assembling the bowls, and serve right away once combined with the rice.

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