Salmon and Avocado Poke Bowl
No cooking at all beyond the rice.
Recipe Author
Riff Kitchen@riffkitchen
JapaneseHigh ProteinHealthy
Salmon and Avocado Poke Bowl
No cooking at all beyond the rice.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 15 prep · 20 cook
- 35 min
- servings
- 2
- effort
- Easy
Fit Fuel's note
Only use salmon you would eat raw - sushi or sashimi grade, from a counter you trust. Everything else in this recipe is assembly.
Method
6 steps · tap one to tick it off
Tips
Buy salmon sold for eating raw. Ask the fish counter for salmon sold for raw eating, often labeled sushi grade, and keep it in the fridge until you cube it.
Rinse the rice until the water runs clear. Surface starch makes the rice gummy, and gummy rice clumps into a paste under the cold fish.
Slice the avocado last. Cut avocado browns within minutes. Slice it as you build the bowls and squeeze a little of the lime over it.
Swaps
No Tamari? Coconut aminos, the same amount. Sweeter and less salty, so add a pinch of salt.
No Rice Vinegar? Apple cider vinegar with a pinch of sugar, which mimics the mild sweetness.
No Lime? Lemon, the same amount.
Storage
Fridge: Best eaten the day it is made. Do not keep the marinated raw salmon; plain cooked rice keeps 3 to 4 days if cooled quickly.
Freezer: Not worth freezing: the marinated salmon turns mushy and the avocado and cucumber go watery.
Serving: Serve at room temperature. Keep the salmon in the fridge until the bowls are built.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
Ready to Remix
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Fit Fuel's note
Only use salmon you would eat raw - sushi or sashimi grade, from a counter you trust. Everything else in this recipe is assembly.
Instructions
Follow the steps to perfection.
Tips
Buy salmon sold for eating raw. Ask the fish counter for salmon sold for raw eating, often labeled sushi grade, and keep it in the fridge until you cube it.
Rinse the rice until the water runs clear. Surface starch makes the rice gummy, and gummy rice clumps into a paste under the cold fish.
Slice the avocado last. Cut avocado browns within minutes. Slice it as you build the bowls and squeeze a little of the lime over it.
Swaps
No Tamari? Coconut aminos, the same amount. Sweeter and less salty, so add a pinch of salt.
No Rice Vinegar? Apple cider vinegar with a pinch of sugar, which mimics the mild sweetness.
No Lime? Lemon, the same amount.
Storage
Fridge: Best eaten the day it is made. Do not keep the marinated raw salmon; plain cooked rice keeps 3 to 4 days if cooled quickly.
Freezer: Not worth freezing: the marinated salmon turns mushy and the avocado and cucumber go watery.
Serving: Serve at room temperature. Keep the salmon in the fridge until the bowls are built.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix