Salmon Poke

Name: Salmon Poke
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4
Ingredients: Edamame pasta 5.625 oz; Cucumbers ½ cup; Radishes 2.1 oz; Carrots ½ cup; Red cabbage ¾ cup; Black sesame seeds to taste; Sesame seeds to taste; Teriyaki sauce to taste; Chives to taste; Rice for sushi 2 ½ cups; Water 2.1 cups; Rice vinegar 2 tbsp; Sugar 2 ½ tsp; Fine salt 1 tsp; Salmon frozen 1.1 lbs; Soy sauce 5.3 tbsp; Fresh ginger to taste; Spring onions 1

it br es fr de

Lactose Free

Difficulty: Easy
Prep time: 40 min
Cook time: 15 min
Serving: 4
Cost: High
Note + 1 hour of resting

PRESENTATION

Recipe by
Rosy Chin

Salmon poke is like bringing a bit of that island vibe right to your table. Really, it mixes flavors and textures in a super fun way that always feels fresh. With this salmon poke recipe, you’re getting that main combo of tender marinated fish and colorful veggies. And the veggies? They bring the crunch. You might toss in some edamame, maybe some carrots, and definitely a sprinkle of sesame seeds on top. The real star is, for sure, the salmon poke itself. The fish is marinated just enough to soak up that umami kick from teriyaki sauce but still tastes so, so light and clean.

People really love—really, really love—how this dish offers the best of both worlds. Rich, moist salmon paired with the crisp snap of veggies. And look, since poke bowls are all about playing around, you can throw in whatever toppings you’re feeling like. Avocado? Or even a little mango for a sweet twist? Totally works.

Across the globe, salmon poke bowls have become a go-to meal, especially when it’s hot and folks want something satisfying and refreshing. And here's the thing, it's easy to see why this salmon poke recipe is a hit. It’s a raw salmon dish that feels light but still packs a ton of flavor, and, truthfully, it’s simple enough to tweak for different tastes. People get creative with poke bowl toppings like spicy mayo, seaweed, or pickled ginger. Makes every bowl a little unique.

You might spot versions inspired by classic Hawaiian salmon poke or even a spicy salmon poke twist for those who like a little heat. The whole thing? Comes together as a healthy poke bowl—so colorful, so fun to eat. Whether you’re keeping it classic or mixing things up, this dish makes dinner or lunch feel like a mini vacation, with each bite mixing tangy, crispy, and fresh flavors. If you’re in the mood for something exciting, dive into this salmon poke bowl experience. And seriously, enjoy the colorful taste of the islands.

INGREDIENTS

Edamame pasta 5.625 oz (160 g)

Cucumbers ½ cup (60 g)

Radishes 2.1 oz (60 g)

Carrots ½ cup (60 g)

Red cabbage ¾ cup (60 g)

Black sesame seeds to taste

Sesame seeds to taste

Teriyaki sauce to taste

Chives to taste

for the rice: Rice for sushi 2 ½ cups (500 g); Water 2.1 cups (500 g); Rice vinegar 2 tbsp (30 g); Sugar 2 ½ tsp (10 g); Fine salt 1 tsp (5 g)

for the salmon: Salmon 1.1 lbs (500 g) - frozen; Soy sauce 5.3 tbsp (80 g); Fresh ginger to taste; Spring onions 1

Preparation

How to prepare Salmon Poke

To prepare the Salmon Poke, start with the fish: cut it into sticks about 3/4 inch thick and then into cubes 1, alternatively, you can make sashimi cuts. Thinly slice the spring onion, cutting also the start of the green part 2. Peel the ginger 3.

Transfer the salmon to a baking dish, season it with grated ginger 4, spring onion 5, and soy sauce 6.

Mix, cover with plastic wrap, and leave to marinate in the fridge for about 1 hour 7. Take the sushi rice, rinse it well under cold water to remove starch residues. Pour it into a high-sided pot with 17.5 oz of water 8, turn the heat to high, cook with the lid on 9 without stirring for 2 minutes, then lower the heat and cook for another 10 minutes without ever removing the lid or stirring. The rice consistency should be slightly al dente.

In the meantime, prepare the rice vinegar mixture, which will give a slightly tangy taste. In a small saucepan, pour the rice vinegar 10. Add the salt and sugar 11 and heat over medium-low heat to dissolve them, stir and turn off the heat. Let it cool 12.

When the rice is ready, you can place it in a wide wooden container (or another non-steel material) 13. Be sure to moisten the bowl with water and then empty it: this way the wood will not absorb the vinegar. Pour the rice inside and add the vinegar mixture 14. Mix the rice by moving it with an edge so as not to crush it 15. It is important to mix until it appears shiny and well seasoned.

Wait for it to cool, stirring gently from time to time, and then cover with a damp cloth to prevent it from sticking 16. In the meantime, attend to the vegetables. Julienne the red cabbage with a mandoline 17 or a knife, removing the first leaf. Grate the carrots 18, or if you prefer, cut them into thin sticks.

Slice the cucumber 19, and also the radishes 19. Blanch the edamame in a small pot with a bit of water for 2-3 minutes. Now you can assemble your Salmon Poke by first arranging the rice and then all the other ingredients in a circular pattern. Finally, season with a sprinkle of mixed sesame seeds and Teriyaki sauce, the salmon poke is ready to be enjoyed.

Storage

We recommend consuming the salmon poke immediately.

Advice

The most suitable rice for this recipe is Nishiki, available at oriental grocery stores. As an alternative rice grown in Italy, you can choose a low-starch rice like Originario. You can complete the dish with some chopped chives if you like. If you prefer softer rice, you can extend the cooking time by 3 minutes.

For safe consumption of raw, marinated, or partially cooked fish

Before consuming raw, marinated, or not fully cooked fish, it is recommended to freeze for at least 96 hours at -0.4 degrees Fahrenheit in a domestic freezer marked with 3 or more stars, as per the guidelines of the Ministry of Health.

For the translation of some texts, artificial intelligence tools may have been used.