Wild Sockeye Salmon Poke Bowl

Wild Sockeye Salmon Poke Bowl


1 1/2 cups sushi rice

2 teaspoons white sugar

1/4 cup rice wine vinegar

1/4 cup salt-reduced soy sauce

1.5 teaspoon sriracha sauce or to taste

2 teaspoons honey

1 pound sockeye salmon, cut into 1/2” cubes

2 green onions, thinly sliced

1 tablespoon sesame seeds, toasted

1 large avocado, thinly sliced

1 Lebanese cucumber, very thinly sliced

2 cups shredded red cabbage

Sliced red chilli, to serve

Lime wedges, to serve



Cook rice following packet directions. Spread over a baking tray. Cool for 5 minutes. Combine sugar and 1/2 the vinegar in a bowl. Drizzle over rice. Using a spatula, lift and turn rice until combined. Cool for 20 minutes.

Meanwhile, combine soy sauce, sriracha, honey, and remaining vinegar in a large ceramic bowl, stirring until honey dissolves. Add salmon. Gently toss to coat. Cover with plastic wrap. Refrigerate for 20 minutes, tossing halfway.

Add onion and sesame seeds to salmon. Toss to combine. Divide rice among bowls. Top with salmon mixture, avocado, cucumber and cabbage. Serve with chilli and lime.


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