Poke Bowl Salmon Tuna (Printable Version)

Sushi-inspired bowl with fresh salmon, tuna, crisp greens, and tangy soy-ginger dressing for a fresh meal.

# What You'll Need:

→ Fish

01 - 14 oz sushi-grade salmon or tuna, cut into ½ inch cubes

→ Marinade

02 - 2 tbsp soy sauce (gluten-free if needed)
03 - 1 tbsp sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tsp freshly grated ginger
06 - 1 tsp honey or maple syrup
07 - 1 small garlic clove, finely minced

→ Greens & Salad Base

08 - 4 cups mixed salad greens (romaine, baby spinach, arugula)
09 - 1 medium cucumber, thinly sliced
10 - 1 large avocado, sliced
11 - 2 small carrots, julienned
12 - 1 cup cooked and cooled sushi rice or brown rice (optional)

→ Toppings

13 - 2 tbsp toasted sesame seeds
14 - 2 tbsp sliced scallions (spring onions)
15 - 1 sheet nori, cut into thin strips
16 - Pickled ginger, to serve
17 - 1 small red chili, sliced (optional)

# Steps:

01 - Whisk together soy sauce, sesame oil, rice vinegar, grated ginger, honey, and minced garlic in a bowl.
02 - Add cubed salmon or tuna to the marinade and toss gently to coat. Cover and refrigerate for at least 10 minutes.
03 - Arrange mixed greens, cucumber, avocado, carrots, and optional rice into serving bowls.
04 - Spoon the marinated fish and any extra marinade over the salad base.
05 - Sprinkle sesame seeds, scallions, nori strips, pickled ginger, and sliced chili on top. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 20 minutes, making it perfect for when you want something restaurant-quality without the fuss.
  • The marinade transforms simple raw fish into something with real depth and flavor.
  • You can prep everything ahead and assemble just before eating, which makes it ideal for feeding guests.
  • It's naturally light but so satisfying that you won't miss anything heavier.
02 -
  • The fish quality matters more than anything else—if it's not sushi-grade, don't use it raw.
  • Don't skip the marinating step; those 10 minutes transform the texture and flavor of the fish in ways that seem impossible but absolutely happen.
  • Slice your avocado last; if it sits too long before eating, it browns and the whole bowl loses its elegance.
  • The marinade is as important as the fish itself—don't drain it off, pour it generously over everything.
03 -
  • Buy your fish from a fishmonger the same day you plan to eat it—don't rely on grocery store fish labeled sushi-grade without asking questions.
  • Keep all components cold until assembly, and serve immediately; cold and fresh is when this bowl sings.
  • If you're worried about raw fish, the marinade will slightly cure the exterior in 10-15 minutes, changing the texture subtly.
  • Make the marinade up to a day ahead and store it separately; assemble the salad components an hour or two before eating.
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