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Salmon & Avocado Poke Bowl

  • 20 m
  • 20 m
Martha Cheng
“Poke (pronounced poh-kay), the bite-size marinated fish salad famous in Hawaii, is so popular that it's sold by the pound in supermarkets. Now it has crossed the Pacific to become the meal-in-a-bowl du jour, served in eateries from Los Angeles to New York. But it's easy to make at home with this quick recipe. Sriracha and Chinese-style mustard add a touch of heat to the classic poke seasoning of soy sauce and sesame oil. Serving it over a brown rice salad makes it a meal.”


    • Poke
    • 1 pound previously frozen wild salmon, skinned and cut into ¾-inch cubes
    • 1 medium ripe avocado, diced
    • ½ cup thinly sliced yellow onion
    • ½ cup thinly sliced scallion greens
    • ½ cup chopped fresh cilantro
    • ¼ cup tobiko (flying fish roe) or other caviar
    • 3 tablespoons reduced-sodium tamari
    • 2 teaspoons toasted (dark) sesame oil
    • ½ teaspoon Sriracha
    • Brown Rice Salad
    • 2 cups cooked short-grain brown rice, warmed
    • 2 cups packed spicy greens, such as arugula, watercress or mizuna
    • 2 tablespoons rice vinegar
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon Chinese-style or Dijon mustard


  • 1 Gently combine salmon, avocado, onion, scallion greens, cilantro, tobiko (or caviar), tamari, sesame oil and Sriracha in a medium bowl.
  • 2 Combine rice and greens in a large bowl. Whisk vinegar, oil and mustard in a small bowl. Add to the rice salad and mix well. Serve the poke on the rice salad.
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