Uploaded June 2026 | Updated September 2026, 2 weeks ago
This Smoked Salmon Poke Bowl is fresh, healthy, packed with protein, and ready in just 20 minutes. Made with seasoned sushi rice, smoked salmon, avocado, edamame, crisp vegetables, and a flavorful ginger-soy dressing, it's an easy homemade alternative to expensive restaurant poke bowls.
►Full written recipe: thecookingfoodie.com/recipe/smoked-salmon-poke-bowl
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
RECIPE:
Ingredients:
For the rice:
1 cup (185g) Sushi rice or jasmine rice
1 ¼ cups (300ml) Water
2 tablespoons Rice vinegar
1½ teaspoons sugar
¼ teaspoon salt
For the dressing:
3 tablespoons Soy sauce, (or tamari for gluten-free)
1 tablespoon Rice vinegar
2 teaspoons Toasted sesame oil
1 teaspoon Maple syrup (optional)
1 tablespoon Sriracha (optional)
1 tablespoon Fresh ginger, grated
For the bowl:
250g (9 oz) Smoked salmon, thinly sliced or cut into bite-size pieces
1 avocado, sliced
1 cucumber, evenly diced
1 cup (150g) shelled edamame, cooked
2 radishes, thinly sliced (optional)
2 green onions, thinly sliced
1 sheet nori, cut into thin strips (optional)
For garnish:
Black and white sesame seeds
Extra green onions
Pickled ginger
Lime wedges
Instructions:
1. Cook the rice: Rinse the rice under cold water until the water runs mostly clear. Transfer to a saucepan with the water. Bring to a boil, cover, reduce the heat to low, and cook for 12–15 minutes, until the water is absorbed. Remove from the heat and let sit, covered, for 10 minutes.
2. Season the rice: In a small bowl, stir together the rice vinegar, sugar, and salt until the sugar and salt dissolve. Gently fold the mixture into the warm rice until evenly combined. Let the rice cool slightly before assembling the bowls.
3. Prepare the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, sriracha, and grated ginger.
4. Prepare the toppings: Dice or slice the avocado, dice the cucumber, slice the radishes and green onions, cook the edamame if needed, and cut the nori into thin strips.
5. Assemble the Bowls: Divide the rice between two serving bowls. Arrange the smoked salmon, avocado, cucumber, edamame, and radishes over the rice.
6. Drizzle generously with the dressing. Top with sesame seeds, green onions, nori strips, and pickled ginger if desired.
This Smoked Salmon Poke Bowl is fresh, healthy, packed with protein, and ready in just 20 minutes. Made with seasoned sushi rice, smoked salmon, avocado, edamame, crisp vegetables, and a flavorful ginger-soy dressing, it's an easy homemade alternative to expensive restaurant poke bowls.
►Full written recipe: thecookingfoodie.com/recipe/smoked-salmon-poke-bowl
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
RECIPE:
Ingredients:
For the rice:
1 cup (185g) Sushi rice or jasmine rice
1 ¼ cups (300ml) Water
2 tablespoons Rice vinegar
1½ teaspoons sugar
¼ teaspoon salt
For the dressing:
3 tablespoons Soy sauce, (or tamari for gluten-free)
1 tablespoon Rice vinegar
2 teaspoons Toasted sesame oil
1 teaspoon Maple syrup (optional)
1 tablespoon Sriracha (optional)
1 tablespoon Fresh ginger, grated
For the bowl:
250g (9 oz) Smoked salmon, thinly sliced or cut into bite-size pieces
1 avocado, sliced
1 cucumber, evenly diced
1 cup (150g) shelled edamame, cooked
2 radishes, thinly sliced (optional)
2 green onions, thinly sliced
1 sheet nori, cut into thin strips (optional)
For garnish:
Black and white sesame seeds
Extra green onions
Pickled ginger
Lime wedges
Instructions:
1. Cook the rice: Rinse the rice under cold water until the water runs mostly clear. Transfer to a saucepan with the water. Bring to a boil, cover, reduce the heat to low, and cook for 12–15 minutes, until the water is absorbed. Remove from the heat and let sit, covered, for 10 minutes.
2. Season the rice: In a small bowl, stir together the rice vinegar, sugar, and salt until the sugar and salt dissolve. Gently fold the mixture into the warm rice until evenly combined. Let the rice cool slightly before assembling the bowls.
3. Prepare the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, sriracha, and grated ginger.
4. Prepare the toppings: Dice or slice the avocado, dice the cucumber, slice the radishes and green onions, cook the edamame if needed, and cut the nori into thin strips.
5. Assemble the Bowls: Divide the rice between two serving bowls. Arrange the smoked salmon, avocado, cucumber, edamame, and radishes over the rice.
6. Drizzle generously with the dressing. Top with sesame seeds, green onions, nori strips, and pickled ginger if desired.
