Poke Bowl Salmon Tuna (Print Version)

Fresh salmon or tuna with greens, avocado, and a soy-ginger dressing create a vibrant, flavorful bowl.

# 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 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)

# How to Make It:

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 - Distribute mixed greens, cucumber, avocado, carrots, and rice, if using, into individual serving bowls.
04 - Spoon the marinated fish along with any remaining marinade over the salad bases.
05 - Top each bowl with toasted sesame seeds, scallions, nori strips, pickled ginger, and sliced chili as desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent hours at a sushi counter, but you actually made it faster than ordering delivery.
  • The silky marinated fish paired with crisp vegetables and that nutty sesame oil creates layers of flavor that feel luxurious without being fussy.
  • It's endlessly customizable—swap proteins, add your favorite crunchy bits, and it still feels like the same beautiful dish.
02 -
  • Quality matters here more than anywhere else in cooking—sushi-grade fish from a trusted source isn't a luxury, it's the entire point, so don't try to save money on this ingredient.
  • The magic happens in those 10 minutes of marinating; the acid and salt change the fish's texture in the most delicious way, but longer than 30 minutes starts to break it down too much.
  • Prep your vegetables last, especially the avocado, so nothing sits around getting watery or brown before you eat it.
03 -
  • Grate your ginger fresh, not from a jar—the difference is immediate and unmissable, and it makes the entire marinade brighter and more alive.
  • Chill your bowls in the freezer for 5 minutes before serving; the cold makes the fish taste even fresher and keeps everything at the perfect temperature longer.
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