Salmon Avocado Poke Salad Bowl

Inspired by Hawaiian Poke Bowls, this salad takes almost no effort to make. Cubes of luscious salmon seasoned lightly on a bed of vegetables make a perfectly satisfying lunch.
Salmon Avocado Poke Salad Bowl

Serves 2 people
Prep time: 15 minutes
Cook time: 10 minutes

Fun Fact
  • Poke (pronounced as poh-kay) is a raw fish salad which can be served as an appetizer and at times, as a main course in Hawaiian cuisine
  • Poke seasonings have been inspired by Japanese flavors and other Asian cuisines
Ingredients
  • 200 g sushi-grade salmon, cut into ½ inch cubes
  • 1 avocado, sliced
  • 1 small purple cabbage, sliced
  • 2 heads of lettuce
  • ½ cup edamame
  • ½ cup soy sauce (Japanese brand preferred)
  • 1 Tbsp mirin
  • 1 tsp sesame oil
  • ½ tsp sugar
  • 2 sheets Nori (seaweed), to garnish
  • Sesame seeds, to garnish
  • Almond slivers, to garnish
  • 1 scallion, chopped, to garnish
Method

Make the dressing and marinate salmon

Make the dressing and marinate salmon

Mix together soy sauce, 1 Tbsp mirin, 1 tsp sesame oil, and ½ tsp sugar in a bowl. Stir until the sugar dissolves.

Chef’s Tips
  • You can also use tuna or octopus instead of salmon
  • You can create a non-alcoholic version of the dressing by combining 1 tsp sugar and 1 Tbsp rice vinegar to replace every 1 Tbsp mirin

Assemble the salad

In a bowl, place together lettuce, purple cabbage, and edamame.

Assemble the salad

Place the tuna on top and drizzle the dressing over the salad

Assemble the salad

Garnish with shredded Nori sheets, sesame seeds, almond slivers, scallions and avocado.

Chef’s Tip
  • This also goes wonderfully with sushi rice, or short-grained Japanese rice