Let’s make the avocado salmon bowl or Poke Bowl for lunch on a hot and humid day! I love the texture of the avocado and salmon! It’s so flavorful and delicious!
Please leave a 5 star rating if you like the recipe! 🙂
| Cook Time | 5 minutes |
| Time for marinating the salmon is not included in cook time. |
| Servings |
person
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
1/2 Avocado 60 g Fresh Salmon sashimi-grade, substitute: tuna or the mixture of tuna and salmon 1 tbsp Soft Shirasu Whitebait kamaage shirasu Toasted White Sesame Seeds Spring Onion Leaves or shiso leaves Shredded Nori Seaweed 120 g Steamed Rice
Marinade
1/2 tbsp Extra Virgin Olive Oil 1/2 tbsp Soy Sauce A little bit of Grated Garlic or grated ginger
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, let's make the marinade. Combine the extra virgin olive oil and soy sauce, and add a very small amount of grated garlic.
- Mix thoroughly. You will be surprised at how well the olive oil and soy sauce go together.
- Cut the sashimi-grade Atlantic salmon into one and 1.5cm (0.6") cubes.
- Be sure to absorb the excess water thoroughly with a paper towel before cutting the salmon. You can use any sashimi-grade salmon but Atlantic salmon has more fat and has a sweeter flavor.
- Place the salmon in the marinade and toss to coat. The flavor and richness of the olive oil make the salmon even more delicious.
- Let it sit for about 15 minutes. This marinade is also good for other sashimi like tuna and yellowtail.
- Next, let's prepare the avocado. Cut the avocado lengthwise until the blade hits the seed and then rotate it around to cut the avocado in half.
- By the way, the stem end part of avocados spoils easily so choose one with the stem end firmly attached.
- Twist the avocado and divide the two halves.
- Peel off the firm skin.
- Then, cut the avocado into 1.5cm (0.6") cubes.
- Let's make the salmon avocado bowl or poke bowl. Prepare the steamed rice on a plate and distribute the shredded nori seaweed all over.
- Place the 1.5 cm cubes of avocado on the rice. This is plenty of avocado, isn't it? It will be even more delicious when you pour the marinade on it.
- You can also try adding salad such as baby salad greens or lettuce between the rice and the avocado to get more vegetables.
- Arrange the marinated salmon in between the avocado.
- The olive oil seems to prevent the salmon from absorbing too much soy sauce even if the marinating time is a little longer, so the salmon does not become too salty.
- Pour the remaining marinade over the avocado.
- Place the soft shirasu whitebait also known as kamaage shirasu in the center.
- Sprinkle toasted white sesame seeds all over. Top with the chopped spring onion leaves.
- Finally, garnish with the shredded nori seaweed and it is ready.
Recipe Notes
If fresh sashimi isn't available, coat the avocado with the marinade and add black pepper. This seasoned avocado goes excellent with rice so you should definitely try it out.
With only a little soy sauce, the flavor and richness of the olive oil and the aroma of garlic make it a delicious way to cut back on salt.
Glad to hear you have made takoyaki and okonomiyaki many times.🐙 You can use the rice you usually eat. Chef would like to make Poke Bowl with jasmine rice if she has a chance.🍚😋 Thank you so much for your continuous support!❤️
When buying sashimi, Chef tries to buy fresh ones right after they are put on the store shelves in the morning, and she brings an ice pack to keep them cool.🍣
Use a clean knife and cutting board, and wash your hands thoroughly. Quickly cut the fish, and then dip it in the marinade immediately to keep the sashimi fresh.
Hope you will try the poke bowl. Good luck in the kitchen!😊