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No. 0092 Hawaiian Free recipe

Salmon Poke Bowl with Edamame and Nori

Seasoned sushi rice hides beneath neat sections of soy-marinated salmon, bright edamame, crisp cucumber half-moons, sesame-sprinkled cherry tomatoes and sweet yellow pepper. A tuft of peppery arugula sits in the middle, and two toasted nori triangles stand tall for scooping. It is fresh, filling and fully customizable.

4.8 from 1,766 cooks

Poke bowl with raw salmon, edamame, cucumber, cherry tomatoes, yellow pepper, arugula and nori
Photo: Nadin Sh on Pexels
Prep
25 min
Cook
20 min
Total
45 min
Serves
2
Level
Medium
Jump to method

Method 5 steps

  1. Cook the rice with 1 1/4 cups water, simmering covered for 15 minutes and resting 10 minutes off the heat.

  2. Warm the rice vinegar with the sugar and a pinch of salt until dissolved, then fold into the rice with a cutting motion. Fan to cool to room temperature.

  3. Toss the salmon with the soy sauce and sesame oil and chill for 10 minutes.

  4. Divide the rice between two bowls and arrange the salmon, edamame, cucumber, tomatoes and bell pepper in separate wedges on top.

  5. Sprinkle the tomatoes with sesame seeds, pile arugula in the center and stand two nori triangles at the back of each bowl.

Tap a step to mark it done.

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