Poke-Style Salmon Bowl With Brown Rice and Soy-Sesame Drizzle

Why You’ll Love This Recipe

• Fresh, colorful, and satisfying: a balanced bowl with protein, fiber, and healthy fats.
• Flexible: use sushi-grade salmon for poke-style cubes or baked salmon flakes for an easy cooked option.
• Meal-prep friendly: cook rice and prep toppings ahead for quick weeknight assembly.
• Big flavor, minimal fuss: the soy-sesame-ginger drizzle ties everything together in minutes.

Grocery List

• Produce: 1 medium cucumber, 2 medium avocados, 1 small knob fresh ginger, 1 clove garlic, optional scallions (2)
• Dairy: None
• Pantry: Brown rice, low-sodium soy sauce, toasted sesame oil, rice vinegar, honey, roasted seaweed snacks or nori sheets, sesame seeds, kosher salt
• Frozen: Shelled edamame
• Seafood: Salmon (1 lb / 454 g; sushi-grade if serving raw)

Full Ingredients

Brown Rice Base

• 1 cup (190 g) dry brown rice
• 2 cups (475 ml) water
• 1/2 tsp kosher salt

Salmon (Choose One)

• Option A: Poke-style raw cubes: 1 lb (454 g) sushi-grade salmon, skin removed, cut into 1/2-inch (1.25 cm) cubes
• Option B: Cooked salmon flakes: 1 lb (454 g) skinless salmon fillet

Vegetables & Toppings

• 1 medium cucumber (about 1 1/2 cups / 180 g), diced (about 1/2-inch pieces)
• 1 cup (150 g) shelled edamame, cooked and cooled (or thawed if frozen and pre-cooked)
• 1 cup (90 g) shredded carrots
• 2 medium avocados, sliced
• Optional: 2 scallions, thinly sliced

Soy-Sesame-Ginger Drizzle

• 1/4 cup (60 ml) low-sodium soy sauce
• 1 tbsp (15 ml) toasted sesame oil
• 1 tbsp (15 ml) rice vinegar
• 2 tsp (10 ml) honey
• 2 tsp grated fresh ginger (use a microplane if you have one)
• 1 small garlic clove, grated or very finely minced
• 1–2 tbsp (15–30 ml) water, to thin to a drizzle consistency
• Optional heat: 1 tsp sriracha or chili garlic sauce

Garnishes

• 1/2 cup (15 g) roasted seaweed strips (or 4 nori sheets, sliced into thin ribbons)
• 1 tbsp toasted sesame seeds (white, black, or a mix)

Step-by-Step Instructions

Step 1: Cook the brown rice

Rinse 1 cup (190 g) brown rice under cool running water until the water runs mostly clear. Add the rice to a medium saucepan with 2 cups (475 ml) water and 1/2 tsp kosher salt.

Bring to a boil over high heat, then immediately reduce to low heat. Cover with a tight-fitting lid and simmer for 40 minutes. Turn off the heat and let the rice rest, still covered, for 10 minutes. Fluff with a fork and set aside to cool slightly while you prep everything else.

Step 2: Make the soy-sesame-ginger drizzle

In a small bowl, whisk together 1/4 cup (60 ml) low-sodium soy sauce, 1 tbsp (15 ml) toasted sesame oil, 1 tbsp (15 ml) rice vinegar, 2 tsp (10 ml) honey, 2 tsp grated fresh ginger, and 1 grated garlic clove.

Whisk in 1 tbsp (15 ml) water, then add up to 1 more tbsp (15 ml) water until the sauce is thin enough to drizzle easily off a spoon. If you like a little heat, whisk in 1 tsp sriracha.

Step 3: Prepare the salmon (raw cubes or cooked flakes)

Option A: Poke-style raw cubes (sushi-grade salmon). Keep the salmon cold until you’re ready to cut it. Pat dry with paper towels, then cut into 1/2-inch (1.25 cm) cubes. Place in a bowl and refrigerate while you finish prepping toppings.

Option B: Cooked salmon flakes. Preheat the oven to 400°F (205°C). Place the salmon fillet on a parchment-lined baking sheet. Bake for 10–12 minutes, or until the thickest part reaches an internal temperature of 145°F (63°C). Let cool for 5 minutes, then flake into bite-sized pieces with a fork.

Step 4: Prep the bowl toppings

Dice the cucumber into small pieces (about 1/2-inch). If your edamame is frozen and already cooked, thaw it and pat dry; if it’s not cooked, simmer it in salted water for 3–4 minutes, then drain and cool.

Shred the carrots (or use pre-shredded for convenience). Slice the avocados right before serving to keep them bright and fresh.

Step 5: Assemble the bowls

Divide the warm (or room-temperature) rice among 4 bowls (about 3/4 cup cooked rice per bowl). Arrange the salmon, cucumber, edamame, shredded carrots, and avocado on top in sections so each bite has a bit of everything.

Step 6: Drizzle and finish

Spoon the soy-sesame-ginger drizzle over each bowl (start with about 1 1/2 tbsp per bowl and add more to taste). Top with roasted seaweed strips and a sprinkle of toasted sesame seeds. If using scallions, add them last for a crisp, fresh finish.

Pro Tips

• For the best rice texture: let the rice rest for the full 10 minutes after simmering; it finishes steaming and fluffs better.
• Keep raw salmon very cold: cut it straight from the fridge and return it to the fridge until assembly. Use sushi-grade fish from a trusted source.
• Make the sauce work for you: thin with water for a light drizzle, or keep it thicker for a more punchy, soy-forward bowl.
• Clean, neat cubes: use a very sharp knife and wipe the blade between cuts for tidy salmon pieces.
• Toast sesame seeds (if not already toasted): warm in a dry skillet over medium heat for 2–3 minutes, stirring, until fragrant.

Variations

• Spicy mayo twist: swap the honey for 1 tsp sugar and add 2 tbsp mayonnaise plus 1–2 tsp sriracha to make a creamy drizzle (thin with a splash of water if needed).
• Extra crunch: add 1/2 cup (40 g) thinly sliced red cabbage or a handful of sliced radishes.
• Lower-carb bowl: replace half (or all) the rice with cauliflower rice; warm it in a skillet for 5 minutes with a pinch of salt.

Storage & Make-Ahead

For best results, store components separately in airtight containers. Cooked rice keeps well for 4 days in the refrigerator; reheat until steaming hot (at least 165°F / 74°C) or enjoy at room temperature. The drizzle keeps for 5 days refrigerated; whisk before using. Prepped cucumber, carrots, and edamame keep for 3 days. Slice avocado right before serving. If using raw sushi-grade salmon, it’s best eaten the same day; if you have leftovers, refrigerate immediately and use within 24 hours (only if very fresh and continuously chilled).

Nutrition (per serving)

Approximate, will vary by exact ingredients and portioning. Per bowl: ~620 calories, 35 g protein, 58 g carbohydrates, 28 g fat, 9 g fiber, ~980 mg sodium.