A Japanese twist on a classic hawaiian poke bowl. This salmon poke sushi bowl, is quick to whip up and loaded with healthy ingredients. It brings together delicious classics of miso glazed salmon and Japanese flavours with the comfort feeling of tucking into a poke bowl. We love serving it with a platter of mixed toppings, so everyone can add their favourite flavours. Making this dish a great week day meal, that the whole family will love. Let us show you how to make your own poke sushi bowl. Enjoy!
The base ingredients of these bowls are:
- Salmon – Poke bowls are traditionally tuna, but we love the flavours of the salmon with the texture of the crispy skin. So tuna would be a great variation of this dish. Tofu or chicken would make great proteins for sushi poke bowls too.
- Rice – we use sushi rice but medium grain rice would work well too. Or for a healthier option try brown rice.
- Japanese flavour ingredients – Miso paste, sake, soy sauce, a little sugar and sushi rice seasoning (or vinegar, as its sometimes called). You should be able to pick up all of these ingredients at your local supermarket, if not then you will definitely find them at your local Asian grocery store.
The perfect poke sushi bowl toppings
Our recipe adds lots of tasty toppings, you can use all of them for the full flavour experience or mix and match.
- Edamame beans – we can eat these delicious little beans by themselves but are a great addition to any Japanese dish.
- Sheets of dried nori – edible seaweed, also known as sushi sheets.
- Pickled ginger.
- Spring onions, also known as scallions.
- Japanese mayo, we love the Kewpie brand.
- Additional soy sauce.
You could also make it your own by adding a mix of your favourite salad ingredients, sesame seeds, sliced chilli or sriracha for a little kick.
Related dinner ideas
If you love Japanese flavours learning to make sushi, is such a great way to enjoy Japanese at home, perfect for lunch or dinner. Fish and Asian flavours are such a delicious pairing our Steamed snapper with chilli jam, is seriously moreish! Ramen might take time but it really is the soul of Japanese food, try our pork belly ramen, for a great weekend dinner. And while we are on the topic of pork and Asian flavours, this barbecued Asian pork is a must try! Enjoy!
What is miso?
Miso is fermented soybeans and also includes barley or rice. The soybeans are mixed with koji which starts the fermentation process. They are then left for 1-5 years to do its thing and then is ground into a paste.
There are 3 main types of miso, white (shiro miso) , yellow (shinshu miso) and red (aka miso), with red being the strongest in flavour. Miso is high in proteins, minerals and vitamin rich.
Miso is a very versatile ingredient in Japanese cooking, used in soups, marinades for meat and seafood, rubbed on vegetables, salad dressings. The options are endless and the flavour that miso brings to cooking is unique with a real umami sweet salty taste. We use white miso paste to glaze the salmon and bring delicious balance to this dish.
How to make your own sushi poke bowl
In a few simple steps this tasty dish can be on the table, ready to eat. Making it a great week day meal!
- Marinate the salmon – doing this in the morning will not only create great flavour but will save time later on!
- Cook your rice.
- Prep your topping ingredients.
- Use our instructions (below) to perfectly cook your miso glazed salmon.
- Serve in a bowl and enjoy!
How to cook salmon and get the perfect crispy skin.
Learning to get the skin of your protein crispy may seem like a chefs secret but it is really simple. If you are cooking salmon, white fish or chicken the process is always the same.
First step is to remove any moisture from your protein. So pat it dry with a paper towel before you start cooking.
Whether you are using a non stick pan or a cast iron pan, just make sure it can go straight in your oven. Heat your pan until smoky hot, season your protein with a little salt and place straight into your hot pan. Leave for about 30 seconds, then turn the heat to low and leave your fish. Don’t poke it or try to move it as you will risk tearing the skin!
I usually cook the protein skin side down for the whole cooking process. Once the protein has been on the stove top, on low for about 5 minutes, place into a hot oven. For fish it will generally take an extra 3-4 minutes to cook through, once cooked remove and carefully flip it over and let it rest in the pan.
There you go its that simple and you will have delicious crispy skin!
So if salmon and Japanese flavours, served in a bowl of rice, are your thing this tasty salmon poke sushi bowl is a must try! Perfect for dinner or lunch, this easy and nutritious meal is certain to become a favourite.
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Our goal is to share simple, tasty dishes created by Chef Shane and partner, Sara. Using Shane’s understanding of flavours and knowledge of food, to teach and inspire you to create delicious food everyday and gain a new level of confidence in the kitchen. Sara understands what it’s like preparing weekly dinners for a busy family of five and likes to create dishes that are easy, full of flavour and that the whole family will enjoy.
Salmon Poke Sushi Bowl
- 4 Salmon portions 180g each, skin on
- 60 g White miso paste
- 50 ml Sake
- 2 tsp White sugar
- 2 tbsp Light soy sauce
- 1.5 cups Sushi rice See note 1
- 3 cups water
- 3 tbsp Sushi rice seasoning (Sushi vinegar)
Toppings (See note 2)
- 1 cup Shelled edamame beans
- 2 Avocados
- 2 sheets Dried nori (Sushi sheets)
- Pickled ginger
- 2 stalks Spring onion (Scallions)
- Japanese mayonnaise We love the Kewpie brand.
- Soy sauce
Prepare the salmon
- Pre heat your oven to 180 deg CThe first step is to marinate the salmon. Ensure all the bones are removed from your portioned salmon fillets.
- Whisk together your miso paste, sake, sugar and soy sauce. Place your salmon fillets into the marinade and place in the fridge to marinate. For a minimum of 30 minutes but the longer the better. (See note 3)
Cook the rice
- Take your sushi rice and wash under running cold water until the water runs clear to remove the excess starch.Place into a medium pot and add the water, cover with a lid and bring to the boil, as soon as it boils reduce the heat to low, do not remove the lid. Your rice should take 8-9 minutes until all the water has been absorbed.Remove from the heat and allow to sit for 10 minutes. Add the sushi seasoning and stir through the rice. Cover and leave until needed.
Prepare the toppings
- Now get all your garnish ready for your final presentation, thinly slice the spring onions, 1/2 your avocados and remove the stone, spoon out of the skin using a large spoon, slice with your knife to fan them out.
- Cut the nori into small squares or strips, keeping dry.
Cook the salmon
- Wipe off all the marinade as it will burn easily if left on the fish. Pat dry the skin with a paper towel.Heat a large pan to a medium hot heat, add a little canola oil and carefully place your salmon portions skin side down. Be careful as the oil might spit a little from the moisture of the marinade.
- Leave for 30 seconds then turn the heat to low and leave gently cooking, allowing the skin to crisp. Do not touch the salmon. After 4-5 minutes on low, place the pan into the oven and cook for a further 4 minutes.
- Once cooked, remove from the oven and set aside to rest. Using a pallet knife carefully remove the salmon from the pan, the skin should be lovely and crispy.
- Evenly add the sushi rice to your serving bowls, place the salmon over the top and arrange the avocado, edamame, pickled ginger, nori, crispy salmon skin and spring onions. Squeeze a bit of kewpie mayonnaise to the side.
- Serve with some soy sauce and enjoy!