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miso salmon poke bowl individual served
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5 from 4 votes

Salmon Poke Sushi Bowl

Salmon poke sushi bowl, quick to whip up & loaded with nutritional ingredients. A twist of delicious classics of miso glazed salmon, Japanese flavours and Hawaiian poke bowls.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner, Main Course
Cuisine: Healthy, Japanese
Keyword: Japanese, Miso, Poke Bowl, Salmon, Sushi rice
Servings: 4


  • 4 Salmon portions 180g each, skin on
  • 60 g White miso paste
  • 50 ml Sake
  • 2 teaspoon White sugar
  • 2 tablespoon Light soy sauce
  • 1.5 cups Sushi rice See note 1
  • 3 cups water
  • 3 tablespoon 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 C
    The 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, ½ 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.

To serve

  • 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!


Note 1 - Sushi rice can be replaced with medium grain rice.
Note 2 - You can all of the toppings or a mix of your favourites.  For other topping ideas try adding your favourite salad ingredients, sesame seeds, sliced chilli or sriracha for a little kick.
Note 3 - This is a great step to prep quickly in the morning, creating delicious salmon and less prep time at dinner.