Teriyaki Salmon Poke Bowls
This Teriyaki Salmon Poke Bowl hits that sweet spot between comforting and fresh: tender salmon, glossy teriyaki sauce, crisp veg, creamy avocado and perfectly seasoned rice. It’s the kind of bowl that looks restaurant-level but comes together fast enough for busy weeknights — and once you make it at home, it tends to become one of those go-to meals you crave on repeat.
Ingredients
Rice Base:
- 170 g sushi rice + 220ml (1 cup) water
- 2 tablespoon rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
Quick Pickled Cucumber:
- 80 g cucumber thinly sliced
- 1 teaspoon caster sugar
- ½ teaspoon salt
- 2 tablespoon rice vinegar
- ½ teaspoon sesame seeds optional
Other Veggies:
- 6-8 radishes approx. 90g grated
- 1 small carrot grated
- 80 g pineapple fresh or tinned, cut into small chunks
- 1 spring onion thinly sliced
Teriyaki Salmon:
- a drizzle of oil
- 250 g skinless boneless salmon fillets cut into bite-sized cubes
- 2 tablespoon teriyaki sauce
Instructions
Prepare The Rice:
- Cook the rice following the instructions on the package, but as a general rule of thumb, place the rice in a colander and rinse, mixing the rice, under cold water until the water runs clear. Leave the rice to soak in water for 15 minutes. Drain thoroughly.
- Add the drained rice to a pot with 220ml of cold water and cover with a lid. Bring it to a boil, then simmer on low heat for 10 minutes. (lid on).
- Take the pot of rice off the heat and leave it undisturbed (keeping the lid on) for 10 minutes.
- In a small bowl, combine vinegar, sugar and salt. When the rice is cooked and rested, stir in the vinegar mixture, mixing it with a wooden spoon.
Pickle The Cucumber:
- In a bowl, mix the rice vinegar, sugar and salt. Add the sliced cucumber, toss to combine and cover the bowl with a plate. Let it sit at room temperature whilst you prepare the rest of the poke bowl. When ready to use as a topping, drain any liquid and stir in some sesame seeds (optional).
- Chop and cut the rest of the vegetables at this point.
Teriyaki Salmon:
- Heat a drizzle of oil over medium-high heat. Add the salmon cubes and allow it to brown an all sides. It will only take 1-2 minutes.
- Pour the teriyaki sauce over the cooked salmon and stir gently to coat. Take it off heat.
Assemble:
- Divide the seasoned rice between bowls. Top it with drained pickled cucumber, grated radishes, avocado and pineapple chunks. Place the teriyaki salmon and scatter everything with spring onion and sesame seeds. Drizzle everything with extra teriyaki sauce or soy sauce if desired.
Tried this recipe?Let us know how it was!