Salmon Poke Bowl

by Jonathan Cheung

Artful, simple and delicious – a great home-made recipe which can be easily altered to suit whatever ingredients you have on hand to go on the rice. Be creative! Discover and learn more on how to cook sushi rice in a rice cooker.

[Total: 2 Average: 3.5]
Salmon Poke bowl


  • 2 cups/500mL Dainty Kimora rice
  • 3 cups/750mL Water
  • 600g piece of sushi quality raw Salmon (or Tuna), diced *
  • 1-2 Carrots, ribboned
  • 1 English Cucumber, peeled and diced
  • 1 cup/250mL Frozen Edamame, thawed (or Green Peas)
  • 1-2 Ripe Avocados, skin removed and diced
  • 1/2 cup/125mL Rice vinegar
  • Garnish: Spicy, or Japanese, Mayonnaise
  • Garnish: 1-2 tbsps Sesame seeds, mixed black & white
  • *Salmon quantity based on 4-6 servings, Salmon can also be pre-cooked if desired or marinated, see pro tip below.



Place the rice and water in the bowl of your rice cooker. Cook.


While the rice is cooking, use the time to prepare the rest of your ingredients.


Once rice cooker stops cooking and moves to WARM mode, quickly open the lid of the rice cooker and pour 1/2 cup of rice vinegar over the rice. Close the lid and let the rice absorb the vinegar for 5-10 minutes.


Assemble the poke bowls : Place rice in the base of your bowl. Start with other ingredients by placing around edge of the bowl and alternating colours to make a beautiful presentation. Finish with some a zigzag of spicy mayonnaise over top and a sprinkle of sesame seeds!


PRO TIP: For added flavour marinate your cubed fish for 5-10 minutes - in small bowl combine 1 tbsp Soy, drizzle of Sesame oil, 1 finely diced shallot, 1 tbsp grated Ginger, some Lemon zest and sliced Green Onion. Mix and gently stir into your cubed fish, let sit until you assemble the poke bowls!

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