Genuine Sushi-Style Salmon Poke Bowl

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant bowl with perfectly seared salmon and a zesty ginger-sesame dressing that delivers authentic Hawaiian flavors. This Japanese-inspired seafood recipe (gluten-free), ready in about 30 minutes, pairs sushi-grade salmon, toasted sesame oil, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, cut into 1/2-inch cubes sushi-grade salmon
• 1 tsp toasted sesame oil
• 1 tbsp rice vinegar
• 1/2 tsp sugar
• 1 tsp grated fresh ginger
• 1/2 tsp wasabi paste
• 1 tbsp soy sauce
• 2 cups cooked sushi rice
• 1/2, thinly sliced avocado
• 1/2 cup, shelled edamame
• 2 tbsp microgreens
• 1 tsp sesame seeds

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Instructions

1. Step 1: In a small bowl, whisk together toasted sesame oil, rice vinegar, sugar, grated ginger, wasabi paste, and soy sauce until sugar dissolves to make the dressing.
2. Step 2: Heat a nonstick skillet over medium-high heat. Add salmon cubes and cook for 1 minute per side until seared on the outside but still pink inside; transfer to a plate.
3. Step 3: Toss cooked sushi rice with 1 tbsp of the dressing to coat evenly, then divide between bowls.
4. Step 4: Arrange salmon cubes over rice, then spoon remaining dressing over the top. Top with avocado slices, edamame, and microgreens.
5. Step 5: Sprinkle with sesame seeds and serve immediately while salmon is warm.