Sushi-Style Salmon Poke Bowl with Avocado and Pickled Ginger

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Fresh salmon cubes marinated in a savory soy-sesame dressing served over rice with creamy avocado, crunchy cucumber, and tangy pickled ginger. This Japanese recipe, ready in about 15 minutes, pairs sushi-grade salmon, soy sauce, toasted sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 8 oz, skin removed and cut into 1/2-inch cubes sushi-grade salmon
• 3 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 2 stalks, thinly sliced green onions
• 1 tbsp, toasted sesame seeds
• 2 cups, warm cooked sushi rice
• 1 medium, sliced avocado
• 1/2 medium, thinly sliced cucumber
• 1/4 cup pickled ginger
• 1 sheet, cut into thin strips nori strips

Instructions

1. Step 1: In a medium bowl, whisk together 3 tbsp soy sauce, 1 tbsp toasted sesame oil, 1 tbsp rice vinegar, and 1 tsp brown sugar until sugar dissolves.
2. Step 2: Add 8 oz sushi-grade salmon cubes and 2 thinly sliced green onions to the marinade. Toss gently to coat and refrigerate for 10 minutes to allow flavors to meld.
3. Step 3: Divide 2 cups warm cooked sushi rice evenly among 2 bowls.
4. Step 4: Arrange marinated salmon cubes on top of the rice. Add 1 medium sliced avocado, 1/2 thinly sliced cucumber, and 1/4 cup pickled ginger around the bowl.
5. Step 5: Sprinkle 1 tbsp toasted sesame seeds and nori strips over each bowl. Serve immediately for fresh, bright flavors.