Sushi-Style Salmon Poke Bowl with Avocado and Seaweed Salad

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

Fresh sushi-grade salmon cubes marinated in a tangy soy-ginger dressing served over rice with creamy avocado and crisp seaweed salad. This Japanese sushi recipe, ready in about 20 minutes, pairs sushi-grade salmon, soy sauce, and rice vinegar for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 sushi-grade salmon, cut into 1/2-inch cubes
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp fresh ginger, grated
• 2 stalks green onions, thinly sliced
• 1 medium avocado, diced
• 2 cups steamed sushi rice
• 1 cup seaweed salad
• 1 tbsp toasted sesame seeds
• 2 lime wedges

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tsp grated fresh ginger until combined.
2. Step 2: Add 8 oz sushi-grade salmon cubes and 2 thinly sliced green onions to the bowl. Toss gently to coat, then marinate in the refrigerator for 15 minutes.
3. Step 3: Divide 2 cups steamed sushi rice evenly between two bowls.
4. Step 4: Top each bowl of rice with half of the marinated salmon, 1/2 medium diced avocado, and 1/2 cup seaweed salad.
5. Step 5: Sprinkle 1 tbsp toasted sesame seeds evenly over the bowls and serve with 2 lime wedges for squeezing.