Sushi-Style Salmon Poke Bowl with Avocado and Sesame

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fresh and vibrant poke bowl featuring marinated salmon cubes, creamy avocado, and nutty sesame seeds over steamed rice. This Japanese-inspired seafood recipe, ready in about 40 minutes, pairs sushi-grade salmon, soy sauce, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Prep: 20 min Cook: 20 min Serves 2 Japanese cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 8 oz diced sushi-grade salmon with 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp honey, and 2 sliced green onions. Toss gently and let marinate in the fridge for 15 minutes.
  2. Step 2: While salmon marinates, prepare 2 cups steamed sushi rice according to package instructions and keep warm.
  3. Step 3: To assemble, divide the warm rice evenly into two bowls. Top each bowl with half the marinated salmon mixture and 1/2 diced medium avocado.
  4. Step 4: Garnish each bowl with 1 tbsp toasted sesame seeds, 1 sheet of thin nori strips, and 1 tbsp pickled ginger if using. Serve immediately for a fresh, flavorful meal.

Frequently asked questions

How long does Sushi-Style Salmon Poke Bowl with Avocado and Sesame take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sushi-Style Salmon Poke Bowl with Avocado and Sesame?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sushi-Style Salmon Poke Bowl with Avocado and Sesame?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sushi-Style Salmon Poke Bowl with Avocado and Sesame for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sushi-Style Salmon Poke Bowl with Avocado and Sesame?

Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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