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Salmon Poke Bowl

Salmon Poke Bowl

Originating from Hawaii, a poke bowl is a rice dish with diced raw fish served either as an appetizer or a main course, ‘poke’ meaning ‘to slice into pieces’ in Hawaiian. In recent years, it became very successful around the world due to its versatility. You can pick and mix whatever ingredients you like and place on top of Tilda sticky rice.

  • 31 - 60 Minutes
  • Easy
  • Serves 2

This recipe uses:

Sticky Rice

Where to buy
Salmon Poke Bowl




250g pouch Tilda sticky rice

  • 1/2 tbsp toasted sesame seeds
  • 2 tbsp reduced salt soy sauce and extra for serving
  • 1/2 tbsp toasted sesame oil
  • 2 limes
  • 200g freshest or sashimi grade, skinless salmon, cut into 1 cm cubes
  • 3 tbsp seasoned rice vinegar (used Saitaku rice vinegar sweetened for sushi)
  • 75g frozen edamame beans
  • 75g radishes, quartered
  • 1/4 cucumber, cut into ribbons using a vegetable peeler
  • 25g watercress, large stalks removed
  • 1 small avocado, cut into thin slices
  • 1/2 ripe mango, peeled and roughly chop
  • How to make Salmon Poke Bowl

    1. Mix the sesame seeds, soy sauce, sesame oil, zest and juice of 1 lime together and stir through the salmon. Leave for 15 minutes at room temperature.

    2. Meanwhile cook Tilda sticky rice according to pack instructions, stir through two tablespoons of rice vinegar gently and spread out on a non stick baking tray and cool completely.

    3. Cover the frozen edamame beans with boiling water and leave for 10 minutes, drain and mix with the radishes.

    4. Mix the remaining tablespoon of rice vinegar through the cucumber and leave for 5 minutes before mixing through the watercress

    5. To assemble, divide the marinated salmon, seasoned rice, edamame and radishes, cucumber and watercress, avocado and mango into piles around two shallow bowls, and drizzle with extra soy sauce if desired. Cut the remaining lime into quarters and serve alongside the salmon.