Poke bowl

Total time: 2hr
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 672 Kcal, 28g Protein, 82g Carbohydrates, 25g Fat


  • To marinate the fish
  • 2 tbsp soy sauce
  • 0.5 tbsp yuzukosh? (Japanese citrus-chilli paste)
  • 2 tsp sesame oil
  • 2 tsp sesame seeds, toasted
  • 1 tsp ginger, finely grated
  • 400 g salmon fillets (sushi quality)
  • Rice
  • 350 g sushi rice
  • 5 dl water
  • 1 tsp salt
  • 1 tbsp sugar
  • 3 tbsp rice vinegar
  • Poke bowl
  • 125 g wakame salad
  • 200 g cucumber, sliced
  • 1 avocado, sliced
  • 0.5 mangoes, diced

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  • To marinate the fish

    Combine the soy sauce with all the other ingredients up to and including the ginger. Add the salmon, mix, cover and marinate in the fridge for at least 30 mins.
  • Rice

    Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Add the rice and water to a pan and leave to stand for approx. 15 mins. Bring the rice to the boil (uncovered), reduce the heat, simmer until the water has evaporated, leaving small indentations on the surface of the rice. Cover and leave to fluff up over a very low heat for approx. 10 mins.; do not remove the lid. Warm the rice vinegar, sugar and salt in a small pan, stirring until the sugar has dissolved. Place the rice in a wide bowl, drizzle with the warm liquid, separate with a fork, leave to cool.
  • Poke bowl

    Spoon the rice into bowls. Top with the wakame salad, cucumber, avocado, mango and salmon.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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