Poke Bowl Salad (Print Version)

Sushi-grade salmon or tuna with mixed greens and a tangy soy-ginger dressing for a light, fresh meal.

# What You'll Need:

→ Fish

01 - 14 oz sushi-grade salmon or tuna, cut into ½ inch cubes

→ Marinade

02 - 2 tablespoons soy sauce (use gluten-free if needed)
03 - 1 tablespoon sesame oil
04 - 1 tablespoon rice vinegar
05 - 1 teaspoon freshly grated ginger
06 - 1 teaspoon honey or maple syrup
07 - 1 small garlic clove, finely minced

→ Greens & Salad Base

08 - 4 cups mixed salad greens (romaine, baby spinach, arugula)
09 - 1 medium cucumber, thinly sliced
10 - 1 large avocado, sliced
11 - 2 small carrots, julienned
12 - 1 cup cooked and cooled sushi rice or brown rice (optional)

→ Toppings

13 - 2 tablespoons toasted sesame seeds
14 - 2 tablespoons sliced scallions (spring onions)
15 - 1 sheet nori, cut into thin strips
16 - Pickled ginger, to serve
17 - 1 small red chili, sliced (optional)

# How to Prepare:

01 - Whisk together soy sauce, sesame oil, rice vinegar, grated ginger, honey, and minced garlic in a bowl.
02 - Add cubed salmon or tuna to the marinade, toss gently to coat, cover and refrigerate for at least 10 minutes.
03 - Arrange mixed greens, cucumber, avocado, carrots, and rice (if using) in individual serving bowls.
04 - Top the salad base with marinated fish and any remaining marinade.
05 - Sprinkle sesame seeds, scallions, nori strips, pickled ginger, and sliced chili over each bowl as desired.
06 - Serve the salad immediately.

# Expert Advice:

01 -
  • Ready in twenty minutes with zero cooking, so it works for busy weeknights or when you want to feel like you tried.
  • The marinade is pure magic—tangy, gingery, and bright enough to make even plain greens taste like an event.
  • It's endlessly customizable based on what's in your fridge or how adventurous you're feeling that day.
02 -
  • Quality fish matters more than any technique here—buy from someone you trust, and if it smells off, trust your nose over everything else.
  • Avocado oxidizes quickly, so slice it just before assembling, or toss it lightly in lemon juice to buy yourself a few extra minutes.
  • The marinade is flexible; it's more about balance between salty, tangy, and sweet than hitting exact measurements.
03 -
  • Toast your own sesame seeds in a dry pan for two minutes if you have time; the aroma alone will tell you how much better fresh toasting is than pre-toasted.
  • Make the marinade the night before and store it separately, then add the fish and greens just before serving for maximum freshness and flavor control.
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