Salmon and Rice Poke Bowl

Name: Salmon and Rice Poke Bowl
Total time: 35 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Salmon fillet — 130 g; Short-grain rice — 60 g; Rice vinegar — 10 ml; Soy sauce — 15 ml; Sesame oil — 5 ml; Fresh ginger — 5 g; Avocado — 0.5 pcs; Cucumbers — 70 g; Frozen edamame — 60 g; Nori seaweed — 2 g; Sesame seeds — 5 g; Salt — 1 g

A bowl with warm rice, fresh salmon, avocado, cucumber, and edamame. Soy sauce, ginger, and sesame oil add bright flavor without a heavy dressing.

Time: 35 min
Serving: 766 kcal
Ingredients: ≈ $4.92
Protein: 41 g

Healthy High protein No cooking

Ingredients

1 Salmon filletpack 400 g ≈ $10.50 130 g
2 Short-grain ricepack 800 g ≈ $2.14 60 g
3 Rice vinegar 10 ml
4 Soy sauce 15 ml
5 Sesame oil 5 ml
6 Fresh ginger≈ $8.00 per kg 5 g
7 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
8 Cucumbers≈ $3.67 per kg 70 g
9 Frozen edamamepack 400 g ≈ $3.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 60 g
10 Nori seaweed 2 g
11 Sesame seeds 5 g
12 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Rinse the rice, cover with 150 ml water, season with salt, and cook covered for 18–20 minutes until tender. Stir in the rice vinegar and let cool slightly.
Cut raw-safe salmon¹ (producer-frozen⁹ and labeled “for sushi” or “sashimi”) into 1.5 cm cubes. Mix the soy sauce, sesame oil, and grated ginger, then pour over the fish for 5 minutes.
Warm the edamame in boiling water for 3 minutes, then drain. Slice the cucumber⁸ into half-moons, the avocado⁷ into slices, and the nori into thin strips.
Spoon the rice into a bowl as the base. Arrange the salmon¹, cucumber⁸, avocado⁷, and edamame in sections on top.
Drizzle with the remaining salmon¹ marinade, then sprinkle with sesame seeds and nori strips. Serve immediately while the rice is still slightly warm.

Tips

Why it works: Marinate the salmon for only 5 minutes, otherwise it turns rubbery and loses its tenderness. Keep the marinade at room temperature so the fish isn't chilled any further.
Substitutions: Instead of edamame, use green beans (60 g) and boil them for 4 minutes. Instead of nori, use thinly sliced green onion (5 g) for freshness.
Common mistakes: If the rice is dry or falls apart, it was overcooked or underseasoned. It should stay slightly moist and hold together.
Storing and reheating: Eat right away, don't store. If you really have to, keep in the fridge for no more than 2 hours, but the rice will soften and lose its texture.
Serve with: Serve with cold green tea or a light chicken broth if you want to make dinner more filling.

In short

Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.

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Nutrition

Per serving and share of 2000 kcal

Calories	766 kcal	38%
Protein	41 g	55%
Fat	39 g	56%
Carbs	64 g	24%
Per 100 g	173 kcal

Cost

≈ $4.92per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), October 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is salmon fillet.

You will need

Stove

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What to cook

What to cook with fish What to cook with salmon What to cook with rice

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