Poke Bowl Sushi Salad (Printable)

A colorful bowl with marinated salmon or tuna, fresh greens, avocado, and a tangy soy-ginger blend.

# Required Ingredients:

→ Fish

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

→ Marinade

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

→ Greens & Salad Base

08 - 4 cups mixed salad greens (e.g., 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 tbsp toasted sesame seeds
14 - 2 tbsp sliced scallions (spring onions)
15 - 1 sheet nori, cut into thin strips
16 - Pickled ginger, to serve
17 - 1 small red chili, sliced (optional)

# Preparation Steps:

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

# Expert Suggestions:

01 -
  • It comes together in 20 minutes but tastes like you spent hours in the kitchen.
  • The fish stays buttery soft because the ginger-soy marinade is balanced, not overpowering.
  • You can prep everything in advance and just assemble when hunger hits.
  • It's naturally gluten-free (with one easy swap) and leaves you genuinely full, not sluggish.
02 -
  • The marinade time matters—10 minutes minimum or the fish stays bland, but don't go longer than 30 minutes or the acid in the vinegar will start to cure it too much and change the texture.
  • Temperature is everything; if your fish or greens aren't cold when you serve, the whole bowl loses its appeal—chill your bowls beforehand if you're making this ahead.
  • Buy your fish from someone who actually knows what sushi-grade means, not just from whoever has the cheapest stuff—this is where good ingredients really shine.
03 -
  • Toast your sesame seeds in a dry pan for exactly 2 minutes—not longer or they burn and taste bitter, but the difference between raw and toasted is like night and day.
  • Slice your avocado right before assembly by running the knife along the pit, twisting gently, and scooping with a spoon so the slices stay intact and don't brown immediately.
  • If you're making this for a crowd, marinate your fish in a bigger batch and let people assemble their own bowls so they control exactly what goes in theirs.
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