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Healthy Salmon Poke Bowl Recipe with Edamame Easy Fresh Flavor Boost

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A quick, fresh, and satisfying poke bowl featuring sashimi-grade salmon, edamame, and a bright homemade dressing. Perfect for light lunches or dinners with a balance of silky salmon, crunchy veggies, and zingy flavors.

Ingredients

Scale
  • 8 ounces sashimi-grade salmon, cubed
  • 1 cup shelled edamame, cooked
  • 2 cups cooked sushi rice or jasmine rice, warm
  • 1 ripe avocado, diced
  • 1/2 cucumber, thinly sliced or julienned
  • 2 stalks green onion, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon fresh ginger, grated
  • 1 small clove garlic, minced
  • Optional: pickled ginger or seaweed salad for garnish

Instructions

  1. Rinse 2 cups sushi or jasmine rice under cold water until water runs clear. Drain well. Cook according to package instructions or in a rice cooker (about 15-20 minutes). Once done, fluff with a fork and keep warm.
  2. If using frozen shelled edamame, boil them in salted water for 3-5 minutes until tender but still bright green. Drain and set aside to cool.
  3. In a small bowl, whisk together 2 tablespoons soy sauce or tamari, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon honey or maple syrup, grated ginger, and minced garlic. Taste and adjust balance as needed.
  4. Using a sharp knife, cut the sashimi-grade salmon into 1/2-inch cubes. Place in a medium bowl.
  5. Pour about half of the dressing over the salmon cubes. Gently toss to coat evenly. Let it sit for 5-10 minutes at room temperature.
  6. Dice the avocado, slice the cucumber thinly, and chop green onions.
  7. Divide the cooked rice between two bowls. Layer on the marinated salmon, edamame, avocado, cucumber, and green onions.
  8. Spoon the leftover dressing over the top. Sprinkle with toasted sesame seeds.
  9. Add pickled ginger or seaweed salad if desired for extra flavor.

Notes

Use sashimi-grade salmon for safety when eating raw. Marinate salmon for 5-10 minutes to soften and deepen flavor but do not over-marinate. Rinse rice well to remove excess starch and fluff with a fork. Avoid overcooking edamame to keep bright green color and texture. Adjust dressing sweetness and acidity to taste. Serve at room temperature or slightly chilled. Store salmon and rice separately if refrigerating leftovers. Avoid reheating salmon to maintain texture.

Nutrition

Keywords: salmon poke bowl, healthy poke bowl, edamame recipe, fresh salmon recipe, easy poke bowl, gluten-free poke bowl, quick dinner, sashimi salmon

Find it online: https://zoeplate.com/healthy-salmon-poke-bowl-recipe-with-edamame-easy-fresh-flavor-boost/