Salmon Poke Bowl


  • 2 cups sushi rice, rinsed
  • 1 tbs vegetable oil
  • 600g skinless salmon fillets
  • 2 avocados, diced
  • 1 cup edamame beans
  • 1 cucumber, diced
  • ½ cup pea shoots, to serve
  • 1 tbs sesame seeds (black & white)


  • 1 tsp finely grated ginger
  • 1 tsp sesame oil
  • 2 tbs mirin
  • 2 tbs light soy sauce
  • 1 tbs lime juice

Serves 4-6
Prep 20 Min
Cook 20 Min


Step 1.
Cook rice according to packet instructions. Cover and set aside.

Step 2.
Meanwhile, place edamame in a heat proof bowl and cover with boiling water. Stand for 1 minute then drain. Refresh under cold water and drain again.

Step 3.
Heat oil in a large frypan over medium-high heat. Season salmon with salt and pepper and cook for 2-3 minutes a side for medium, or until cooked to your liking. Transfer to a plate. Once cool enough to handle, flake salmon into chunks.

Step 4.
Make the dressing by combining all the ingredients in a small bowl and whisking to combine. Divide rice among 4 serving bowls. Top with salmon, avocado, edamame and cucumber. Garnish with pea shoots and sprinkle with sesame seeds. Serve drizzled with dressing.

Recipe by Falcon

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