Salmon & Avocado Poke Bowl
Sweet Shrimp and Mango

A vibrant, no-cook poke bowl featuring sushi-grade salmon, creamy avocado, and tropical mango, topped with a rich pasteurized egg yolk and zingy wasabi soy sauce.

Ingredients

• 200 g sushi-grade salmon
• 1 whole avocado
• 1.5 cups cooked white rice
• 1 small mango
• 6 pieces raw sweet shrimp (amaebi)
• 3 tbsp corn kernels
• 1 pasteurized egg yolk
• 1 tbsp shredded dried seaweed
• 2 tbsp soy sauce
• 1 tsp wasabi paste
• to taste black sesame seeds

Instructions

1. 1Slice the avocado

   

   Begin by slicing a whole, ripe avocado in half lengthwise. Run your knife around the central pit, then gently twist the two halves to separate them. Using a steady hand while holding the fruit ensures a clean cut through the tough outer skin.

   Tip: To choose a perfect avocado, look for one that is dark in color and gives slightly to gentle pressure near the stem.
2. 2Dice the avocado

   

   After removing the pit and peeling the skin, place the avocado flat-side down on the cutting board. Slice the avocado into even strips, then rotate and cut across them to create small, uniform cubes that are easy to eat with a spoon or chopsticks.

   Tip: If you are not serving the bowl immediately, toss the avocado cubes in a little lemon or lime juice to prevent oxidation and browning.
3. 3Slice the salmon fillet

   

   Lay a fresh piece of raw, sushi-grade salmon on the cutting board. Use a sharp knife to slice the fish against the grain into long, consistent strips. Slicing against the grain ensures the fish remains tender and has a better mouthfeel.

   Tip: For easier slicing, place the salmon in the freezer for about 15 minutes before cutting; this firms up the fat and proteins.
4. 4Cube the salmon

   

   Gather the salmon strips and cut them crosswise into bite-sized cubes. Dicing the salmon allows it to better absorb any sauces or seasonings you add later, ensuring every bite is flavorful.

   Tip: Try to keep the cubes roughly the same size as the avocado pieces for a balanced and professional-looking poke bowl.
5. 5Assemble the salmon

   

   Prepare a bowl of fluffy, cooked white rice as your base. Use a wooden spoon to place a generous portion of the diced raw salmon cubes onto one side of the rice. Since this is a homemade bowl, feel free to be as generous with the fish as you like.

   Tip: Use warm rice to create a pleasant temperature contrast with the cold fish, or let it cool completely for a more traditional poke experience.
6. 6Add the avocado garnish

   

   Add the prepared avocado cubes to the bowl, placing them neatly next to the salmon. The rich, buttery texture of the avocado provides a perfect counterpoint to the fresh, savory flavor of the raw fish.

   Tip: Arrange the ingredients in separate sections or mounds to create a visually appealing, restaurant-quality presentation.
7. 7Add the corn kernels

   

   Continue assembling the bowl by scooping a generous portion of cooked corn kernels next to the salmon and avocado. The corn adds a pleasant sweetness and a bit of crunch that complements the creamy avocado and fresh fish.

   Tip: If using canned corn, ensure it is thoroughly drained so the liquid doesnt make the rice at the bottom soggy.
8. 8Introduce sweet shrimp

   

   Next, place several small, raw sweet shrimp into the bowl. These shrimp, often used in sashimi, provide a delicate, almost buttery flavor and a soft texture that enhances the variety of seafood in your poke bowl.

   Tip: Look for amaebi or sweet shrimp at high-quality seafood markets to ensure they are fresh enough for raw consumption.
9. 9Add tropical mango cubes

   

   Nestle a handful of freshly diced mango cubes into the remaining space in the bowl. The tropical sweetness of the mango creates a beautiful contrast with the savory components and adds a refreshing note to every bite.

   Tip: Choose a mango that gives slightly when pressed; if its too soft, it wont hold its shape well when you mix the bowl later.
10. 10Top with shredded seaweed

    

    Sprinkle a small mound of shredded dried seaweed (kizami nori) directly into the center of the bowl. This classic topping adds a salty, sea-flavor umami that ties the various seafood elements together.

    Tip: If you dont have pre-shredded seaweed, you can use kitchen scissors to finely slice a standard sheet of roasted nori.
11. 11Add a creamy egg yolk

    

    Carefully crack a pasteurized egg and place the raw yolk directly onto the bed of seaweed. The yolk acts as a natural sauce, adding a rich, velvety texture to the bowl once it is broken and mixed through.

    Tip: Always use the freshest eggs possible and ensure they are pasteurized if you are serving this raw for food safety.
12. 12Drizzle with wasabi soy sauce

    

    Finish the dish by drizzling a prepared wasabi soy sauce over all the ingredients. The sharpness of the wasabi and the saltiness of the soy sauce perfectly season the raw fish and rice, bringing all the flavors together.

    Tip: Mix the wasabi and soy sauce thoroughly in a separate small dish before pouring to ensure an even distribution of heat.

Storage and Freshness

Burn It Off

Frequently Asked Questions