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Festive salmon poke bowl

This festive salmon poke bowl is a fresh dish for 6 people, built on vinegared rice, marinated salmon and crunchy vegetables, served in bowls everyone assembles themselves. It takes 35 minutes of active work, everything is ready in the morning except the salmon marinade and the final assembly done right before serving. Easy to make, at €6.60 per person, its success depends on well seasoned rice and a short marinade for the salmon.

Everyone builds their own bowl at the table, vinegared rice, marinated salmon, avocado and crunchy bits, it's colorful and you help yourself as much as you like.

Festive salmon poke bowl
For
6 people
Work
35 min
Total time
1 h
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€6.60
Calories per person
620 kcalcalculated by Kiloach, your weight coach

This festive salmon poke bowl plays on contrast, warm rice cooled down with vinegar, melt in your mouth marinated salmon, creamy avocado and vegetables that stay crisp. The bright colors of cucumber, pink radishes and scallions make the dish a pleasure to look at before you even take a bite.

It's a great choice for a dinner with friends on the patio or a family meal in summer, when you want something fresh without giving up flavor. Everyone builds their own bowl the way they like it, which also makes it a smart pick when kids or guests with different tastes are at the table.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps
  3. Before the guests arrive 1 step
  4. When it's time to serve 2 steps

In the morning, cook the rice, prepare the edamame and cut the crunchy vegetables, everything can sit at room temperature or in the fridge. Right before guests arrive, cut the salmon and marinate it for about fifteen minutes, no longer. At serving time, slice the avocado and assemble the bowls in front of everyone, or set out the toppings so guests can build their own.

The ingredients

6 people

Pantry

  • Sushi rice 400 g
  • Rice vinegaroften in the pantry 5 tbsp
  • Soy sauceoften in the pantry 5 tbsp
  • Sesame oiloften in the pantry 2 tbsp
  • Sesame seedsoften in the pantry 2 tbsp
  • Sugaroften in the pantry 1 tbsp

Fish counter

  • Very fresh sashimi grade salmon 600 g

Fruits and vegetables

  • Avocados 2
  • Cucumber 1
  • Pink radishes 1 bunch
  • Scallions 1 bunch
  • Lime 1

Frozen foods

  • Frozen edamame 300 g

Allergens Fish, Soy, Sesame, Gluten

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Rinse the rice, cook it, then mix it while warm with the rice vinegar and sugar and let it cool to room temperature.

    Don't refrigerate the rice, it hardens in the cold, a damp towel over it is enough.

  2. Cook the edamame for a few minutes in salted boiling water, then cool them down.

    Shell them or leave them in the pod, but set out a bowl for the pods on the table.

  3. Slice the cucumber and radishes into very thin rounds, finely chop the scallions and toast the sesame seeds in a dry pan.

    Keep the radishes in cold water, they'll stay crisp until you're ready to serve.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Cut the salmon into two centimeter cubes, mix with the soy sauce, sesame oil and a little lime juice, cover and keep chilled.

    Fifteen to twenty minutes of marinating is enough, any longer and the soy starts to toughen the fish.

When it's time to serveThe final touches, right in front of your guests.

  1. Slice the avocados and drizzle them with lime juice.

    Do this at the last minute so they stay green and firm.

  2. Divide the rice among large bowls and top with the marinated salmon, avocado, edamame, cucumber, radishes, scallions and sesame seeds.

    Arrange everything in small piles side by side, the colors make the dish.

Our tips to get it right

  • Ask your fishmonger for salmon labeled sashimi grade, that's the guarantee it's safe to eat raw.
  • Serve all the toppings in separate small dishes rather than pre mixed, it looks better on the table and lets everyone portion their own bowl.
  • If you need to wait a bit before serving, keep the marinated salmon and sliced avocado chilled, but assemble the bowls at the very last minute.

The variations

  • Swap the salmon for very fresh tuna or cooked peeled shrimp for a different take.
  • For a vegetarian version, replace the salmon with firm tofu marinated the same way, diced and seared for two minutes in a pan.
  • For kids or a quicker version, serve plain rice on the side and skip the marinade for a simple drizzle of soy sauce over the salmon instead.

What to serve it with

  • Plain edamame as a starter
  • Iced green tea or lemon water
  • Wakame seaweed salad as a starter

Storage

The marinated salmon and cut vegetables keep up to 24 hours in the refrigerator in separate sealed containers. The rice also keeps a day in the fridge, but let it come back to room temperature to get its texture back. This dish doesn't freeze well, raw salmon and avocado don't hold up to it.

Questions about this recipe

Can you use cooked fish instead of raw salmon?

Yes, lightly pan seared salmon that's been cooled works well if you'd rather avoid raw fish. The texture is a bit less tender, but the flavor stays close.

How do you know if salmon is safe to eat raw?

Ask your fishmonger for salmon labeled sashimi grade, that's the most reliable marker. The flesh should be firm, shiny and have no strong smell.

What's the best way to plate the bowls for guests?

Arrange each ingredient in its own little pile around the rice instead of mixing everything together. The colors side by side, orange salmon, green avocado, pink radish, do all the visual work.

Can this recipe be scaled up for more than 6 people?

Yes, just multiply the ingredients proportionally. Plan for a few serving bowls so everyone can help themselves easily without crowding.

Can a festive salmon poke bowl be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make a festive salmon poke bowl?

Allow 1 h in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in a festive salmon poke bowl?

About 620 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a festive salmon poke bowl cost?

About €6.60 per person, that's €39.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, soy, sesame, gluten. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Light mango mousse The dessert

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Light mango mousse

  • 30 min of work
  • Prepared the day before
  • Easy, €2.50 per person

230 kcalcalculated by Kiloach

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