Yo! Sushi Salmon Poke Bowl
Fresh, vibrant salmon poke bowl with sushi rice, avocado, edamame, and sesame dressing. A delicious, healthy Japanese-inspired meal.
Contains Allergens
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Why you'll love it
Yo! Sushi's Salmon Poke Bowl is a fresh, colorful celebration of Japanese flavors. Featuring tender cubes of sushi-grade salmon marinated in a savory soy-sesame dressing, served over perfectly seasoned sushi rice with creamy avocado, crunchy edamame, and fresh vegetables. This bowl delivers restaurant-quality taste with wholesome ingredients that are as nutritious as they are delicious. Whether you're craving a light lunch or a satisfying dinner, this poke bowl brings the excitement of Yo! Sushi's conveyor belt straight to your home kitchen. It's fresh, filling, and ready in just 35 minutes.
About the original
Yo! Sushi opened its first restaurant in London's Soho in 1997, revolutionizing British dining with its iconic kaiten conveyor belt concept. Founded by Simon Woodroffe, the brand made fresh Japanese cuisine accessible and fun, transforming sushi from an intimidating delicacy into an everyday treat.
While Yo! Sushi started with traditional sushi, they've expanded their menu to include contemporary Japanese-fusion dishes like poke bowls. These colorful bowls reflect modern healthy eating trends while honoring traditional Japanese ingredients and flavors.
This Salmon Poke Bowl captures Yo! Sushi's signature style - fresh, vibrant, and perfectly balanced. Now you can recreate this restaurant favorite at home with simple ingredients and easy techniques.
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Ingredients
Rice
- 200 g Sushi rice — uncooked
- 2 tbsp Rice vinegar
- 1 tsp Caster sugar
- 0.5 tsp Fine sea salt
Salmon & Marinade
- 300 g Sushi-grade salmon — cut into 2cm cubes
- 2 tbsp Soy sauce
- 1 tsp Sesame oil
- 1 piece Lime — juice only
Toppings
- 1 piece Avocado — sliced
- 100 g Edamame beans — cooked and shelled
- 0.5 piece Cucumber — sliced
- 1 piece Carrot — julienned
- 1 tbsp Sesame seeds
- 2 piece Spring onion — sliced
- 1 sheet Nori seaweed — cut into strips
- 2 tbsp Pickled ginger
Method
Rinse the sushi rice under cold water until the water runs clear.
Cook the rice according to package instructions, then let it steam covered for 10 minutes.
Mix rice vinegar, sugar, and salt in a small bowl until dissolved.
Pour the vinegar mixture over the hot rice and gently fold it in. Let cool to room temperature.
Cut the salmon into 2cm cubes and place in a bowl.
Mix soy sauce, sesame oil, and lime juice together.
Pour the marinade over the salmon and gently toss. Let marinate for 10 minutes.
Divide the sushi rice between two bowls.
Arrange the marinated salmon, avocado, edamame, cucumber, and carrot on top of the rice.
Sprinkle with sesame seeds, spring onions, and nori strips.
Serve with pickled ginger on the side and enjoy immediately.
Tips & Variations
- Always use sushi-grade salmon from a reputable fishmonger for safe raw consumption.
- Let the rice cool to room temperature before assembling - hot rice will warm the salmon.
- Prep all your toppings before starting for quick, easy assembly.
- Add a drizzle of sriracha mayo for extra creaminess and heat.
- Use frozen edamame beans - just defrost and shell them for convenience.
FAQs
- Can I use cooked salmon instead of raw?
- Yes! Grill or pan-fry salmon fillets with teriyaki glaze instead. It's just as delicious and perfect if you prefer cooked fish.
- How long does leftover poke bowl keep?
- The rice and vegetables keep for 1-2 days in the fridge. However, raw salmon should be eaten fresh on the same day. Store components separately for best results.
- Where do I buy sushi-grade salmon?
- Look for 'sushi-grade' or 'sashimi-grade' salmon at quality fishmongers, Japanese supermarkets, or the fresh fish counter at upscale supermarkets. Ask your fishmonger if it's safe for raw consumption.
- Can I make this bowl vegetarian?
- Absolutely! Replace salmon with marinated tofu, more edamame, or tempura vegetables. The bowl works brilliantly as a veggie option.
Nutrition (per serving)
| Calories | 775 kcal |
|---|---|
| Protein | 43.7 g |
| Fat | 42.2 g |
| Carbs | 57.9 g |
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