Teriyaki Salmon Poke Bowl
A colorful Hawaiian favorite with an Italian heart — jasmine rice topped with teriyaki-glazed salmon, avocado, cucumber, carrot, radish, and bean sprouts, finished with sesame and scallions.
| Amount | Ingredient |
|---|---|
| 1 lb (500 g) | jasmine rice |
| 14 oz (400 g) | salmon fillets |
| 1 | avocado |
| 1 | cucumber |
| 1 | carrot |
| 4 | radishes |
| 1¾ oz (50 g) | bean sprouts |
| 1 | scallion |
| white sesame seeds, fine salt | |
| For the teriyaki sauce | |
| ½ cup (100 g) | soy sauce |
| 1½ tbsp (20 g) | rice vinegar |
| 1 tbsp | oyster sauce |
| 1 tsp | brown sugar |
| ½ inch | fresh ginger, cut into matchsticks |
Poke bowls have taken the world by storm, and this version brings the best of both worlds: fluffy jasmine rice, fresh crunchy vegetables, and salmon glazed in a homemade teriyaki sauce of soy, oyster sauce, brown sugar, rice vinegar, and ginger. Every element is prepared with care — the rice cooled so it stays separate, the vegetables cut into bright pieces, the salmon cooked just a couple of minutes in the glossy sauce. Build your bowl, sprinkle with sesame, and enjoy.
Ingredient notes: Jasmine rice is the classic poke base — rinse it well to remove starch so the grains stay separate. The teriyaki sauce is homemade in minutes: soy, oyster sauce, sugar, rice vinegar, and ginger, reduced until glossy. Salmon should be sushi-grade if you prefer it raw; here it's cooked briefly in the sauce.
- Small pot with lid (for the rice)
- Skillet (for the teriyaki sauce)
- Chef's knife and cutting board
- Serving bowls
- Cook the rice (12 min). Rinse the jasmine rice under running water to remove most of the starch. Transfer to a pot, add water until it covers the rice by about a finger, add a pinch of salt, cover, and cook about 12 minutes. When small craters appear on the surface, the water is absorbed. Spread the rice on a tray to cool.
- Make the teriyaki sauce (8 min). In a medium skillet, combine the soy sauce, oyster sauce, brown sugar, rice vinegar, and ginger cut into matchsticks. Cook over low heat until thickened.
- Prep the vegetables (10 min). Trim the cucumber ends, quarter lengthwise (skin on), and slice not too thickly. Halve the carrot lengthwise and slice thinly. Pit, peel, and slice the avocado. Slice the radishes thinly.
- Cook the salmon (3 min). Cut the salmon fillets into ½-inch (1.5 cm) cubes. Add to the teriyaki sauce and cook 2 minutes over medium heat, stirring often.
- Assemble (5 min). Put the rice in serving bowls. Arrange the vegetables on top, season lightly with salt, add the bean sprouts and the salmon with its teriyaki sauce.
- Finish (1 min). Sprinkle with sesame seeds and sliced scallion greens. Serve immediately.
- Rinse the rice well. Removing the starch keeps the grains separate and light.
- Cool the rice on a tray. Spreading it out stops the cooking and keeps it fluffy.
- Don't overcook the salmon. Two minutes in the sauce — it should stay moist and glossy.
- Cut everything bright and even. Poke is about texture and color as much as flavor.
- Season the vegetables lightly. A pinch of salt makes them pop against the rice.
- Sesame and scallion last. They add the final crunch and freshness.
| Mistake | Why It Hurts | The Fix |
|---|---|---|
| Unrinsed rice | Sticky, clumpy bowl | Rinse until water runs clear |
| Overcooked salmon | Dry, dull cubes | 2 minutes in the sauce, max |
| Sauce too thin | Watery bowl | Reduce until glossy and thick |
| Hot rice | Steams the vegetables | Cool the rice first |
| Brown avocado | Ugly, mushy | Add avocado at the end |
| No salt on vegetables | Flat, bland bowl | Lightly season each element |
- Raw Poke: Use sushi-grade salmon, skip the cooking.
- Tuna Poke: Swap the salmon for sushi-grade tuna.
- Spicy Mayo: Drizzle sriracha mayo over the top.
- Mango Poke: Add fresh mango cubes for sweetness.
- Vegetarian Poke: Marinated tofu instead of salmon.
| Storage Method | Details |
|---|---|
| Refrigerator | Store components separately for up to 2 days. |
| Freezer | Not recommended — texture suffers. |
| Reheating | Best served fresh; the rice reheats well alone. |
Fresh and bright, this pairs with:
- Sauvignon Blanc — Crisp and herbal.
- Riesling (off-dry) — Sweetness balances the soy.
- Light lager — Clean and refreshing.
- Green tea — The traditional match.
| Per Serving (about 2 cups) | |
|---|---|
| Calories | 620 |
| Protein | 32 g |
| Fat | 18 g |
| Carbohydrates | 82 g |
| Fiber | 6 g |
Nutrition values are approximate and will vary with brand choices and substitutions.
What is a poke bowl?
A Hawaiian dish of rice topped with raw or cooked fish, vegetables, and sauces — assembled fresh in a bowl.
Do I need sushi-grade salmon?
Only if you skip the cooking. This version cooks the salmon briefly, so regular fresh fillets are fine.
What is jasmine rice?
A fragrant long-grain rice from Southeast Asia, the classic poke base. Regular long-grain works too.
Can I make the sauce ahead?
Yes — the teriyaki sauce keeps 1 week refrigerated.
What else can I add?
Edamame, mango, pickled ginger, nori, or furikake — poke is endlessly customizable.
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Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice
Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.