Salmon, miso and ginger poke bowl with quick pickle

Recreate this fab food fad in the comfort of your own kitchen with this miso and ginger marinated salmon poke bowl recipe. Serve with quinoa, broccolini and soft-boiled eggs for a healthy weeknight meal

By Sarah Murphy
  • 25 mins preparation
  • 20 mins cooking
  • Serves 4
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Salmon, miso and ginger poke bowl
  • 500 gram sashimi-grade salmon, cut into 1.5cm cubes
  • 2 tablespoon white miso
  • 4 centimetre piece ginger, peeled, grated
  • 2 tablespoon rice wine vinegar
  • 2 tablespoon tamari
  • 2 cup water
  • 1 1/2 cup white quinoa, rinsed
  • 2 bunch broccolini, cut into 2cm pieces
  • soft-boiled eggs, tamari-roasted almonds, lime wedges, sliced spring onion to serve
Quick pickle
  • 2 Lebanese cucumbers, thinly sliced
  • 4 red radishes, thinly sliced
  • 1/4 cup pickled pink ginger
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sea salt flakes


  • 1
    In a large bowl, combine salmon with combined miso, ginger, vinegar and tamari. Chill, covered, for 30 minutes.
  • 2
    In a large saucepan, combine water and quinoa on medium. Bring to a simmer, cooking, uncovered, for 15 minutes, adding broccolini in the final 3 minutes, covered.
  • 3
    For the quick pickle: In a bowl,toss all ingredients together. Set aside for 5 minutes.
  • 4
    Serve quinoa and broccolini topped with miso salmon and quick pickle. Accompany with soft-boiled egg, almonds, lime wedges and sliced spring onion.


  • Use a vegetable peeler for thin cucumber slices.