Salmon poke bowl with hot and sour dressing

It's easier than you think to create this trendy meal at home with this poke bowl recipe. Raw salmon, brown rice, Asian veges and a punchy dressing come together to create this healthy meal

By Jennene Plummer
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Salmon poke bowl
  • 2 x 450g packets microwave brown rice
  • 3 spring onions, thinly sliced
  • 500 gram sashimi-grade salmon, cut into 2cm cubes
  • 3 red radish, thinly sliced
  • 1 cup shelled frozen edamame beans, blanched
  • 200 gram enoki mushrooms
  • 1 sheet toasted nori, thinly sliced
  • 1/3 cup pickled pink ginger
  • 1 teaspoon sesame seeds, toasted
  • prawn crackers to serve
Hot and sour dressing
  • 1/4 cup light soy sauce
  • 2 teaspoon sesame oil
  • 2 tablespoon rice wine vinegar
  • 2 teaspoon chilli flakes
  • 2 teaspoon brown sugar


  • 1
    Prepare rice following packet instructions. Set aside.
  • 2
    For the hot and sour dressing: In a small bowl, combine all ingredients. Set aside.
  • 3
    In a large bowl, toss together rice, onion and half the dressing.
  • 4
    Serve rice topped with salmon, radish, edamame, mushrooms, nori and ginger. Sprinkle with sesame seeds. Accompany with remaining dressing and prawn crackers.


Salmon can be lightly seared, then cubed. Poke is pronounced poh-keh.