Salmon Poke with Avocado

Salmon Poke with Avocado

Poke is a perfect dish – keep it simple with a bowl to nosh from or fancy it up by using a ring-mold to shape it on a plate.
Prep Time: 25 minutes
Pre-cooking Rice: 1 hour
Course: Appetizer, Main Course, Snack
Cuisine: Hawaiian
Keyword: Best Salmon Poke, Quick, Salmon, Salmon Poke
Servings: 4


  • Sharp Knife
  • Bowl
  • Ring Mold (optional)


  • 1 Lb Sashimi Grade Salmon Skinned & cubed Into 3/4” Pieces
  • 1/2 Cup Onion Thinly Sliced
  • 1/2 Cup Red Pepper Thinly Sliced
  • 1/2 Cup Sliced Scallion Thinly Sliced
  • 1/2 Cup Fresh Cilantro Chopped
  • 3 Tbsp Tamari
  • 2 Tsp Sesame oil Toasted (dark)
  • 1/2 Tsp Sriracha
  • 2 Cup Short-grain Brown rice Cooked
  • 2 Cup Greens Arugula, Watercress, Baby Romaine
  • 2 Tbsp Rice Wine Vinegar
  • 2 Tbsp Olive Oil Extra-Virgin
  • 1 Tbsp Mustard Chinese Style or Dijon
  • 1 Medium Ripe Avocado Sliced
  • 1 Sheet Nori Cut Into Strips


  • Gently combine salmon, onion, red pepper, scallion greens, cilantro, tamari, sesame oil and Sriracha in a medium bowl.
  • Combine rice and greens in a large bowl. 
  • Whisk vinegar, oil and mustard in a small bowl. Add to the rice salad and mix well. 
  • Place the rice salad in a ring mold on a plate, top with a layer of avocado and place the salmon mixture on the top. Slowly remove the ring mold. OR for a quicker, simpler dish, serve the salmon mixture in a bowl over the rice salad with the avocado slices on the side
  • Garnish with nori strips. 
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