Salmon Mango Poke Bowl

This fresh and colorful poke bowl combines sushi-grade salmon, sweet mango, creamy avocado, corn, seaweed, and a soft egg over rice. Light, balanced, and perfect for a healthy meal.

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Ingredients (2 servings)

Base

• 2 cups cooked Japanese short-grain rice (warm or room temperature)

• 1 tablespoon rice vinegar

• ½ teaspoon sugar

• Pinch of salt

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Toppings

• 200 g sushi-grade salmon, sliced into cubes

• 1 ripe mango, peeled and cubed

• 1 ripe avocado, cubed

• ½ cup sweet corn (boiled or canned, drained)

• 2 soft-boiled eggs

• 2 tablespoons dried seaweed (wakame or shredded nori)

• White or black sesame seeds

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Salmon Marinade

• 1½ tablespoons soy sauce

• 1 teaspoon sesame oil

• 1 teaspoon mirin (or honey)

• ½ teaspoon lime or lemon juice

• Pinch of black pepper

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Optional Side

• Cherry tomatoes and grapes (as shown)

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Instructions

Step 1: Prepare the Rice

1. Mix rice vinegar, sugar, and salt until dissolved.

2. Gently fold into warm rice.

3. Cover and let cool slightly.

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Step 2: Marinate the Salmon

1. Place salmon cubes in a bowl.

2. Add soy sauce, sesame oil, mirin (or honey), citrus juice, and pepper.

3. Toss gently.

4. Refrigerate for 10 minutes.

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Step 3: Cook the Eggs

1. Bring water to a gentle boil.

2. Add eggs and cook for 6–6½ minutes.

3. Transfer to ice water.

4. Peel carefully.

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Step 4: Assemble the Bowl

1. Divide rice between bowls.

2. Arrange salmon, mango, avocado, corn, and seaweed neatly on top.

3. Place one soft egg in the center.

4. Sprinkle sesame seeds over everything.

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Step 5: Serve

• Serve immediately.

• Optional drizzle:

  • Extra soy sauce

  • Chili oil

  • Spicy mayo

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Tips

• Always use sushi-grade salmon.

• Dice ingredients evenly for a clean look.

• Add cucumber or pickled radish for extra crunch.