Teriyaki salmon poke bowl

Teriyaki salmon poke bowl

An exquisite dish straight from the Land of the Cherry Blossom. Indulge in Japanese flavors!

Ingredients – salmon

  • Skinless salmon fillet – 250g
  • Soy sauce – 1 tablespoon
  • Lime juice – 1 tablespoon
  • Olive oil – 1 tablespoon
  • Grated fresh ginger – 1 teaspoon
  • Garlic – 1 clove

Ingredients – sauce

  • Lime – 1/2
  • Agave or maple syrup – 2 tablespoons
  • Olive oil – 3 tablespoons
  • Grated ginger – 1 teaspoon
  • Sesame oil – 1 teaspoon


  • Rice – quinoa blend – 100g (1/2 cup)
  • Broth – 1 cup
  • Avocado – 1
  • Cucumber – 1
  • Mango or pineapple – 1/2 or 1/2 cup
  • Red onion – 1/2
  • Pickled pink ginger – 2 tablespoons
  • Thinly sliced scallions
  • Black sesame seeds or shichimi togarashi seasoning


Cut the skinless salmon fillets into approximately 1 cm cubes. Season with salt, pepper, soy sauce, lime juice, olive oil, grated peeled ginger, and garlic. Arrange in a baking dish or tray and bake for 7 minutes in an oven preheated to 200 degrees Celsius. Mix the ingredients for the sauce in a bowl, season with salt and pepper.

Rinse the rice-quinoa blend, then add broth and bring to a boil. Cook covered over low heat for about 15 minutes until the grains absorb all the liquid. Uncover and let it evaporate. Move the baked salmon to one side of the dish and place the cooked rice-quinoa blend on the other side, mixing it with the cooking juices.

Peel and dice the avocado, cucumber, and mango or pineapple. Finely chop the red onion into short strips. Place the rice-quinoa blend in the center of serving bowls, arrange the remaining ingredients around it, including the pickled ginger. Sprinkle with black sesame seeds and scallions, then drizzle the entire bowl with the sauce.

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