top of page

Miso Salmon Poke Bowl

Prep Time:

20 Minutes

Cook Time:

20 Minutes


2 Servings



About the Recipe

The Hawaiian poke bowl has become a bit of a "thing" in recent times. Poke dishes seem to share the same origin as the Japanese "chirashi" dish - both dishes use leftover fish. In the case of the poke bowl, legend has it that fishermen used the leftovers from their catch to create the dish. I combine the poke bowl idea here with a Japanese twist, using fresh salmon cooked in miso with edamame, some spicy seafood sticks and bell pepper.


1/2 yellow bell pepper

6 seafood sticks

1 tbsp mayonnaise

a little sriracha* 

300g salmon fillets

1/2 tbsp vegetable oil

for the miso sauce:

3 tbsp cooking sake

2 tbsp sugar

3 tbsp miso

100g frozen edamame

1/2 tsp salt

2 portions of cooked sushi rice (you can use plain rice if you wish but the dish will be a little less rich)

(see my “how to make sushi rice” recipe)

2 tsp toasted white sesame seeds (optional)

2 baby tomatoes (optional)

* sriracha is a Thai chilli sauce. if you don't have any, you can use another chilli sauce variety


slice & chop the bell pepper

chop the seafood sticks into little cubes

make a spicy mayo by mixing the mayonnaise with a little 

sriracha (or a similar chilli sauce)

mix the spicy mayo with the chopped seafood sticks

heat the veg oil in a frying pan

fry the salmon fillets (skin down) for 4-5 mins, turn & cook for a further 4 mins

now to make the miso sauce: 

put the cooking sake, sugar & miso in a pan, stir & simmer for a few minutes until the alcohol has evaporated

cook the edamame with salt in boiling water for 3-4 mins, then drain & set aside

remove the salmon skin, then gently break up the salmon and add the miso sauce, mixing well

to assemble: 

put a serving of sushi rice into each bowl, place 1/2 of the miso salmon, then 1/2 of edamame on the top. next, add the spicy mayo seafood.  last add the chopped pepper

garnish with a tomato and sprinkle over the sesame seeds

bottom of page