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Salmon sashimi Poke bowl

Prep Time:

20 Minutes

Cook Time:

0 Minutes


2 Servings



About the Recipe

Salmon was not a popular choice of sashimi in my childhood but today it sits second only to the mighty tuna. I like the slightly oily, silky texture of salmon sashimi - it suits a soy mirin marinade perfectly.


180g sushi grade salmon

1 tbsp mirin
1 tbsp soy sauce

500g cooked japanese rice

2tbsp sushi vinegar

1/2 nori sheet

100g cucumber

for your garnish:

finely shredded 2 shiso leaves
a little wasabi

a little soy sauce


in advance: 

combine the tbps of soy sauce and mirin. Place the salmon sashimi in a shallow tray or container and drizzzle over the soy / mirin mixture. refridgerate and marinate for at least 30 minutes but preferably 1 - 2 hours

to make the sushi rice: 

pour the sushi vinegar over the cooked rice in a bowl.  using a spatula or a large spoon, gently mix the vinegar into the rice using a slicing motion to avoid mashing the rice grains


shred the nori with a pair of scissors or a knife

thinly slice the cucumber and then cut into fine shreds

now to assemble your poke bowls:

lay the rice in 2 bowls. scatter the shredded nori & cucumber over the rice

place the salmon pieces on the cucumber and nori

last, garnish with shiso & wasabi and drizzle over a little soy sauce

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