Salmon, pickled veggies and avocado poke bowl recipe


Our poke bowl recipe makes for a delicious lunch or light dinner that’s perfect for summer. With salmon, pickled veggies and avocado, expect a bowl that’s bursting with colour, flavour and goodness.

What is a poke bowl?

Poke (pronounced pow-kay) is a dish that includes raw fish over a bed of rice, along with a variety of other toppings. Hailing from the Polynesian Islands, poke bowls have become popular in recent years with foodies all over the world.

You can experiment with different toppings for your poke bowl recipe, but we love to include avocado. Not only does this fruit pair well with the salmon, avocado is one of the most nutritious foods on the planet. Containing lecithin, beta-carotene and vitamins E and C, it’s a wellbeing wonder!

What’s more, avocado is also an excellent source of healthy fat. Even though it’s been demonised in the past, it’s important that we include good fat in our diet. Eating healthy fats at mealtimes can help to keep us fuller for longer as they take longer to digest. Plus, this means we’re less likely to feel the need to graze or eat more overall throughout the day.

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    For the pickle

    • 1 large carrot, peeled into ribbons
    • 6 radishes, finely sliced
    • 100ml rice wine vinegar
    • 4 tbsp granulated sugar

    For the poke bowl

    • 150g brown sushi rice
    • 2 tsp rice wine vinegar
    • 1 tsp tahini
    • 1 tbsp sesame oil
    • 1 tbsp dark soy sauce
    • 1 tsp honey
    • 1/2 lime, juiced
    • 200g sushi-grade salmon (ask your fishmonger), skin removed, cut into 2cm cubes
    • 1 avocado, finely sliced
    • 2 tbsp toasted sesame seeds
    • 2 spring onions, finely sliced


    1. Place the carrot and radishes into a large jar. Pour over the rice wine vinegar, add the sugar and top up with cold water. Tightly secure the lid and shake well to combine. Set aside and shake occasionally to create a quick pickle.
    2. Meanwhile, cook the rice according to the packet instructions. Divide the rice between two bowls and set aside.
    3. In a mixing bowl, mix rice wine vinegar, tahini, sesame oil, soy sauce, honey and lime juice well to combine. Add the salmon chunks to the bowl and gently stir to coat with the dressing.
    4. Place the salmon, avocado, pickled veggies, seasame seeds and spring onions in sections on top of the two bowls of rice. Pour over any remaining dressing and serve.