Salmon Poke Bowl with Rice, Edamame and Honey-Soy Dressing

A bright, well-balanced poke bowl with tender salmon in a honey-soy dressing, fluffy rice, crisp cucumber, and buttery edamame. A punchy mayonnaise-and-sriracha sauce and a generous shower of sesame seeds bring it all together. An ideal fast lunch or dinner, with no fuss.

Ingredients

• Salmon fillet — 300–400 g (10.6–14.1 oz)
• Cooked rice — 1–2 servings (about 300 g (10.6 oz) for 2 bowls)
• Fresh cucumbers — 1–2
• Edamame — 100–150 g (3.5–5.3 oz)
• Soy sauce — 3–4 tbsp
• Honey — 1 tsp
• Garlic — 1–2 cloves
• Sesame seeds — to taste
• Mayonnaise — 2–3 tbsp
• Hot sauce (sriracha) — to taste
• Vegetable oil for frying — optional

How to Make It

1. Cut the salmon fillet into neat cubes. Mix 2–3 tbsp soy sauce, honey, and the finely chopped garlic. Toss with the salmon, mix well, and leave to marinate for 10 minutes.
2. Heat a skillet over medium heat and, if needed, lightly brush it with oil. Sear the salmon for 3–4 minutes until lightly golden, then turn carefully and cook for another 1–2 minutes, just until juicy and cooked through.
3. Slice the cucumbers into rounds. Toss them with 1 tbsp soy sauce and a pinch of sesame seeds.
4. Cook the edamame in salted water for 3–4 minutes, then drain in a sieve and pat dry.
5. For the sauce, stir together the mayonnaise and hot sauce until smooth and as spicy as you like.
6. Assemble the bowl: spoon the rice into deep plates, then arrange the seared salmon, cucumbers, and edamame alongside. Drizzle with the spicy sauce and finish with sesame seeds. Serve immediately.

Nutrition Facts (per serving)

Calories	Protein	Fat	Carbs
≈750 kcal	≈45 g	≈40 g	≈60 g

Tips and Variations

• Rice: jasmine, basmati, or sushi rice all work beautifully. Leftover rice from yesterday is excellent too, as it tends to stay more distinct and fluffy.
• Vegetables: add avocado, radish, carrot, or nori for extra texture and freshness.
• Without mayonnaise: swap in thick Greek yogurt for a lighter, fresher finish.
• Heat: adjust the amount of sriracha, or add chili flakes or kimchi paste for more character.
• Swap for salmon: tuna, shrimp, or marinated tofu make fine alternatives.

FAQ

Can I make the bowl ahead of time?

Yes. Cook the rice and edamame, slice the vegetables, and mix the sauce in advance. It is best to sear the salmon just before serving so it stays juicy and develops a proper crust.

What can I use instead of edamame?

Green peas, cooked green beans, or canned young soybeans work well. The flavor will be milder, but the texture is similar.

Can I make the dish lighter?

Use less sauce, replace the mayonnaise with yogurt, add more vegetables, and reduce the rice portion slightly. The bowl will still be satisfying, just a little lighter.