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Poke-Inspired Salad Bowl

Poke-Inspired Salad Bowl

  • Author: Savannah
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Diet: Gluten-Free (if tamari used), Dairy-Free, Paleo-Friendly (if compliant ingredients selected), Pescatarian, Optional Vegan/Vegetarian with swaps

Description

A vibrant and fresh Poke-Inspired Salad Bowl combining sushi-grade raw fish, crisp mixed greens, crunchy vegetables, and savory toppings. This healthy and colorful dish comes together quickly, offering a balanced meal full of textures and flavors inspired by Hawaiian poke, perfect for lunch or dinner.

Ingredients

Scale

Protein

  • 150g fresh sushi-grade ahi tuna or salmon, cubed
  • 1 tbsp soy sauce or tamari
  • 1 tsp sesame oil
  • Optional: chili flakes or sriracha, to taste

Greens and Vegetables

  • 2 cups mixed greens (romaine, spinach, or arugula)
  • ½ cucumber, thinly sliced
  • 3 radishes, thinly sliced
  • ½ cup shelled edamame
  • 2 scallions, thinly sliced
  • Handful fresh cilantro leaves

Toppings

  • ½ avocado, sliced
  • 1 tbsp toasted sesame seeds
  • 1 tbsp pickled ginger
  • Optional: chili flakes or sriracha for extra heat

Dressing

  • Additional soy sauce or tamari, to drizzle
  • Optional: sesame dressing, ponzu, spicy mayo, or ginger-lime vinaigrette

Instructions

  1. Prepare the Protein: Slice fresh sushi-grade fish into bite-sized cubes. If using tofu or cooked protein, chop or shred accordingly. Place in a bowl and lightly toss with soy sauce or tamari, sesame oil, and chili flakes. Let marinate for 10-15 minutes while prepping vegetables.
  2. Chop and Assemble the Veggies: Wash and dry mixed greens thoroughly. Spread evenly as the base in a deep bowl. Thinly slice cucumber, radishes, and scallions. Add shelled edamame and scatter fresh cilantro over the greens.
  3. Layer in Avocado and Toppings: Arrange creamy avocado slices on top of the salad. Sprinkle with toasted sesame seeds, add pickled ginger, and chili flakes if desired for a hint of heat, creating a contrast in texture and flavor.
  4. Dress the Salad: Drizzle additional soy sauce, tamari, or your preferred dressing to tie all ingredients together. Toss gently or serve as is, allowing customization at the table.
  5. Final Touches: Garnish with extra scallions, cilantro, and a squeeze of fresh lime juice for brightness. Serve chilled or slightly cool for the best refreshing experience.

Notes

  • Use sushi-grade fresh fish from a trusted source to ensure safety and optimal flavor.
  • Prep ingredients just before serving to keep vegetables crisp and avocado fresh.
  • Toast sesame seeds briefly in a dry pan to enhance aroma and crunch.
  • Balance flavors by mixing salty, sweet, acidic, and spicy elements.
  • Serve the salad chilled or slightly cool for maximum refreshing taste.
  • Leftover components should be stored separately in airtight containers and consumed within 24 hours.
  • Freezing not recommended due to raw fish and crisp vegetables.
  • Reheat protein separately if desired; salad is best enjoyed cold or at room temperature.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizers
  • Method: No-cook / Marinating
  • Cuisine: Hawaiian / Asian-inspired

Nutrition

  • Serving Size: 1 bowl
  • Calories: 350 kcal
  • Sugar: 3 g
  • Sodium: 700 mg
  • Fat: 20 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 6 g
  • Protein: 25 g
  • Cholesterol: 40 mg

Keywords: poke salad, poke bowl, sushi salad, raw fish salad, healthy bowl, quick lunch, gluten-free salad, vegetarian poke, Hawaiian salad

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Find it online: https://easycookvibes.com/poke-inspired-salad-bowl/