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Salmon & Avocado Poke Bowl

  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Servings: 4
  • Course: Main Dish

Poke (pronounced poh-kay), a bite-size marinated fish salad, is easy to make at home with this quick recipe. Sriracha and Chinese-style mustard add a touch of heat to the classic poke seasoning of soy sauce and sesame oil. Serving it over a brown rice salad makes it a meal. Save time by making 2 cups brown rice the night before. Let cool, then put in a bowl and cover with Reynolds KITCHENS™ Quick Cut™ Plastic Wrap overnight.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Reynolds KITCHENS™ Quick Cut™ Plastic Wrap features an easy to use Built-In Slide Cutter that gives you get a clean cut every time and conveniently stays locked in place when not in use. Never lose the end of the roll thanks to the innovative Starter Edge™.



  • 1 pound previously frozen salmon, skinned and cut into 3/4-inch cubes
  • 1 medium ripe avocado, diced
  • 1/2 cup thinly sliced yellow onion
  • 1/2 cup thinly sliced scallion greens
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup biko (flying fish roe) or other caviar
  • 3 tablespoons reduced-sodium tamari
  • 2 teaspoons toasted (dark) sesame oil
  • 1/2 teaspoon Sriracha

Brown Rice Salad

  • 2 cups cooked short-grain brown rice, warmed
  • 2 cups packed spicy greens, such as arugula, watercress or mizuna
  • 2 tablespoons rice vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon Chinese-style or Dijon mustard


Step 1

Gently combine salmon, avocado, onion, scallion greens, cilantro, tobiko (or caviar), tamari, sesame oil and Sriracha in a medium bowl.

Step 2

Combine rice and greens in a large bowl. Whisk vinegar, oil and mustard in a small bowl. Add to the rice salad and mix well. Serve the poke on the rice salad.

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