Ginger salmon poke-style bowl with spicy sesame avocado

Nail the trendiest meal of the moment with this ginger salmon poke bowl recipe. Fresh, fast and healthy, this Hawaiian-inspired dish makes a delicious gluten and dairy-free lunch or light dinner

  • 15 mins cooking
  • 30 mins marinating
  • Serves 2
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  • 250-300g fresh salmon fillet, skin removed
  • 2 tablespoon mirin*
  • 1 tablespoon sesame oil
  • 2 teaspoon apple cider vinegar
  • 1 tablespoon finely chopped pink ginger or 1 tsp freshly grated raw ginger
  • 1 tablespoon sweet chilli sauce*
  • 1/4 cup mixed sesame seeds – black, white and toasted
  • 1/2 teaspoon shichimi togarashi spice salt (see recipe tip)
  • 1/2 large avocado, skin removed and halved
  • 2 cup cooked wild rice
  • 1 cup frozen shelled edamame beans, thawed
  • 1/2 cup seaweed salad mix
  • 1 cup finely sliced red cabbage


  • 1
    Remove any pin bones then dice the salmon. Combine the mirin, sesame oil, vinegar, ginger and chilli sauce and toss with the salmon. Allow to marinate for at least 15-30 minutes.
  • 2
    Combine sesame seeds and shichimi seasoning. Dip avocado wedges into the spicy seed mix to coat the edges.
  • 3
    To serve, arrange rice (warm or at room temperature), beans, seaweed mix and red cabbage in bowls. Top with marinated salmon and a wedge of sesame avocado.


Shichimi togarashi is a Japanese spice mix with seven ingredients including red chilli pepper. It's available from Asian food stores (if you can't find it, use chilli salt or similar). * Check label if eating gluten-free.