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Salmon Belly Poke Bowl

Restaurant-style poke bowl with crispy salmon skin

Course Main Course
Cuisine Japanese
Keyword Poke Bowl, Salmon
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2


Poke Salmon

  • 1 lb. sushi-grade salmon belly skin removed
  • 1/4 cup soy sauce
  • 1 Tbsp. sesame oil
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. fresh ginger grated
  • 1 scallion thinly sliced


  • 1 cup white rice - sushi rice if you have
  • 1/4 cup rice vinegar
  • 1 Tbsp. Sugar
  • 1/2 English cucumber thinly sliced
  • 1/2 ripe Haas avocado thinly sliced
  • 1 large carrot julienned
  • 2 scallions thinly sliced
  • seaweed paper cut into stripes
  • sesame seeds to garnish



  1. Cook rice as you typically would, either on the stove top or in a rice cooker, but be sure to rinse the rice first until the water is not so cloudy.

  2. While the rice is cooking, prepare the rest of the ingredients. When the rice is almost done, pour in the rice vinegar and sugar and stir. Make sure all the liquid is absorbed and fluff with a fork when done.


  1. In a bowl, add soy sauce, sesame oil, rice vinegar, and ginger, and stir to mix. Remove the skin from the salmon and set it to the side. Then slice the fish into 1/2-inch cubes and place in the bowl. Top with the scallions and gently stir to incorporate the sauce into the fish and set to the side.

  2. Preheat your broiler to low and place the salmon skin on a broiler pan. Broil in the oven until crispy, about 4-5 minutes on each side, turning a couple of times. When crispy, take out of the oven and place to the side.


  1. When the rice is done, scoop into a bowl; then add the cucumber, avocado, carrots, scallions, and salmon. Add the seaweed paper and sprinkle with sesame seeds and add any additional hot sauce as needed.