California Poke Bowl

Heart-healthy salmon is coated in a tangy marinade, and cucumber ribbons, carrots and avocado balance out this simple dish.
California Poke Bowl recipe

Health benefit: Avocado is rich in monounsaturated fats, which support cardiovascular health and may play a role in weight management and healthy aging.

  • 4Servings


  • 1/2 cup rice vinegar, divided

  • 4 1/2 tbsp sesame oil, divided 

  • 1 tsp black sesame seeds 

  • 12 oz sushi- or sashimi-grade salmon, cut into 3/4-inch chunks (TIP: Chill below 40°F to make slicing easier and use a very sharp knife. If you’re not a fan of raw fish, poach salmon in a light low-sodium broth then chill and crumble over bowl.) 

  • 2 tbsp reduced-sodium tamari 

  • 1 tbsp peeled and finely grated ginger 

  • 1 tsp raw honey 

  • 2½ cups cooked long-grain brown rice 

  • ½ English cucumber, cut into ribbons using a vegetable peeler 

  • 2 carrots, cut into matchsticks 

  • 4 green onions, thinly sliced on the diagonal (white and light green parts) 

  • 2 small avocados, peeled, pitted, and thinly sliced 

  • 1 jalapeño pepper, seeded and thinly sliced crosswise 


1. In a medium bowl, whisk together 3 tbsp vinegar, ½ tbsp sesame oil and sesame seeds. Add salmon to bowl with marinade and toss to coat. Refrigerate until ready to serve.

2. Whisk together remaining 5 tbsp vinegar, remaining 4 tbsp sesame oil, tamari, ginger and honey.

3. Assemble bowls: Drizzle some dressing over cooked rice and toss to mix. Divide rice between 4 bowls. Top each bowl with cucumber, carrots, onions, avocados and jalapeños; drizzle remaining dressing over bowls. Divide marinated salmon between bowls.

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 590
  • Carbohydrate Content: 49 g
  • Cholesterol Content: 43 mg
  • Fat Content: 33 g
  • Fiber Content: 9 g
  • Protein Content: 25 g
  • Saturated Fat Content: 5.5 g
  • Sodium Content: 425 mg
  • Sugar Content: 8 g
  • Monounsaturated Fat Content: 16 g
  • Polyunsaturated Fat Content: 9 g