Ginger and salmon poke bowl

This classic Hawaiian dish is perfect for a quick and healthy lunch that will leave you feeling satisfied.

  • 15 mins preparation
  • Serves 4
  • Print


Ginger and salmon poke bowl
  • 2 x 450g packets microwave brown rice
  • 3 green onions, thinly sliced
  • 500 gram sashimi-grade salmon, 2 cm cubes
  • 1 cup shelled frozen edamame, thawed
  • 3 red radish, thinly sliced
  • 200 gram enoki mushrooms, trimmed
  • 1/3 cup pickled pink ginger
  • 1 sheet toasted nori, thinly sliced
  • 1 teaspoon sesame seeds, toasted
  • prawn crackers, to serve
Hot and sour dressing
  • 1/4 cup light soy sauce
  • 2 tablespoon rice wine vinegar
  • 2 teaspoon sesame oil
  • 2 teaspoon chilli flakes
  • 2 teaspoon brown sugar


Ginger and salmon poke bowl
  • 1
    Prepare rice following packet instructions. Set aside.
  • 2
    Make hot and sour dressing; in a small bowl, combine all ingredients. Set aside.
  • 3
    In a large bowl toss rice, onion and half dressing.
  • 4
    Serve rice topped with salmon, edamame, radish, mushrooms, nori and ginger. Sprinkle with sesame seeds. Accompany with remaining dressing and prawn crackers.


Salmon can be lightly seared, then cubed. Use a mandolin to slice radish.

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