Past Recipes
Salmon Poke Bowls

Salmon Poke Bowls with Avocado, Pickled Radish, and Wasabi Mayo

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Recipe Details


What's poke? According to Chef Liz, it's "the ultimate post-sun snack." Really, this Hawaiian dish is a must on a warm day, pairing refreshing raw fish with soy sauce, scallions, sesame oil, seaweed—the possibilities go on. For this very Japanese twist, Liz tosses roasted salmon in soy sauce, then builds on our favorite sushi bowl elements: creamy avocado, crunchy pickled veg, and a sauce with wasabi kick.


  • Stovetop Only
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 850
  • Protein 37g
  • Total Carb 64g
  • Total Fat 56g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sticky rice
    1/2 cup
    sticky rice
  • salmon
    10 ounces
  • sesame oil
    1 tablespoon
    sesame oil
  • gluten-free soy sauce
    3 packets
    gluten-free soy sauce
  • red radishes
    3 ounces
    red radishes
  • scallion
  • rice wine vinegar
    1 tablespoon
    rice wine vinegar
  • mayonnaise
    2 packets
  • wasabi paste
    2 packets
    wasabi paste
  • avocado
  • seaweed salad
    1/3 cup
    seaweed salad
  • toasted sesame seeds
    2 teaspoons
    toasted sesame seeds

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium pan with lid

Cooking Steps

  1. Cook sticky rice

    Cook sticky rice

    In a small pot, combine rice, 1 cup water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to low, then cover pot and cook until water is fully absorbed, 12 minutes. Remove pot from heat and let stand, still covered, for 5 minutes. Fluff rice with a fork, then set aside uncovered to release steam until Step 5.

  2. Sear salmon

    Sear salmon

    While rice cooks, pat salmon dry with paper towel. Heat ½ tablespoon sesame oil and ½ tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add salmon skin-side up. Sear until golden on bottom, 5 minutes. Flip salmon and cover pan, keeping lid slightly ajar for steam to escape. Sear until salmon is opaque, 3-5 minutes more. Transfer to a plate; pour over soy sauce. Set aside.

  3. Prepare ingredients

    Prepare ingredients

    While salmon sears, rinse all produce. Halve radishes, then thinly slice into half-moons. Trim and discard scallion root; thinly slice whites and light greens crosswise on a diagonal, then mince dark greens, keeping separate. In a medium bowl, toss radishes and scallion whites and light greens with rice wine vinegar and ¼ teaspoon salt. Set aside to pickle until ready to serve.

  4. Make wasabi mayo

    Make wasabi mayo

    In a small bowl, whisk together mayonnaise, wasabi (it can be too pungent for some, so feel free to use less), remaining sesame oil, and 1 tablespoon water until smooth and fully combined. Set aside until ready to serve. Halve avocado and discard pit; carefully scoop out flesh, discarding skin, then thinly slice. Once cool enough to handle, remove and discard skin from salmon; using a fork, flake into large pieces.

  5. Knead sticky rice

    Knead sticky rice

    Transfer cooked rice to a clean, dry surface, and sprinkle over scallion dark greens. Using a spoon, spread into an even layer, then flatten and knead rice, folding it over itself repeatedly, until grains become sticky. Using your hands, divide and roll into 2 equal balls.

  6. Plate salmon poke bowls

    Plate salmon poke bowls

    Drain pickled radishes, discarding liquid. Transfer scallion sticky rice balls to serving bowls. Add sections of seaweed salad, salmon (pouring over any soy sauce from plate), pickled radishes, and avocado. Drizzle over wasabi mayo, garnish with sesame seeds, and enjoy!

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