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Salmon Poke Bowls with Pickled Radishes, Carrots and Spicy Ponzu

Feed Me Phoebe

1 cup sushi rice

1 bunch baby carrots about 3 medium, diced

1 bunch radishes about 5 medium, diced

1 clove garlic minced

3 tablespoons rice wine vinegar

1 teaspoon sea salt

¾ pound salmon (sushi-grade) cut into ½-inch cubes

¼ cup chopped cilantro

1 avocado thinly sliced

Black sesame gomasio optional, for garnish


For the sauce

1 to 2 serrano chili peppers depending on how much heat you can handle, thinly sliced

¼ cup gluten-free tamari or soy sauce

¼ cup lemon juice

2 tablespoons water

In a fine mesh sieve, rinse the sushi rice under warm water until it runs clear. Place in a small saucepan with 1 ½ cups water. Allow to sit in the water for 15 minutes. Then bring to a boil, reduce heat to low, cover, and cook for 20 minutes. Remove from the heat and rest for 10 minutes. Then fluff with a fork and divide between 4 bowls.

Meanwhile, combine the carrots, radishes, garlic, vinegar, and salt in a medium mixing bowl. Let sit, stirring occasionally, until the vegetables have softened, about 15 minutes.

Mix the ingredients for the spicy ponzu sauce together in another small mixing bowl. Add the salmon and cilantro; toss to combine.

Divide the salmon, pickled vegetables, and avocado between the bowls, arranging each in its own quadrant. Spoon the remaining ponzu sauce over the poke bowls (or serve on the side), and garnish with black sesame Gomasio, if using.


Recipe Notes

Depending on how spicy you like your sauce, you can add a dash of sriracha as well!

Serves 4

Printable version

Original recipe

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