Salmon Poke Bowl

author: Helen Rennie source:


  • Miso Sauce

  • Sushi Rice

  • Soy Reduction


  • 1 sweet/tart apple (I use honeycrisp)

  • 1/2 seedless cucumber (like the long “English” cucumber)

  • 1-2 scallions, white and green parts, thinly sliced

  • 1.5 Lb (675g) farm-raised salmon, skin and bones removed

  • 1 Tbsp sesame seeds or to taste

  • Salt and black pepper to taste


  • Peel and dice the apples and the cucumbers.

  • Dice salmon about twice as large as you cut the apples and the cucumbers.

  • Place the cucumbers, apples, salmon, and scallions into a large bowl

  • dress with half of the miso sauce, sesame seeds, and black pepper.

  • Don’t add salt until you taste.

↓ This is a component-based recipe. ↓

Miso Sauce


  • Zest and juice of 1 lime

  • Zest and juice of 1 lemon

  • 1-2 inches of ginger grated on a microplane zester

  • 50g white miso (3 Tbsp)

  • 70g canola or any neutral oil (5 Tbsp)

  • 15g sesame oil (1 Tbsp)


  • blend

Sushi Rice


  • 1.5 cups short grain rice (preferably koshihikari) (300g)

  • 1.5 cups water (354g)

  • 50g plain rice wine vinegar (1/4 cup)

  • 25g sugar (2 Tbsp)

  • 6g salt (2 tsp Diamond Crystal Kosher or 1 tsp Table salt)


  • wash the rice

  • seal in instant pot, (disable “keep warm”) hit the rice button

  • let it go, and let it depressurize naturally

Soy Reduction


  • 10 fl. oz. bottle tamari style soy sauce(300ml / 360g)

  • 300g sake (1 and 1/4 cup)

  • 85g sugar (1/3 cup + 1 Tbsp)

  • 5g kombu (about 20 square inches)

  • 15g dry shiitake mushrooms (a handful)

  • 10g bonito (a big handful)


  • Combine all ingredients in a pot and bring to a simmer. Cook gently for 10 min.

  • Take off heat, cover, and let sit for 1 hour (or longer).

  • Strain into a non-stick skillet through a fine mesh sieve pressing firmly on the solids.

  • Boil down to a syrup (see the video for how to test if it’s reduced enough).

  • Cool slightly. Move to a glass measuring cup while still hot.

  • You should have roughly 2/3 cup sauce (there might be some foam above 2/3 cup line). If you ended up with less, stir in enough water to get to 2/3 cup. Otherwise the sauce will be too thick after cooling.

  • Cool to room temperature. Pour into a squeeze bottle.

  • Cover the top with plastic wrap and refrigerate overnight before use. Can be stored in the fridge indefinitely.