Wild Salmon & Poke Bowls with Gochjang Crema

fresh ingredients


  • 12 oz
    wild salmon
  • 6 oz
    sushi rice
  • 8 oz
    Zesty Poke sauce
  • 4 oz
    Gochujang crema
  • 2 oz
    Mirin/rice vinegar blend
  • 1 oz
    Green onion
  • 4 oz
  • 2 oz
  • 2 oz
  • 3 oz
  • 3 oz
    Red cabbage
  • 2 oz
    Sesame oil/ginger/garlic/onion blend
  • 1 oz


Sheet pan lined with parchment paper

Medium pot with lid

2 x cutting board and knife

Medium bowl

12 oz water

2 x medium skillet

2 x wooden spoon

Box grater

cook along


Preheat oven to 350

Slice avocado into thin pieces

Slice radishes thinly 

Slice cucumbers into thin rounds

Cut salmon into small bit size pieces and place in bowl. Pour ½ poke sauce and mix well. Set aside

Thinly slice green onion 

Peel and grate carrot 

Thinly slice red cabbage

1Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and measured water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin/rice vinegar blend and green onion.

2Roast Salmon

While the rice cooks, roast salmon on a sheet pan for 2-3 minutes – it should be just barely cooked. If you wish to have it well done, leave in for an additional minute. Remove and set aside. 

3Cook cabbage

Heat sesame oil/garlic/ginger/onion mix over medium high heat. Add cabbage and cook for 5-6 minutes, until slightly soft. Remove and set aside. Wipe out skillet. 

4Assemble bowls

Divide rice into bowls. Top with cooked salmon, cabbage, carrots, radishes, avocado, sliced cucumbers and edamame. Drizzle with Gochjang crema and any remaining poke sauce, then top with furikake.