Wild Salmon & Poke Bowls with Gochujang Crema

Salmon Poke

fresh ingredients


  • 12 oz
    wild salmon
  • 6 oz
    sushi rice
  • 8 oz
    Zesty poke sauce
  • 4 oz
    gochujang crèma
  • 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

Kitchen Items Needed

Sheet pan lined with parchment paper

Medium pot with lid

2x cutting board & knife

Medium bowl

12 oz water

2 medium skillets

2 wooden spoons

Box grater

cook along


Preheat oven to 350°F;

Slice avocado into thin pieces;

Slice radishes thinly;

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

Thinly slice green onion;

Peel & grate carrot;

Thinly slice red cabbage.

1Cook Rice

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

3Cook Cabbage

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

4Assemble Bowls

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