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Avocado Salmon Poke Bowl

Lyndey Milans Avocado Salmon Poke Bowl

Preparation time
25 minutes
Cooking time
12 minutes + 10 minutes sitting


1 ½ cups (300g) koshikari or sushi rice

¼ cup (60ml) sushi seasoning (see note)

200g fresh or frozen, edamame beans (or broad beans) 

1 bunch asparagus, cut into 3cm lengths 

400g salmon, skin and bones removed, cut into 1cm pieces

2 tablespoons (40ml) yuzu juice (or fresh lime juice)

1 green onion (shallot), finely sliced

1 avocado, sliced

2 Lebanese cucumber, shaved

3 radishes, finely sliced

1/3 cup pickled ginger

2 tablespoons yuzu ponzu 

2 teaspoons black sesame seeds or furikake

Recipe by Lyndey Milan

Photography by John Paul Urizar

Styling by Michaela Le Compte

Food prep by Sarah-Jane Hallett


1. Place rice in a large sieve under cold tap until the water runs clear. Place rice and 2 cups (500ml) water in a large saucepan and bring to the boil. Reduce heat and simmer, covered, for 12 minutes or until water has absorbed and rice is tender. Set aside, covered, for 10 minutes.

2. Transfer rice to a large glass or wooden bowl. Using a flat-edged spatula, break up lumps in rice while gradually adding sushi seasoning, gently folding to combine. Continue folding and fanning rice (use a hand-held fan or any similar object) for 10 minutes or until rice is cooled somewhat.

3. Meanwhile, blanch edamame and asparagus for 2 minutes in boiling water. Drain and refresh in iced water. Drain. 

4. Combine salmon with yuzu juice in a chilled bowl. Add green onions (reserving a sprinkle to garnish) and toss gently.

5. Divide warm sushi rice between four serving bowls and top with one-quarter each of the salmon mixture, avocado and vegetables. Drizzle with ponzu and sprinkle with black sesame seeds and remaining shredded green onion to serve.


Lyndey’s notes:

Sushi seasoning is available in supermarkets. If you can’t get it, mix ½ cup rice wine vinegar with 2 tablespoons caster sugar and ½ teaspoon salt. Yuzu is a tangy citrus juice also used in ponzu which can be used as a dipping sauce or a dressing. Available in the Asian food aisle of supermarkets or from Asian grocery stores. Frozen edamame beans are near the frozen peas in the supermarket.


Wine match:

Riesling, Semillon or Chardonnay

Preparation time
25 minutes
Cooking time
12 minutes + 10 minutes sitting