Adlai Poke Bowl

Recipe

Adlai Poke Bowl

Marinated salmon, fresh mango, creamy avocado, and crisp vegetables — all on an adlai base. Looks like a restaurant order. Takes 15 minutes at home.

Prep 15 mins
Cook 0 mins
Serves 1
Difficulty Easy

Instructions

  1. Marinate the Salmon

    Cube the salmon and toss it in the soy sauce, mirin, sesame oil, sesame seeds, lemon juice, and black pepper. Set aside to marinate while you prep the rest of the ingredients.

  2. Prep the Toppings

    Cube the mango, slice the avocado and cucumber, shell the edamame, and roughly tear the lettuce. Keep everything separate so you can arrange it nicely in the bowl.

  3. Assemble

    Add the cooked and cooled adlai to your bowl as the base. Arrange the marinated salmon, mango, avocado, cucumber, edamame, and lettuce on top. Drizzle any remaining marinade over the bowl.

  4. Serve

    Serve immediately. Finish with extra sesame seeds or a squeeze of lemon if you like.

Chef's Notes

Always use sashimi-grade salmon. Since it's served raw, quality matters — get it fresh from a trusted fishmonger or grocery.

Make it yours: Swap salmon for tuna, tofu, or cooked shrimp. Add a drizzle of Kewpie mayo or a sprinkle of furikake on top for extra flavor.

Tip: Day-old adlai works best here. It's firmer, holds its shape, and won't get soggy under the toppings. If cooking fresh, cool it completely before assembling.

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