Bring a piece of Hawaii to your kitchen with our flavorful Salmon Poke Bowl. 

COOK TIME: 5 minutes | PREP TIME: 15 minutes | SERVINGS: 4



1/4 cup soy sauce

3/4 cup rice vinegar

3 tablespoons honey

2 tablespoons sesame oil

1 tablespoon TRUFF Hotter Hot Sauce

1 garlic clove, grated or minced

2 teaspoons fresh ginger, grated

1 cup cucumber, thinly sliced

1 cup carrots, thinly sliced

1 cup radish, thinly sliced

1 lb. sushi-grade salmon, cut into bite-sized pieces

2 teaspoons sesame seeds

Mayonnaise Drizzle:

1/2 cup TRUFF Original Mayonnaise

1 tablespoon pickle juice

Bowl Fillings:

2-3 cups sushi rice, cooked according to the instructions on the package

1 cup edamame, thawed if frozen

1 cup red cabbage, shredded

1 avocado, sliced

2 scallions, chopped

1 nori sheet, cut into four squares


  1. Place soy sauce, rice vinegar, honey, sesame oil, TRUFF Hotter Hot Sauce, garlic, and ginger in a saucepan, and whisk to combine. 
  2. Bring to a low simmer and stir the sauce until the honey has completely dissolved.
  3. Once dissolved, remove from heat, and set aside to cool.
  4. Place salmon in a bowl and coat it with half of the marinade and sprinkle it with sesame seeds. 
  5. Place TRUFF Original Mayonnaise and one tablespoon of the marinade in a bowl, and whisk to combine. 
  6. Keep refrigerated until ready to serve. 
  7. Divide the sushi rice between bowls and top with the marinated salmon, pickled veggies, edamame, cabbage, avocado, scallions, and nori. 
  8. Drizzle the bowls with the mayo-pickle sauce and any remaining marinade before serving.