A delicious umami poke bowl with fresh, raw salmon

Have you ever heard of umami? Otherwise known as the “fifth taste,” umami is something you hear a lot about in foodie circles. But unlike the other tastes—sweet, sour, salty and bitter—umami is a bit more difficult to describe. Our food-expert Mirjam introduces you to the wonderful world of umami with a delicious poke bowl with fresh salmon.


The poke bowl is a salad with fresh and loose “components.” This means that the ingredients are suitable separately, without having to mix them all together. It looks absolutely beautiful this way. Especially when you use fresh ingredients like edamame, strips of red cabbage and salmon—it’s as pretty as a picture! Aside from that, salmon is the ultimate umami ingredient—and the soy sauce and Sriracha in the dressing enhance the taste even more.


Recipe for 2 people
Preparation time: 20 minutes



Ingredients for the salad

  • 40 g brown rice or brown, organic basmati rice
  • 50 g salmon, cut into blocks
  • 50 g red cabbage, in thin strips
  • 100 g cucumber
  • 50 g edamame
  • 1 avocado, halved and cut crosswise into thin slices
  • 4 radishes in slices
  • 2 tsp black or roasted sesame seeds
  • 1 spring onion in thin rings
  • Small handful lamb’s lettuce, leaves only
  • optional: small green pepper in thin rings


Ingredients for the marinade

  • 30 ml soy sauce
  • 1 tsp rice vinegar
  • 1 tsp Sriracha  
  • 1 tsp sesame oil


Ingredients for spicy dressing

  • 60 ml extra virgin olive oil
  • 2 tsp Dijon mustard
  • 2 tsp sambal oelek
  • 30 ml soy sauce




1. Cook the rice as directed on the package. Drain (if necessary) and let it sit under a closed lid.

2. Cut the salmon into blocks of around 1.5 x 1.5 cm. Prepare the marinade by mixing all the ingredients together and then mix this with the salmon.

3. Cut the cucumber into blocks and the red cabbage into thin strips. Boil the edamame (pods and all) and then remove the pods. (if possible, buy the edamame loose to eliminate this extra step). Slice the avocado and radishes, and then slice the spring onion, lamb’s lettuce and (if applicable) the green pepper into rings.

4. Prepare the spicy dressing by mixing all of the ingredients thoroughly in a pot with a lid.

5. Divide the rice into the bowls, then all the other ingredients. Garnish with the rings of spring onion, green pepper and sesame seeds. Serve the dressing on the side.



Mirjam Leslie-Pringle

Mirjam Leslie-Pringle is a food expert, photographer and owner of the popular vegetarian recipe blog veggieverymuch.com. Born and raised in the Netherlands, Mirjam left Amsterdam three years ago with her family to start a new adventure on the island of Ibiza. Together with her husband, three kids, four horses, three dogs and a cat, Mirjam’s days are filled with work, fun, and of course, healthy and delicious food.