Salmon Poke Bowl Recipe

Looking for a fresh, healthy, and flavorful meal that’s quick to make? This Salmon Poke Bowl recipe is the perfect answer. Packed with protein-rich sushi-grade salmon, crunchy vegetables, creamy avocado, and a savory sesame-soy dressing, it brings the bold and vibrant flavors of Hawaii straight to your kitchen. Whether you’re new to poke or a long-time fan, this easy recipe will become your go-to for a satisfying, no-cook meal.

Salmon Poke Bowl Recipe

Recipe by Chef Sadat KhizarCourse: MainCuisine: JapaneseDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

500

kcal

Salmon Poke Bowl Recipe

Ingredients

• 200g (7 oz) sushi-grade salmon, diced

• 1 cup cooked sushi rice (or jasmine rice), cooled

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

• 1 teaspoon rice vinegar

• 1 teaspoon sriracha

• 1/2 avocado, sliced

• 1/2 cucumber, thinly sliced or julienned

• 1/4 cup edamame, cooked and shelled

• 1 tablespoon green onions, chopped

• 1 teaspoon sesame seeds

• 1/4 sheet nori, sliced thin

• Pickled ginger

• Lime wedges

Directions

• Cook sushi or jasmine rice according to package instructions. Let it cool slightly before using.
• In a bowl, mix soy sauce, sesame oil, rice vinegar, and sriracha.
• Add the diced sushi-grade salmon to the marinade. Toss gently to coat. Cover and refrigerate for 10–15 minutes while you prep other ingredients.
• Divide the cooked rice into two bowls. Top each with marinated salmon, sliced avocado, cucumber, edamame, and green onions.
• Sprinkle with sesame seeds and sliced nori. Add pickled ginger and lime wedges on the side.
• Poke bowls are best served fresh and chilled.

Recipe Video

Serving Suggestions

Serve your salmon poke bowl chilled, ideally right after marinating the fish for maximum freshness. Pair it with a bowl of miso soup or seaweed salad for a well-rounded Hawaiian-Japanese fusion meal. You can also offer extra toppings like crispy onions, mango chunks, or spicy mayo for added flavor and texture. For a low-carb option, serve the salmon poke over cauliflower rice or mixed greens.

Savings Suggestions

To make this dish more budget-friendly, buy frozen sushi-grade salmon in bulk and portion it out for future meals. Substitute pricier ingredients like avocado with seasonal produce, or use canned salmon in a pinch (though it won’t offer the same texture as raw). You can also cook rice in advance and store it in the fridge to reduce prep time and minimize food waste.

FAQs

Q: Is it safe to eat raw salmon in a poke bowl?
A: Yes, as long as you use sushi-grade salmon from a reputable source. Always keep the fish cold and consume it the same day for best safety and flavor.

Q: Can I make this poke bowl ahead of time?
A: You can prep all the components in advance, but for the best texture and taste, marinate and assemble the bowl just before serving.

Q: What are good substitutes for raw salmon?
A: You can use cooked shrimp, tofu, or even grilled chicken as alternatives. For a vegetarian version, marinated tofu or tempeh works great.

Q: How long does leftover poke last?
A: It’s best eaten fresh, but if needed, store leftovers in an airtight container in the refrigerator for up to 24 hours.

Q: Can I use regular rice instead of sushi rice?
A: Absolutely. While sushi rice offers the best texture, jasmine or brown rice works just fine.