salmon poke bowl

This fresh and vibrant salmon poke bowl is a restaurant-quality meal that is surprisingly simple to recreate right in your own kitchen. Whether you are looking for a light, refreshing dinner or want to easily incorporate the incredible benefits of omega-3 fatty acids into your diet, this customizable bowl is packed with wholesome ingredients, colorful vegetables, and melt-in-your-mouth fish.

Origin salmon poke bowl

Long before it became a global trendy lunch option, poke (pronounced poh-kay, meaning “to slice or cut”) was a staple of traditional Hawaiian cuisine. Native Hawaiians historically prepared it with freshly caught reef fish, sea salt, seaweed, and crushed candlenut. As different cultures arrived on the islands, Japanese influences introduced ingredients like soy sauce and sesame oil, shaping the modern, flavorful marinated salmon versions we know and love today.

Why I Love This Recipe

I love how fast and healthy this meal is, requiring absolutely zero actual cooking if you use pre-cooked or microwaveable rice. The key to success is simply sourcing high-quality sushi-grade fish. Once you have that, assembling the bowls with crunchy cucumbers, creamy avocado, and a quick homemade spicy mayo feels like an effortless culinary victory.

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salmon poke bowl

Recipe by RecipesVilla

0.0 from 0 votes

Course: Main CourseCuisine: Hawaiian-Japanese FusionDifficulty: Easy

Servings

2

servings

Prep time

20

minutes

Cooking timeminutes

Calories

450

kcal

Ingredients

• 10 oz sushi-grade salmon (skinless, cut into ½-inch cubes)

• 2 cups cooked sushi rice (or jasmine rice), cooled slightly

• 2 tbsp low-sodium soy sauce

• 1 tsp toasted sesame oil

• 1 tsp rice vinegar

• ½ tsp grated fresh ginger

• 1 green onion, thinly sliced

• ½ cup edamame, shelled

• ½ cup cucumber, diced

• 1 medium avocado, sliced

• 1 medium carrot, julienned or shredded

• 1 tbsp sesame seeds (for garnish)

• For the Spicy Mayo:

• 2 tbsp mayonnaise (preferably Japanese Kewpie mayo)

• 1 tbsp sriracha

Directions

• In a medium bowl, whisk together the soy sauce, toasted sesame oil, rice vinegar, and grated ginger.
• Add the cubed sushi-grade salmon and sliced green onions to the bowl. Toss gently to completely coat the fish in the marinade. Let it sit in the refrigerator for 10–15 minutes (do not marinate for longer than 30 minutes, or the vinegar will begin to cook the fish).
• While the salmon marinates, whisk the mayonnaise and sriracha together in a small bowl to create the spicy mayo drizzle.
• Divide the cooked, slightly cooled rice evenly between two wide, shallow bowls.
• Arrange the marinated salmon, edamame, diced cucumber, avocado slices, and shredded carrots in neat, colorful sections over the rice.
• Drizzle the spicy mayo generously over the top of the bowls.
• Garnish with sesame seeds and serve immediately.

Notes

• Safety First: Always tell your fishmonger or butcher that you intend to eat the fish raw, ensuring you are purchasing true “sushi-grade” or “sashimi-grade” salmon that has been safely flash-frozen to eliminate parasites.
• Low Carb Option: Swap out the sushi rice for a bed of mixed leafy greens, zucchini noodles, or cauliflower rice for a lighter, keto-friendly meal.
• Storage: Poke is best consumed immediately on the day it is made. If you have leftovers, store the marinated fish in the fridge and consume within 24 hours, though the texture of the salmon will become slightly softer.