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salmon Poke bowl toppings like avocado, cucumber, and edamame served
Lucy

Salmon Poke Bowl: Easy, Fresh, and Healthy

Dive into the vibrant flavors of Hawaii with this Salmon Poke Bowl recipe. Featuring sushi-grade salmon, crisp vegetables, and a medley of savory sauces, this dish is as visually stunning as it is nutritious. Perfect for a quick lunch, dinner, or an impressive meal to share, this poke bowl is fully customizable to suit your preferences.
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Prep Time 15 minutes
Ingredients Method Notes

Ingredients
  

For the Salmon Poke:
  • 8 oz sushi-grade salmon cubed
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • ½ teaspoon honey or maple syrup optional
  • ½ teaspoon grated ginger optional
For the Base:
  • 2 cups cooked sushi rice brown rice, quinoa, or mixed greens
Toppings:
  • ½ cup cucumber thinly sliced
  • ½ cup edamame shelled and cooked
  • ½ avocado sliced or cubed
  • ½ cup shredded carrots
  • 1 green onion thinly sliced
  • 1 tablespoon sesame seeds
  • Optional: seaweed strips pickled ginger, or crispy onions
For the Sauce:
  • 2 tablespoons spicy mayo mix 1 tablespoon mayonnaise with 1 teaspoon sriracha
  • Optional: ponzu sauce or wasabi aioli for extra flavor

Method
 

Step 1: Prepare the Salmon
  1. Dice the Salmon: Cut sushi-grade salmon into bite-sized cubes and place them in a medium bowl.
  2. Make the Marinade: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and grated ginger.
  3. Marinate the Salmon: Pour the marinade over the salmon cubes, gently toss to coat, and let sit in the refrigerator for 10–15 minutes.
Step 2: Prepare the Base
  1. Cook the rice or quinoa according to package instructions and let cool slightly.
  2. If using greens as a base, rinse and pat them dry.
Step 3: Assemble the Bowl
  1. Start with the Base: Divide the rice, quinoa, or greens evenly between two bowls.
  2. Add the Salmon: Top each bowl with the marinated salmon.
  3. Arrange the Toppings: Add cucumber, edamame, avocado, shredded carrots, and green onions around the bowl for a colorful presentation.
Step 4: Garnish and Serve
  1. Drizzle the poke bowl with spicy mayo or your choice of sauce.
  2. Sprinkle sesame seeds, seaweed strips, or crispy onions for added texture.
  3. Serve immediately and enjoy!

Notes

  • Dairy-Free Option: Use dairy-free mayo for the spicy mayo sauce.
  • Low-Carb Version: Replace the rice with cauliflower rice or a bed of greens.
  • Storage Tips: Store components separately in airtight containers. Consume raw salmon within 24 hours.