Salmon Poke Bowl Recipe

Introduction

Salmon poke bowls are a vibrant and healthy meal featuring fresh, marinated salmon served over fluffy sushi rice and a variety of crisp vegetables. This easy-to-make dish offers a perfect balance of flavors and textures, ideal for a quick lunch or dinner that feels special.

Ingredients

• 1 cup sushi rice (or short-grain rice)
• 1 1/4 cups water
• 1 pound fresh sushi-grade salmon (skin removed, diced)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon honey (optional)
• 1 avocado (sliced)
• 1 small cucumber (sliced)
• 1 carrot (shredded or julienned)
• 1 radish (sliced thinly)
• 1/4 cup edamame (shelled)
• 1 tablespoon sesame seeds (for garnish)
• Chopped green onions (for garnish)
• Seaweed salad (optional, for serving)

Instructions

1. Step 1: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for another 10 minutes. Fluff the rice with a fork and allow it to cool slightly.
2. Step 2: In a bowl, whisk together the soy sauce, sesame oil, rice vinegar, and honey if using. Add the diced salmon to the marinade and gently toss to coat. Let it marinate for about 10 minutes.
3. Step 3: In serving bowls, place a scoop of the cooked sushi rice as the base. Top the rice with the marinated salmon, avocado slices, cucumber, shredded carrot, radish, and edamame. Sprinkle sesame seeds and chopped green onions over the top. Add seaweed salad on the side if desired.
4. Step 4: Serve the Salmon Poke Bowl immediately and enjoy this fresh and flavorful dish!

Tips & Variations

• For extra flavor, add a drizzle of sriracha mayo or wasabi sauce before serving.
• Substitute salmon with tuna or cooked shrimp if preferred.
• If you don’t have sushi rice, short-grain rice works well as a substitute.
• For added crunch, include sliced radish sprouts or toasted nori strips.

Storage

Store leftover salmon poke components separately in airtight containers in the refrigerator for up to 24 hours to maintain freshness. Reheat the rice gently, but avoid reheating the marinated salmon to preserve texture and safety. Assemble bowls just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this poke bowl?

It is best to use fresh, sushi-grade salmon for safety and optimal texture. If using frozen salmon, ensure it has been properly thawed and is safe for raw consumption.

How can I make this poke bowl vegan?

Replace the salmon with marinated tofu or seasoned avocado chunks, and omit fish-based ingredients. Include a variety of fresh vegetables and consider adding pickled ginger or seaweed for flavor.

Salmon Poke Bowl Recipe

Print Recipe

★★★★★

4.6 from 134 reviews

This Salmon Poke Bowl is a fresh and flavorful Hawaiian-inspired dish featuring sushi-grade salmon marinated in a savory sesame-soy dressing, served atop perfectly cooked sushi rice and topped with fresh avocado, cucumber, carrot, radish, edamame, and garnished with sesame seeds and green onions. It’s a vibrant, balanced meal perfect for a healthy lunch or dinner.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Hawaiian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Poke Bowl:

• 1 cup sushi rice (or short-grain rice)
• 1 1/4 cups water
• 1 pound fresh sushi-grade salmon (skin removed, diced)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon honey (optional)
• 1 avocado (sliced)
• 1 small cucumber (sliced)
• 1 carrot (shredded or julienned)
• 1 radish (sliced thinly)
• 1/4 cup edamame (shelled)
• 1 tablespoon sesame seeds (for garnish)
• Chopped green onions (for garnish)
• Seaweed salad (optional, for serving)

Instructions

1. Cook the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice and water, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for another 10 minutes. After resting, fluff the rice with a fork and let it cool slightly.
2. Prepare the Salmon Marinade: In a bowl, whisk together the soy sauce, sesame oil, rice vinegar, and honey (if using). Add the diced salmon to the marinade and gently toss to coat. Let it marinate for about 10 minutes to absorb the flavors.
3. Assemble the Poke Bowl: In serving bowls, place a scoop of the cooked sushi rice as the base. Top the rice with the marinated salmon, avocado slices, cucumber, shredded carrot, radish, and edamame. Garnish by sprinkling sesame seeds and chopped green onions over the top. Add seaweed salad on the side if desired.
4. Serve: Serve the Salmon Poke Bowl immediately to enjoy the fresh, vibrant flavors at their best.

Notes

• Use fresh sushi-grade salmon to ensure food safety and the best flavor.
• For a gluten-free version, substitute soy sauce with tamari.
• Honey is optional and can be omitted for a less sweet marinade.
• Feel free to customize toppings with other fresh veggies like radish sprouts or mango.
• Serve immediately after assembly to maintain freshness and texture.

Keywords: Salmon poke bowl, sushi rice, Hawaiian poke, healthy dinner, fresh salmon recipe, gluten-free poke bowl