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Salmon Poke Bowl

A fresh, flavor-packed bowl featuring sushi-grade salmon, crisp veggies, warm rice, and a delicious homemade poke sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Lunch, Main
Cuisine: Hawaiian, Japanese Fusion
Calories: 540

Ingredients
  

Salmon Poke
  • 1 lb sushi-grade salmon cubed
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 1 tsp sriracha optional
  • 1 tsp sesame seeds toasted
  • 2 scallions sliced
Bowl
  • 2 cups cooked rice jasmine or sushi rice
  • 1 cup spring mix or cabbage optional
Toppings
  • 1 avocado cubed
  • 1 cucumber diced
  • 0.5 cup seaweed salad
  • 0.5 cup shredded carrots
  • 0.25 cup edamame
  • 1 sheet nori sliced

Equipment

  • Mixing bowls
  • Sharp knife
  • Cutting board
  • Rice cooker or pot

Method
 

  1. Whisk soy sauce, sesame oil, rice vinegar, honey, and sriracha in a bowl.
  2. Add cubed salmon and toss gently to coat.
  3. Stir in scallions and sesame seeds. Chill for 10–20 minutes.
  4. Add warm cooked rice to serving bowls.
  5. Add optional spring mix or shredded cabbage.
  6. Top with marinated salmon.
  7. Arrange avocado, cucumber, seaweed salad, carrots, edamame, and nori around the salmon.
  8. Garnish with extra sesame seeds and serve immediately.

Notes

Use only sushi-grade salmon for safety. Prepare toppings ahead for faster assembly.