For a quick, healthy meal, try this salmon poke bowl with sushi rice and fresh veggies. It’s a satisfying meal you can make at home in less than 15 minutes.
Table of Content
Tired of making the same old fish dishes? Poke bowls are full of fresh and delicious ingredients. A delicious poke bowl can be made with a tuna base or salmon base. These bowls have surged in popularity as a meal at restaurants, but the dish is very easy to make.
And leftovers can be kept well in an airtight container in the fridge for a little time.
Why make this poke bowl?
- If you love salmon and you love poke, you’re in for a treat with this recipe.
- This poke bowl is quick and easy to make.
- The poke marinade takes 5 minutes to make and uses easy-to-find simple ingredients; including fresh flavors such as soy sauce, mirin, garlic, ginger slices, and fresh herbs such as green onions, and dill.
- The spicy mayo poke sauce takes 5 minutes to make with just mayonnaise, lemon, chilly, and sesame oil. And to make it healthier, use Greek yogurt for the sauce.
- Also, when making a poke bowl we do not need to marinate it for more than 15 minutes.
- You can serve this with white rice. But, brown rice or other grain such as quinoa, buckwheat, or even cauliflower rice would also work.
- A poke bowl is usually served with fresh vegetables along with sushi rice over salad.
- Today, I am serving this bowl with sliced English cucumbers, radishes, avocado, and sauteed broccoli. You can also add steamed or sauteed broccoli, carrots, or other veggies. In addition, you can also use shredded cabbage or garden greens. In summer, I love to serve a side of mango salad with this poke.
Ingredients and substitutes
- Salmon - You need to use sushi-grade salmon for a poke bowl. You can use sockeye salmon fillet or similar. What's important is to make sure you use sushi-grade fish.
- Mirin - This is a Japanese sweet sauce. You can easily replace it with maple syrup or honey.
- Soy sauce - I prefer to use low-sodium soy sauce so the tuna is not too salty. And if you have regular soy sauce, use it but don't add any more salt for seasoning until you taste it.
- Rice vinegar - This is Japanese rice vinegar. While not the same, you can also use lemon juice or lime juice, or apple cider vinegar.
- Chilly flakes - You can also use sweet or spicy red pepper flakes.
- Sesame oil - Adds a nice Asian flavor to the dish. And while you can certainly omit it, I highly recommend it. But, olive oil will work in a pinch too. A sprinkle of sesame seeds just before serving adds a nice crush too.
- Rice - I like to use short-grain white rice such as Jasmine rice or sushi rice to serve my poke bowl.
- Optional ingredients:
- Sriracha - If you like a spicy marinade or sauce, add a few teaspoons of sriracha instead for chili.
- Seaweed - A sprinkle of chopped nori seaweed makes a wonderful garnish over the rice and poke.
- Edamame - Is a wonderful side dish to serve with a poke bowl.
- Wasabi - I love to serve wasabi on the side with my poke bowl.
Salmon poke bowl recipe
- Rice - In a large bowl, wash the rice in clean running water a couple of times until the water runs clear. Cook according to the package directions. And set aside.
Pro tip - Generally, you would add 1 cup water and 1 cup rice in a pot. Let come to a boil. Then, turn the heat to a low simmer and cook for 15 minutes. Set aside until ready to serve.
- Salmon - Cut the salmon with a sharp knife into small ½-inch cubes. And set aside.
Pro tip - Ideally, you want to make bite-size pieces of the salmon so you can pick it up with your chopsticks and eat it. My kids are small so I make smaller pieces.
- Poke marinade - Combine all the marinade ingredients in a medium bowl. Then, add the chopped salmon, and combine well. Cover with plastic wrap and leave to marinate in the refrigerator for 10 to 15 mins. Before serving, add the chilly flakes and sesame seeds.
Pro tip - I like to add the chilly flakes and sesame seed shortly before serving. This way, the chilly does not overpower in flavor and the sesame seeds don't soak up the soy sauce.
- Poke sauce - Combine all the sauce ingredients in a bowl with a whisk- mayo, rice vinegar, chili, and sesame oil.
Pro tip - The color of your sauce will depend on the color of the sesame oil and the amount of chilly oil you use.
- Assemble - Fill a small bowl with steamed rice and invert it to the center of a bowl or plate. Surround it with all the remaining ingredients - salmon, cucumber, avocado, carrots, broccoli, and lettuce or veggies. Top with some of the sauce.
Pro tip - You can also serve this a la carte and let people make their own salmon poke bowl with the combination they like.
We like to serve a salmon poke over steamed sushi rice. Often, I opt to eat mine with salad for a lighter meal.
Tips for Success
- Make sure to use fresh good quality sushi-grade salmon. It should not smell fishy.
- To slice the salmon, cut the fillets into thick slices then into ½ to 1-inch cubes.
- Do not skip on marinating time and do not marinate for more than 15 minutes.
- Leftovers must be eaten within 24 hours to prevent food poisoning.
- Use low-sodium soy sauce or tamari for a wheat-free alternative.
- The side dishes can be as little as two or as many as you want.
More fish recipes
What is a salmon poke bowl?
Raw fish (salmon or tuna) marinated in Asian sauces such as soy, mirin, and sesame. It is served over a bowl of steamed Asian starch such as Jasmine rice or Sushi rice along with fresh seasonal veggies that are raw or sauteed.
How long can you keep a salmon poke bowl?
Raw fish is a perishable item and should not be kept in the fridge for long once defrosted. Therefore, the fish for this poke bowl is best prepared and eaten on the same day. And any leftovers can be kept for no more than 24 hours. After 24 hours the fish will start to be slimy and must be thrown away.
Is it safe to eat raw fish in a poke bowl?
Yes, provided you buy sushi-grade fish that has been stored correctly. When working with raw fish storage is as equally important as buying good quality fish.
Is the salmon poke bowl healthy?
This one is! salmon has fat but good fat so is creamy avocado. The rest of the veggies are steamed or sauteed lightly. Served over freshly steamed rice. It's all good!
Printable Recipe
Salmon Poke Bowl
Print Pin Rate Share by Email Share on FB Save GrowCalories: 494kcal
Adjust Servings Here: 6 servings
Description
For a quick, healthy meal, try this salmon poke bowl with sushi rice and fresh veggies. It’s a satisfying meal you can make at home in less than 15 minutes.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 lb (450 g) Sushi grade Sockeye Salmon (cut into ½ inch cubes)
- ½ teaspoon Chilly flakes (or red pepper flakes)
- 1 teaspoon Sesame seeds (white or black sesame seeds)
Poke bowl marinade
- ¼ cup (60 ml) Soy sauce
- 1 teaspoon Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Mirin sweet sauce ((or honey or maple syrup))
- 1 small Garlic (sliced)
- 1 inch (2.5 cm) Ginger (sliced)
- ¼ teaspoon Sea salt
- ½ teaspoon Pepper
- 2 tablespoon Green onions (chopped)
Poke bowl sauce
- 4 tablespoon Mayonnaise ((or Greek yogurt) )
- 1 tablespoon Rice vinegar ((or lime juice) )
- 1 tablespoon Mirin sauce ((or honey or maple syrup) )
- 1 teaspoon Sesame oil
- 1 tablespoon Chily sauce ((or sriracha))
To serve with poke bowl
- 4 cups (370 g) Sushi rice (cooked (or Jasmin rice))
- 1 large Cucumber (slices)
- 1 Avocado (slices)
- 1 cup Cooked carrots (sliced steamed or sauteed)
- 1 head Cooked broccoli florets (steamed or sauteed)
- 1 cup Lettuce ((I used asparagus instead))
Instructions
- Rice - In a large bowl, wash the rice in clean running water a couple of times until the water runs clear. Cook according to the package directions. And set aside.Pro tip - Generally, you would add 1 cup water and 1 cup rice in a pot. Let come to a boil. Then, turn the heat to a low simmer and cook for 15 minutes. Set aside until ready to serve.4 cups Sushi rice
- Salmon - Cut the salmon with a sharp knife into small ½-inch cubes. And set aside.Pro tip - Ideally you want to make bite-size pieces of the salmon so you can pick it up with your chopsticks and eat it. My kids are small so I make smaller pieces.1 lb Sushi grade Sockeye Salmon
- Poke marinade - Combine all the marinade ingredients in a medium bowl. Then, add the chopped salmon, and combine well. Cover with plastic wrap and leave to marinate in the refrigerator for 10 to15 mins. Before serving, add the chilly flakes and sesame seeds.Pro tip - I like to add the chilly flakes and sesame seed shortly before serving. This way, the chilly does not overpower in flavor and the sesame seeds don't soak up the soy sauce.1 teaspoon Sesame seeds, ¼ cup Soy sauce, 1 teaspoon Rice vinegar, 1 tablespoon Sesame oil, 1 tablespoon Mirin sweet sauce, 1 small Garlic, 1 inch Ginger, ¼ teaspoon Sea salt, ½ teaspoon Pepper, 2 tablespoon Green onions, ½ teaspoon Chilly flakes
- Poke sauce - Combine all the sauce ingredients in a bowl with a whisk- mayo, rice vinegar, chili, and sesame oil.Pro tip - The color of your sauce will depend on the color of the sesame oil and the amount of chilly oil you use.1 tablespoon Rice vinegar, 1 tablespoon Mirin sauce, 1 teaspoon Sesame oil, 1 tablespoon Chily sauce, 4 tablespoon Mayonnaise
- Assemble - Fill a small bowl with steamed rice and invert it in the center of a bowl or plate. Surround it with all the remaining ingredients - salmon, cucumber, avocado, carrots, broccoli, and lettuce or veggies. Top with some of the sauce. Pro tip - You can also serve this a la carte and let people make their own salmon poke bowl with the combination they like.1 Avocado, 1 cup Cooked carrots, 1 head Cooked broccoli florets, 1 cup Lettuce, 1 large Cucumber
Recipe Notes & Tips
- Make sure to use fresh good quality sushi-grade salmon. It should smell like the ocean, not fishy.
- To slice the salmon, cut the fillets into thick slices then into ½ to 1-inch cubes.
- Do not skip on marinating time and do not marinate for more than 15 minutes.
- Leftovers must be eaten within 24 hours to prevent food poisoning.
- Use low-sodium soy sauce or tamari for a wheat-free alternative.
- The side dishes can be as little as two or as many as you want.
Nutrition Information
Calories: 494- kcalCarbohydrates: 58- gProtein: 24- gFat: 18- gSaturated Fat: 3- gCholesterol: 33- mgSodium: 831- mgPotassium: 500- mgFiber: 5- gSugar: 3- gVitamin A: 1862- IUVitamin C: 7- mgCalcium: 30- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Erica Leigh
I am new to liking poke but really enjoyed the flavors in this recipe. I have never tried making it myself before but found this one simple, easy and really yummy. Definitly going to be making it again soon.
Moop Brown
I love how quick, easy to make, and nutritious this recipe is. Looks very tasty as well.
Leslie
This salmon poke bowl is very satisfying. The spicy mayo poke sauce is the perfect addition to this recipe!