Ultimate Salmon Poke Bowl
This salmon poke bowl is one of my favorite quick lunches when I want something fresh but filling. Cubes of sushi-grade salmon are tossed in a simple soy sesame marinade, then served over rice with avocado, crunchy vegetables, and a creamy spicy poke sauce.
The best part is that everything can be prepped ahead, so you can build your own bowl in minutes. I usually make mine with raw sushi-grade salmon, but I’ve also included tips for using cooked salmon if you prefer.
I first tried a poke bowl with the kids at a seafood restaurant years ago, and Rhea surprised me by finishing the whole bowl. Since then, it has become one of those meals we recreate at home because everyone can build their own bowl with their favorite toppings.
What salmon is safe for poke bowls?
Since poke bowls use raw fish, choose sushi-grade or sashimi-grade salmon from a trusted fish supplier. Regular supermarket salmon is not always intended to be eaten raw.
If you are unsure, make this recipe with cooked salmon. Bake, pan-sear, or air fry the salmon, then add the same marinade as a sauce before serving.
Why you’ll love this salmon poke bowl
- Quick and fresh – Once the rice is cooked, the bowl comes together in about 15 minutes.
- Restaurant-style at home – The soy sesame marinade gives the salmon that classic poke flavor without complicated ingredients.
- Easy to customize – Change the vegetables, swap the rice for greens, or add toppings like edamame, mango, or seaweed.
- Great for meal prep – Prep the rice, vegetables, and sauce ahead, then add the salmon before serving.
Ingredients and substitutions
- Salmon – Use fresh sushi-grade salmon from a trusted source. The fish should smell fresh, feel firm, and have a bright color. If you prefer, you can use cooked salmon instead.
- Soy sauce – Adds the salty umami flavor. Use tamari for gluten-free.
- Sesame oil – Gives the marinade its nutty flavor. A little goes a long way.
- Mirin – Adds sweetness and balance. Honey or maple syrup works too.
- Ginger and garlic – Fresh is best because this is a quick marinade.
- Rice – Sushi rice is traditional, but jasmine rice, brown rice, or greens work.
- Vegetables – Avocado, cucumber, carrots, broccoli, edamame, mango, or radishes are all great.
Step-by-step: Salmon poke bowl recipe
Prepare the rice
- Rinse the rice until the water runs almost clear.
- Cook according to package directions and cool slightly.
Marinate the salmon
- Cut salmon into ½-inch cubes.
- Combine soy sauce, sesame oil, rice vinegar, mirin, ginger, and garlic.
- Add salmon and toss gently.
- Refrigerate for 10 to 15 minutes.
- Add sesame seeds and chili flakes before serving.
Make the poke sauce
- Combine mayonnaise, rice vinegar, mirin, sesame oil, and chili sauce.
- Taste and adjust spice.
Assemble the bowl
- Add rice to bowls.
- Arrange salmon, avocado, cucumber, carrots, broccoli, and toppings.
- Drizzle with poke sauce and serve immediately.
Salmon Poke bowl salad
We like to serve a salmon poke over steamed sushi rice. Often, I opt to eat mine with salad for a lighter meal.
Poke bowl variations
- Cooked salmon poke bowl – Use baked, grilled, or air-fried salmon instead of raw.
- Spicy salmon poke bowl – Add extra sriracha, chili oil, or spicy mayo.
- Low-carb poke bowl – Replace rice with lettuce, cucumber, or cauliflower rice.
- Tuna poke bowl – Swap salmon with sushi-grade tuna.
- Tropical poke bowl – Add mango or pineapple.
Salmon Poke Bowl
Try this salmon poke bowl with sushi rice and fresh veggies for a quick, healthy meal. It’s a satisfying meal you can make at home in less than 15 minutes.
Video
Ingredients
- 1 lb (450 g) Sushi grade Sockeye Salmon cut into 1/2 inch cubes
- ¼ cup (60 ml) Soy sauce
- 1 tsp Rice vinegar
- 1 tbsp Sesame oil
- 1 tbsp Mirin sweet sauce (or honey or maple syrup)
- 1 small Garlic sliced
- 1 inch (2.5 cm) Ginger sliced
- ¼ tsp Sea salt
- ½ tsp Pepper
- 2 tbsp Green onions chopped
- ½ tsp Chilly flakes or red pepper flakes
- 1 tsp Sesame seeds white or black sesame seeds
- 4 tbsp (60 g) Mayonnaise (or Greek yogurt)
- 1 tbsp Rice vinegar (or lime juice)
- 1 tbsp Mirin sauce (or honey or maple syrup)
- 1 tsp Sesame oil
- 1 tbsp Chily sauce (or sriracha)
- 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)
Method
- 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.4 cups Sushi rice
- Salmon – Cut the salmon with a sharp knife into small 1/2-inch cubes. And set aside.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 marinate in the refrigerator for 10 to 15 minutes. Before serving, add the chilly flakes and sesame seeds.1 tsp Sesame seeds, ¼ cup Soy sauce, 1 tsp Rice vinegar, 1 tbsp Sesame oil, 1 tbsp Mirin sweet sauce, 1 small Garlic , 1 inch Ginger, ¼ tsp Sea salt, ½ tsp Pepper, 2 tbsp Green onions, ½ tsp Chilly flakes
- Poke sauce – Combine all the sauce ingredients in a bowl with a whisk- mayo, rice vinegar, chili, and sesame oil.1 tbsp Rice vinegar, 1 tbsp Mirin sauce, 1 tsp Sesame oil , 1 tbsp Chily sauce, 4 tbsp Mayonnaise
- Assemble – Fill a small bowl with steamed rice and invert it in the center of a bowl or plate. Then, surround it with all the remaining ingredients: salmon, cucumber, avocado, carrots, broccoli, lettuce, or veggies. Top with some of the sauce.1 Avocado, 1 cup Cooked carrots, 1 head Cooked broccoli florets, 1 cup Lettuce , 1 large Cucumber
Notes
- Use only sushi-grade salmon if serving raw. If unsure, cook the salmon first.
- Cut salmon into even-sized cubes so every piece marinates evenly.
- Do not marinate raw salmon too long. 10–15 minutes is enough; longer can change the texture.
- Prep vegetables, rice, and sauce ahead, but cut and marinate salmon close to serving.
- Store leftover components separately. Raw marinated salmon is best eaten the same day.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for making salmon poke bowls
- Use good-quality salmon – Choose sushi-grade salmon from a trusted source if serving it raw. Otherwise, use cooked salmon.
- Keep it cold – Chill the salmon until ready to use. Cold fish is easier to cut and keeps the bowl fresh.
- Don’t over-marinate – Salmon only needs 10 to 15 minutes. Longer can make the texture too soft.
- Cool the rice – Let the rice cool slightly before adding the salmon and fresh toppings.
- Prep ahead – Make the rice, vegetables, and sauce ahead, but cut and marinate the salmon just before serving.
- Add texture – Mix creamy toppings like avocado with crunchy vegetables for the best poke bowl.
more raw salmon and tuna recipes recipes
- Ultimate Tuna Poke Bowl Recipe
- Salmon Crudo
- Easy Salmon Carpaccio
- Salmon Ceviche
- Brioche Salmon Tartare capanes
- Tataki Tuna
- Tuna Carpaccio
Frequently asked questions
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 raw or sauteed veggies.
Leftovers can be stored in an airtight container in the refrigerator for up to two days. However, it’s important to note that the fish’s quality may deteriorate after the first day. So it’s best to consume it as soon as possible. Additionally, if you have any leftover sauces or toppings, store them separately to maintain their freshness and prevent them from getting soggy.
Absolutely! Using frozen salmon is a great option, especially if you can’t find fresh salmon or if you’d like to save time. Just make sure to thaw the salmon properly before preparing your poke bowl. Then, place it in the refrigerator overnight or thaw it in cold water for quicker results. Once it’s fully thawed, you can marinate and season it according to your preferences.
Certainly! If you prefer not to eat raw fish or want to explore different flavors, there are plenty of alternatives for your poke bowl. Some popular options include using cooked shrimp, octopus, tofu, or even chicken. You can marinate and season these alternatives just like raw fish, creating a delicious and satisfying bowl without the raw seafood element.
Absolutely! Planning and prepping the components of your poke bowl in advance can save you time and make the serving process smoother. You can prepare the rice, chop the vegetables, and marinate the fish a few hours or even a day ahead. However, adding the toppings and sauces just before serving is best to ensure maximum freshness and flavor.
more salmon recipes
- Recipe for Baked Salmon
- Easy Honey Garlic Salmon
- Parmesan Breadcrumb Crusted Salmon
- Seared Ahi Tuna Steak
- Garlic Butter Salmon
- Balsamic-Glazed Salmon
- See all salmon recipes or see more fish recipes
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This recipe turns out so delicious and even it took so less of time to prepare it. Love how perfectly it fits into my busy schedule.
This is the perfect light lunch, I love taking it to work!
Such a lovely meal. I will definitely make this again.
Wow! This dish looks delicious and yummy! Plus it’s a perfect and complete meal to have. And for me, we can never go wrong with salmon!
So good, so easy to make, and so healthy! i really enjoyed this and it’s a great lunch!
Poke bowls are one of my favorite things to order for takeout or when we dine out. I have never tried making it at home before though. 🙂
This is a nice change of using salmon! Baked salmon is kinda getting old for our dinner so I’m going to try this.
This made for a perfect, easy lunch for me and my husband today! Delicious and filling too!
This was loaded with flavor thank you for sharing!!
Thank you, Kelly.
Great recipe, we made it twice and everyone raved about flavorful the salmon was
Thank you so much Claudia for the lovely feedback.