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Salmon Poke Bowl

Cubes of sushi-grade salmon tossed in soy, sesame and green onion over seasoned sushi rice, with avocado, edamame, cucumber, mango and a drizzle of spicy mayo.

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Salmon poke bowl with avocado, seaweed salad, edamame and pickled ginger
Photo: Poke bowl - Cambridge, MA by Daderot, CC0, via Wikimedia Commons

Poke (pronounced poh-kay) is Hawaiian for "to cut into pieces", and it describes cubes of raw fish tossed in a simple, savory marinade. Served over seasoned sushi rice with crunchy, creamy and sweet toppings, it makes a fresh, colorful bowl that feels light but satisfying. Once the rice is cooked, everything comes together in minutes.

Buying fish for poke

Because the salmon is eaten raw, buy it from a fishmonger or grocery store you trust and ask for sushi-grade or sashimi-grade salmon that has been previously frozen. Freezing kills parasites, which is why most sushi fish in the US is frozen first. Keep it very cold and make the poke the day you buy it. Pregnant people, young children, older adults and anyone with a weakened immune system should avoid raw fish; use cooked shrimp or seared salmon instead.

How to build a poke bowl

  • Base: seasoned sushi rice, brown rice or mixed greens
  • Fish: marinated salmon or tuna, in the center
  • Toppings: avocado, edamame, cucumber, mango, pickled ginger, seaweed salad, radish
  • Crunch and sauce: sesame seeds, crispy onions, nori strips and spicy mayo

More bowls to try

If you love building colorful bowls, try a Korean bibimbap or a vegan rainbow Buddha bowl.

FAQ

Can I make poke with cooked salmon?

Yes. Season a fillet with salt, roast at 400°F for 10 to 12 minutes, until it flakes, then cool, cube and toss with the marinade.

How long can poke sit in the marinade?

Up to 1 hour in the fridge. Longer than that and the soy sauce starts to cure the fish and change its texture.

Salmon Poke Bowl

Print recipe

Prep time
Cook time
Total time
Servings
4
Yield
4 bowls
Difficulty
Medium
Course
Main course
Cuisine
Hawaiian

Ingredients

Sushi rice

Salmon poke

Spicy mayo

Toppings

Conversions are rounded for convenience. For baking, use the original measurements where possible.

Instructions

Make the rice

  1. Rinse the rice in a sieve until the water runs clear. Combine with the water in a saucepan, bring to a boil, cover and cook on low for 15 minutes. Remove from the heat and leave covered for 10 minutes.

  2. Stir the vinegar, sugar and salt until dissolved. Gently fold into the hot rice, then let cool to room temperature.

Make the poke and sauce

  1. In a chilled bowl, gently toss the salmon with the soy sauce, sesame oil, vinegar, ginger, green onions and sesame seeds. Refrigerate for 15 minutes, or up to 1 hour.

  2. Stir the mayonnaise, sriracha and lime juice together.

Assemble

  1. Divide the rice among 4 bowls. Spoon the salmon into the center and arrange the avocado, edamame, cucumber, mango, seaweed salad and pickled ginger around it.

  2. Drizzle with spicy mayo, top with nori strips and serve right away.

Notes

  • Keep the salmon in the fridge until the moment you cut it, and use a very sharp knife for clean cubes.

Tips

  • Serve the rice slightly warm or at room temperature, never hot, so it does not warm the fish.

Substitutions

  • Tuna: sushi-grade ahi tuna is the classic Hawaiian choice.
  • Vegan: use cubes of firm tofu or marinated watermelon.
  • Gluten-free: use tamari and check the seaweed salad label.

Storage and reheating

  • Poke is best eaten within an hour of making. Do not store leftover raw fish; refrigerate the rice and toppings separately for up to 1 day.
Bowls #dairy free #hawaiian inspired #no cook protein #salmon #seafood

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