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If you’re looking for a fresh, vibrant, and ultra-satisfying meal that’s as beautiful as it is delicious, this Salmon Poke Bowl is everything you need in one colorful little bowl. Packed with tender marinated salmon, crisp vegetables, creamy avocado, nutty sesame seeds, and fluffy rice, each bite is a burst of flavor and texture. It’s nourishing, energizing, and downright addictive.
Poke (pronounced poh-kay) is a traditional Hawaiian dish featuring bite-sized raw fish seasoned with soy, sesame, ginger, and other savory flavors. This recipe is a modern, easy, at-home poke bowl inspired by those flavors — fresh, bright, flavorful, and customizable for any taste.
This bowl makes the perfect lunch, quick dinner, or meal prep option. It’s protein-rich, nutrient-dense, and endlessly versatile. You can keep it light, make it spicy, load it with veggies, or add noodles instead of rice. Best of all, it takes less than 20 minutes to prepare.
Why This Salmon Poke Bowl Is the Perfect “Happy Bowl”
1. Fresh, Flavor-Packed & Colorful
Every bite is a mix of textures — creamy, crunchy, tender, and juicy.
2. Super Easy to Make
Just marinate the salmon, prep a few veggies, assemble, and enjoy.
3. Healthy & Nourishing
High in omega-3s, high protein, whole grains, and plant foods.
4. Customizable for Everyone
Swap the rice, change the toppings, add spice, or make it vegetarian.
5. Perfect for Meal Prep
Prep everything ahead and assemble fresh before eating.
Ingredients
For the Salmon
- 1 lb sushi-grade salmon, cut into cubes
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey or maple syrup
- 1 tsp grated ginger
- ½ tsp sriracha (optional)
For the Bowls
- 2 cups cooked sushi rice or jasmine rice
- 1 avocado, sliced
- 1 cup edamame (steamed)
- 1 cup cucumber (thinly sliced or ribboned)
- ½ cup shredded carrots
- 3–4 radishes, thinly sliced
- 2 green onions, chopped
- Sesame seeds, for topping
- Optional: seaweed salad, pickled ginger, crispy onions, nori strips
Instructions
Marinate the Salmon
- In a bowl, whisk soy sauce, sesame oil, rice vinegar, honey, ginger, and sriracha.
- Add salmon cubes and toss gently.
- Marinate for 10–15 minutes in the fridge.
Assemble the Poke Bowls
- Add warm sushi rice to the bottom of each bowl.
- Arrange marinated salmon on top.
- Add edamame, cucumber, carrots, radishes, and avocado.
- Spoon extra marinade (poke sauce) over the bowl.
- Sprinkle with sesame seeds and green onions.
- Serve immediately.
Add-ons & Toppings
Crunchy Options
Crispy onions, roasted peanuts, tempura bits.
More Sauces
Spicy mayo, yum yum sauce, chili crunch, extra soy.
Veggie Additions
Mango, pickled carrots, seaweed salad, red cabbage.
Carb Variations
Brown rice, quinoa, noodles, or cauliflower rice.
Salmon Poke Bowl
A fresh, vibrant, flavor-packed salmon poke bowl filled with tender marinated salmon, veggies, avocado, and fluffy rice.
Ingredients
Equipment
Method
- Whisk soy sauce, sesame oil, rice vinegar, honey, ginger, and sriracha in a bowl.
- Add salmon cubes and marinate for 10–15 minutes.
- Add warm rice to two bowls and arrange vegetables on top.
- Spoon marinated salmon over the bowls.
- Top with sesame seeds and green onions; serve immediately.
Notes
Use sushi-grade salmon for best taste and safety.
Tips for the Best Poke Bowl
1. Use Sushi-Grade Salmon
Freshness matters — ask your fishmonger for sashimi-safe pieces.
2. Don’t Over-Marinate
10–15 minutes is plenty; raw fish breaks down if left too long.
3. Use Warm Rice + Cold Toppings
The temperature contrast is heavenly.
4. Cut Everything Into Bite-Sized Pieces
Perfect for easy, satisfying spoonfuls.
Storage Tips
- Marinated salmon: Eat immediately or within the same day.
- Prepared veggies: 2–3 days in airtight containers.
- Cooked rice: 3–4 days in the fridge.
- Assembled bowl: Best eaten fresh.
