Salmon Poke Bowl

My salmon poke bowl recipe transforms your average salmon fillet into a restaurant-worthy dish. It’s full of fresh, umami flavors and takes less than 10 minutes to make.

Love cooking with salmon? Try my keta salmon, lemon pepper salmon, blackened salmon, and firecracker salmon next. 

We consume our fair share of salmon at home, so I’m always looking for new ways to reinvent the wheel. Inspired by my family’s favorite salmon bowls, I’ve loved the raw version in the form of salmon poke bowls.

Made with salmon marinated in an aromatic, citrusy sauce, it’s taken over the top with sticky sushi rice, pickled cucumbers, and crispy veggies.

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make salmon poke bowls
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. More bowl recipes you’ll enjoy
8. Salmon Poke Bowl (Recipe Card)

Why I love this recipe

• It’s healthy. Lean protein and fiber-packed veggies make up a bulk of this recipe, making it a healthy lunch or dinner option any day of the week. 
• No fishiness. Salmon is naturally milder in “fishy” flavor than other types of fish, and when it’s marinated in a rich sauce, any hint of fishy goes out the door. 
• Cheaper than restaurants. Poke bowls, and raw seafood in general, can be quite pricey, but this homemade version is far more affordable. In fact, I did the maths and my homemade poke bowl comes in at under $3 each. Compare that to over $15 for a store-bought one!

Ingredients needed

• Sushi grade salmon. ONLY use “sushi grade” salmon, which you can usually find in the frozen section of your grocery store or any mainstream fishmonger. Salmon can harbor parasites and should not be consumed raw unless labeled “sushi grade” or, at the very least, has been wild-caught. 
• Soy sauce. To add a savory element. Use a gluten-free tamari if needed. 
• Sesame oil. Just a drizzle to add tons of richness and a subtle layer of sesame flavor. 
• Sriracha. A dash of spice. If you can’t find sriracha sauce specifically, any chili sauce will do. 
• Rice vinegar. I prefer rice vinegar over other types of vinegar because it has a small amount of sugar, which will help to elevate the salmon. 
• Garlic and ginger. Essential aromatics. 
• Lime juice. Both to brighten and help “cook” the salmon. 
• Sesame seeds. For extra sesame flavor. 
• Spring onions. For a pop of color.

For the poke bowl:

• White rice. I used my Instant Pot sushi rice, which guarantees perfectly cooked sushi rice in under 15 minutes. 
• Edamame. For extra protein and a light nuttiness. 
• Avocado. For a creamy texture. 
• Purple cabbage. For a pop of color and crunch factor. 
• Cilantro, jalapeños, and sesame seeds. For garnish.
• Pickled cucumber. Make my homemade version featuring a combination of English cucumbers, rice vinegar, sugar, sea salt, red pepper flakes, and sesame seeds.

How to make salmon poke bowls

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Marinate the salmon. In a medium bowl, whisk together the poke sauce ingredients. Add the salmon cubes and mix until combined. 

Step 2- Pickle the cucumbers (optional step). In a separate bowl, whisk the pickled cucumber ingredients. Add the cucumber and combine. 

Step 3- Assemble. To each serving bowl, add the sushi rice, edamame, avocado, and purple cabbage. Add the salmon poke and garnish with the toasted sesame seeds and sliced green onions. Serve with the cilantro and jalapeños if desired.

Arman’s recipe tips

• Don’t over-marinade the fish. The longer you marinade the fish, the stronger flavor it will absorb, and you’ll lose the delicacy of the fish. 
• Switch up the garnishes. Try using crushed nori sheets, pickled ginger, or furikake seasoning instead. 
• Swap the grains. I always make my poke bowls with short grain sushi rice because I think it turns out best that way, but you can swap it for quinoa or brown rice to pack in more fiber if desired.
• Add a sauce. I prefer to keep my poke bowls simple, but if you want, you can drizzle on some of my spicy mayo or unagi sauce for an extra flavor boost. 

Storage instructions

To store: Store the salmon, rice, and veggies in separate airtight containers in the refrigerator. The salmon should be consumed within 1-2 days, and the rest of the ingredients can be stored for up to 3-4 days.

To freeze: I don’t recommend freezing raw poke salmon as it’ll become rubbery and not nearly as fresh.

Frequently asked questions

More bowl recipes you’ll enjoy

• Mediterranean bowl
• Taco bowl
• Shrimp bowl
• Greek chicken bowls
• Steak bowl
• Tuna poke bowl