Salmon Poke Bowl
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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.
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 started making the raw version as salmon poke bowls.
Made with salmon marinated in an aromatic, citrusy sauce, it’s paired with sticky sushi rice, pickled cucumbers, and crispy veggies.
The biggest lesson I learned when testing poke bowls at home was that the quality of the salmon matters more than anything else. Sushi-grade salmon isn’t just safer to eat raw; it also has the cleanest flavor and best texture. I found it only needed a few minutes in the marinade to absorb plenty of flavor without overpowering the dish.
Table of Contents
Why I love this recipe
- A balanced meal in one bowl. With protein-rich salmon, rice, and plenty of vegetables, it’s satisfying enough for lunch or dinner.
- No fishiness. Salmon is naturally milder than many other types of fish, and the savory citrus marinade complements it perfectly without overpowering it.
- Cheaper than restaurants. Poke bowls can be surprisingly expensive, especially when made with raw seafood. I did the math, and my homemade version costs a fraction of what I’d pay at a poke shop.
Key Ingredients
Here’s what goes into my salmon poke bowl recipe, along with kitchen notes. Full measurements are in the recipe card below.
- Sushi-grade salmon. This is non-negotiable. Use salmon specifically labeled sushi-grade or suitable for raw consumption. I find it has the cleanest flavor, firmest texture, and absorbs the marinade beautifully without becoming mushy.
- 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. You can also just leave it out if you don’t want it a little spicy.
- Rice vinegar. I prefer rice vinegar because it’s milder and slightly sweeter than other vinegars. It adds acidity to the marinade without overpowering the delicate flavor of the salmon.
- Garlic and ginger. Essential aromatics.
- Lime juice. Fresh lime juice brightens the entire dish and balances the richness of the salmon and sesame oil. It also lightly firms up the fish’s exterior as it marinates.
- Sesame seeds and green onions. To serve.
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. It only needs to sit for about 5 minutes.
Recipe variations
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.
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.
Use tuna. Make my tuna poke bowl for a change from salmon.
How to make salmon poke bowls
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 marinate the fish, the stronger the flavor it will absorb, and you’ll lose the delicacy of the fish. In testing, I found 5-10 minutes was the sweet spot, so I usually let the salmon marinate while I prepare the bowls.
- Prep everything before marinating. Once the salmon hits the marinade, the clock starts ticking. I like to have the rice, vegetables, and garnishes ready to go before combining everything.
Storage instructions
Store the salmon, rice, and veggies in separate airtight containers in the refrigerator. The salmon should be consumed within 1-2 days, while the rice and vegetables can be stored for 3-4 days.
I don’t recommend assembling the bowls in advance, as the vegetables can lose their crunch and the rice can become soggy.
More bowl recipes you’ll enjoy
Salmon Poke Bowl
Video
Ingredients
- 8 ounces sushi grade salmon
- 1/2 cup soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon garlic minced
- 1/2 teaspoon ginger minced
- 1 teaspoon lime juice
- 1 teaspoon sesame seeds
- 1 green onion thinly sliced
For the bowls
- 2 cups cooked rice
- 1 cup edamame
- 1/2 large avocado sliced
- 1/2 cup purple cabbage chopped
- 1 small jalapeno optional
- 1 cup pickled cucumbers * see notes
Instructions
- Prep the poke sauce by whisking together the soy sauce, sesame oil, sriracha, rice vinegar, garlic, ginger, lime juice, sesame seeds, and green onion.
- Add the salmon and mix until combined.
- Assemble the bowls by adding sushi rice, followed by edamame, avocado, and purple cabbage and pickled cucumber. Add the salmon poke and sprinkle toasted sesame seeds and sliced green onion on top. Serve with sliced jalapeños if desired.
So how long do you marinate the salmon and cucumbers?
Hi Jayne- no marinating time for the salmon- it just absorbs the flavors of the sauce while the bowls are assembled.
If you pickle the cucumbers, I recommend a few minutes or up to a couple of hours- you can prep it the morning of or even the night before.
Love this salmon bowl so much- it has SO much flavor!!
One of the best Salmon Poke i have ever had and very easy to make.
Bill! Thank you so much for your wonderful comment- I’m glad you enjoyed my salmon poke bowl recipe- it’s such a staple during the warmer months or anytime I pick up a piece of sashimi salmon!
this is my favorite poke bowl recipe ever- it’s so flavorful and easy to make
I just made this for my family and they are in love- so healthy, fresh, and cheap!
Thanks, Saldona
Just made this!!! It’s SO good- seriously like something I’d buy out!
Love that!
These salmon poke bowls are just too delicious!
Thanks, Deliah!
How’d you prep the salmon, from packaging to plate?
Hi Katori- you mix it with the marinade and it’s ready to eat 🙂
I’ve been making these salmon poke bowls for years- Can’t believe it’s taken so long for me to share this recipe with you!