Salmon Poke Bowl
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Build your own Salmon Poke Bowl from top to bottom in 30 minutes or less with sushi-grade fish, sticky rice, and a colorful assortment of fresh sides heavily influenced by a mashup of Hawaiian and Japanese culinary traditions.
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Craving sushi? Ordering takeout can get expensive; making it yourself takes practice, time, and patience. A much easier option is making deconstructed sushi bowls; these salmon poke bowls are just that!
These step-by-step instructions will show you how to make my healthy take on traditional poke bowls featuring raw sushi-grade salmon, sticky brown rice, quick-pickled cucumbers, and a vibrant assortment of fresh crunchy veggies.
And if you are looking for more easy-to-make and creative meals, you might also enjoy these meal prep lunch box ideas or one of these amazing healthy bento boxes.
What is a Poke Bowl?
Before getting into the ingredients, let’s go over the basics. Poke (pronounced poh-KAY, rhymes with OK) bowls became a standard option on restaurant menus in Hawaii in the 1970s. Over the decades, this traditional Hawaiin dish has become a sought-after option for fast-casual diners all over the world.
This poke bowl recipe showcases the Hawaiian culinary tradition of slicing the flesh from freshly caught fish, cutting it into bite-size pieces, and serving it in bowls with rice and a vibrant assortment of fresh vegetables, fruit, and aromatic and spicy flavors. You might also enjoy trying a vegan poke bowl or a classic tuna poke bowl.
What is Usually in a Poke Bowl?
- Rice: The base of the poke bowl. Japanese sushi rice and short-grain white rice are standard.
- Sushi-grade fish: “Poke” literally means to cut something into pieces and refers to slices or cubes of raw fish, typically raw ahi tuna or octopus.
- Seasonings: Recipes vary, but sesame oil and green onions are customary.
How to Select the Best Salmon for Your Poke
Salmon is the star of the bowl, so high-quality salmon is key.
- Be sure to select raw salmon labeled sashimi-grade or sushi-grade.
- It should be bright in color and appear moist without any blemishes or spots.
- If you aren’t making the poke immediately, freeze your fresh salmon as soon as possible.
What is the Safest Way to Thaw Frozen Sushi-Grade Salmon?
The most efficient and safest way to thaw frozen sushi-grade salmon is in the fridge for 8-12 hours immediately before you plan to make the bowls.
Ingredients You’ll Need
This is my favorite combination of salmon poke bowl ingredients. To make each component without soy or gluten, use coconut aminos instead of soy sauce wherever it’s used.
- Pickled cucumber: English or seeded cucumber, quickly pickled in rice vinegar, water, brown sugar, and soy sauce (or sea salt). If you don’t have time or can’t be bothered to pickle the cucumber, use cucumber slices, and don’t marinate them!
- Brown sushi rice: Or white sushi rice seasoned with salt, brown sugar, and rice wine vinegar. If you have jasmine rice, that works as well.
- Salmon: Sushi-grade salmon is an essential ingredient (wild-caught sockeye salmon. if possible). For the salmon poke sauce, you’ll need soy sauce, rice vinegar, freshly grated ginger, and Sriracha (or chili flakes or chili powder)
- Vegetables and fruits: I used radishes, edamame, red cabbage, carrots, mango, and creamy avocado slices, but the options are endless.
- Toppings: Sprinkle black sesame seeds, fresh chili peppers, soy sauce, cilantro leaves, and spring onions over the top, and there won’t be any shortage of fresh and fiery flavor!
How To Make Salmon Poke Bowls
Pickled cucumbers:
- Wash and thinly slice the cucumber (and remove the seeds if needed).
- Next, mix the rice vinegar, water, brown sugar, and soy sauce in a small bowl or a jar.
- Then add the cucumber slices and let them soak while preparing the remaining ingredients.
Rice:
- Rinse the rice under fresh cold water until the water runs clear.
- Combine the rice with water and salt in a saucepan and bring to a boil, then reduce the heat and simmer, covered for around 15 minutes (but please check your rice package instructions for the precise recommended cook times).
- In a medium bowl, stir the salt, brown sugar, and rice vinegar together. Then, remove the saucepan from the heat, pour in the vinegary mixture, and stir to combine. Place the lid back on the saucepan and let the rice rest for 10 minutes (you can omit this step, mainly if you use a different type of rice).
Salmon dressing:
- Cut the salmon into small three-quarter-inch cubes.
- Whisk the soy sauce, rice vinegar, ginger, water, and sriracha sauce in a bowl.
- Add the salmon, mix well, and enjoy within the hour for the best flavor.
Vegetables:
- Using a sharp knife, carefully slice the radishes, shred the red cabbage, use a vegetable peeler to cut the carrots into ribbons, slice the avocado and dice the mango.
- Finally, wash the edamame beans under warm water to defrost. You can also use this spicy edamame recipe to turn up the heat.
Assemble:
- Once the rice cools, divide it between two bowls and top them with salmon, pickled cucumbers, vegetables, and toppings. Serve immediately with your favorite sauce.
Other Toppings and Veggie Ideas
You can use any rice you like: Short grain brown rice, basmati rice, wild rice, or black rice. You can also substitute the rice for rice noodles or quinoa. For a lower-carb option, use cauliflower rice or spiralized veggies.
Use any veggies: Spiralized zucchini, beetroots, spinach, romaine lettuce, sweet potatoes, or kale. Instead of mango, try cubed watermelon, pineapple, or pomegranate seeds.
Seaweed: Top bowls with seaweed salad or add crisp strips of nori.
Sauces: I like the simplicity of soy sauce. But feel free to get creative and use tamari, Sriracha, or a fish sauce for some added umami taste.
How to Store
Storing leftovers: The window of time to enjoy raw salmon safely is brief, so assemble your poke bowls to be eaten right away. If you have leftovers, keep them in an airtight container in the fridge and finish the next day.
How to prep these bowls in less than 10 minutes: Although it can take some time to prep all the elements that go into this salmon poke bowl, you can prepare almost everything in advance. After prepping, store your cooked rice, chopped veggies, and sauces in separate containers in the fridge and quickly assemble the poke bowl for lunch or dinner. Remember to marinate the salmon at the last minute!
Why I Love This Salmon Poke Recipe
- It’s packed with protein and fresh, nutrient-dense ingredients.
- The vibrant and fresh flavors. Each bite is the perfect blend of savory, sweet, spicy, and umami-forward tastes.
- It comes together in 30 minutes.
- It makes DIY sushi night a breeze!
More Healthy Lunch Bowls
- Vegan Poke Bowl
- Vegan Sushi Bowl
- Sesame Crusted Tofu
- Vegan Burrito Bowl
- Tuna Poke Bowl
- Mediterranean Lunch Box
- Hummus Bowl
- Healthy Lunch Box Ideas
- Vegan Meal Prep Bowls
If you try this salmon poke bowl recipe, please leave a comment and a rating and let me know how much you liked it!
Salmon Poke Recipe
Ingredients
Pickled Cucumber
- ½ cucumber – sliced - see note 1
- ½ cup rice vinegar
- ½ cup water
- 1 teaspoon raw brown sugar – or any other sugar
- 1/4 tablespoon sea salt – or 2 tablespoons of soy sauce
Rice
- 1/2 cup brown sushi rice – - or white sushi rice – note 2
- ¾ cup water
- ¼ teaspoon salt
- ½ teaspoon brown sugar
- 1 tablespoon rice vinegar
Salmon
- 7 oz sushi grade wild salmon
- 1/8 cup soy sauce
- 2 tablespoon water
- 1 tablespoon rice vinegar
- 1/2 teaspoon freshly grated ginger
- 1/8 teaspoon Sriracha - or chili flakes, or chili powder
Vegetables
- 6-8 radishes sliced
- ½ cup edamame
- ⅓ cup red cabbage shredded
- ½ cup carrots - in ribbons
- ½ mango – diced
- 1 avocado sliced
Toppings
- sesame seeds
- fresh chili peppers
- soy sauce
- cilantro leaves
- spring onions
Instructions
Pickled cucumber
- Wash and thinly slice the cucumber. Mix the rice vinegar, water, brown sugar, and soy sauce in a small bowl or a jar. Then add the cucumber slices and let everything rest while preparing everything else.
Rice
- Rinse the rice under fresh cold water until the water runs clear. In a saucepan, combine the rice with water and salt. Put on the stove and bring to a boil. Once it starts boiling, reduce the heat to a simmer and put the lid on. Cook for around 15 minutes (but please check your rice package instructions). In a small bowl, mix salt, brown sugar, and rice vinegar*. Then remove the saucepan from the stove, add the rice vinegar mixture and combine with a wooden spoon. Cover with the lid and let the rice rest for 10 minutes.
- *Note: You can omit this step, especially if you use a different rice type.
Salmon dressing
- Cut the salmon into small ¾ inches cubes. In a bowl, whisk the soy sauce, rice vinegar, ginger, water, and sriracha. Add the salmon, mix well, and set aside from serving (no need to let it marinate). Do not marinate the salmon for longer than 1 hour.
Vegetables
- Slice the radishes, shred the red cabbage, cut the carrots into ribbons, slice the avocado and dice the mango. Wash the edamame beans under warm water to defrost. You can also use this spicy edamame recipe if you prefer a spicy version.
Assemble
- When the rice has cooled down a little, divide it between the two bowls, and add salmon, vegetables, and toppings. Serve immediately with your favorite sauce (note 4).
Notes
Nutrition
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