Salmon Poke Bowls

overhead of salmon poke bowl with chopsticks

Course: Main Course

Cuisine: Asian

Keyword: easy salmon poke bowl, homemade poke bowl, how to make a poke bowl, poke bowl, poke bowl sauce, salmon poke bowl, salmon poke bowl recipe, sushi-grade salmon

Prep Time: 15

Marinating Time: 45

Total Time: 1

Servings:

Calories: 673kcal

Author: Jordan Zelesnick

Make this easy salmon poke bowl recipe at home with sushi-grade salmon, rice, avocado, cucumber, mango, and a quick poke sauce. Includes chef tips, topping ideas, and a cooked salmon option.

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Equipment

Ingredients

Poke Bowl Sauce:

1/4 cup lemon juice
2 tablespoons mirin
2 tablespoons low sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
3 stalks scallions (green onions) , thinly sliced and white parts separated
1 clove fresh garlic , minced
1 teaspoon fresh ginger , grated or ginger paste

Poke Bowl:

10 ounces sushi grade salmon
1/2 cup white rice , cooked
1 english cucumber , thinly sliced
2 radishes , thinly sliced
1 avocado , thinly sliced
1/2 cup seaweed salad
1/4 cup mango , diced
2 tablespoons pickled ginger
4 tablespoons spicy aioli
1 teaspoon sesame seeds

Instructions

Poke Sauce & Salmon:

In a large mixing bowl, whisk together the 1/4 cup lemon juice, 2 tablespoons mirin, 2 tablespoons low sodium soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, chopped 3 stalks scallions (green onions), minced 1 clove fresh garlic and grated 1 teaspoon fresh ginger If you plan to use this as your dressing, reserve half and use half for marinating.
Slice the 10 ounces sushi grade salmon into 1-inch cubes against the grain, and add to the mixing bowl with the poke sauce. Toss to combine and marinate for 15-30 minutes. When ready, remove the salmon from the marinade and discard the remaining marinade.

Assemble the Poke Bowl:

Divide the cooked 1/2 cup white rice between two bowls and evenly top with the marinated salmon, sliced 1 english cucumber, 2 radishes, 1 avocado, 1/2 cup seaweed salad , sliced 1/4 cup mango and 2 tablespoons pickled ginger. Drizzle with the reserved poke bowl sauce or 4 tablespoons spicy aioli and sprinkle with 1 teaspoon sesame seeds.
If you've tried this recipe, come back and let us know how it was in the comments or ratings!

Video

Notes

Note – Consuming raw or undercooked seafood may increase your risk of foodborne illness, especially if you have certain medical conditions.

Nutrition