A good salmon poke bowl is my latest obsession. After ordering delivery way too many times, I finally learned to make restaurant quality poke right at home and I'm so excited to share this recipe with you!
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Poke is one of my absolute favorite things to eat in the warmer months because it's light, refreshing and colorful. It's kind of like a deconstructed sushi roll! And I love sipping on a strawberry mango boba smoothie or iced matcha while I build my bowls.
Spring rolls with peanut sauce also fit a sunny weather vibe. Great when you need a lighter, no-cook meal for a hot day!
Craving a sweet treat after? Matcha mug cake would pair perfectly with either of these recipes. Make it in the microwave! No oven necessary.
Jump to:
Buying Raw Fish For Poke 🐠
Can I eat raw salmon? Yes! Though there are some precautions you should take. And while there is always some risk when eating raw or undercooked fish/meat, that risk can be mitigated when fish is properly handled and stored. Here are some helpful guidelines for buying poke salmon:
- Purchase your fish from a reputable market or vendor.
- Look for fish labeled as sushi-grade or sashimi grade. Not sure? Ask a store associate for clarity. These terms are not regulated but generally mean the fish has been properly frozen to kill parasites.
- Farm-raised salmon are generally considered safer to eat raw because they're fed a specific parasite-free diet. Wild salmon are more likely to contain parasites and require cooking.
At the end of the day, if you aren't comfortable eating raw fish, you can totally bake or air fry your salmon cubes before adding them to your bowl!
Where To Buy Sushi Grade Fish 🐠
I've purchased my sushi grade fish from three different places:
- H-Mart! It's an Asian market with a giant seafood selection and clearly labeled sushi/sashimi fish. Asian markets are often a good place to find sushi fish.
- I've had great luck getting my poke salmon from a fish market in Denver called Seafood Landing. I found them by googling "fish monger near me!"
- If you're lucky enough to live close to a Sprouts Farmers Market, they sometimes carry sushi-grade raw ahi tuna (but not salmon).
Sometimes sushi fish comes frozen. To safely thaw, transfer to the fridge overnight or thaw in really cold water (swap the water out or add ice to keep it chilled). Do not thaw at room temp or in warmer water.
Poke Ingredients
- Base: I create the base of my bowl using half cooked sushi rice and half green spring mix. You can use only rice or all greens if preferred!
- Salmon: Cut sushi-grade fish into cubes and marinate in a mixture of soy sauce, toasted sesame oil, rice vinegar and honey!
- Toppings: My favorite toppings are corn, edamame, fresh mango, cherry tomatoes, sesame seeds and pickled fresh ginger.
- Sauces: Mix mayo with sriracha and lime for a spicy aioli. Make sweet shoyu by combining brown sugar and extra soy sauce. You can buy sweet soy sauce at the store but adding brown sugar is super easy.
*Note: I LOVE pickled ginger in poke. It's also referred to as sushi ginger or gari. It's not included in my photo here because I got distracted and forgot! 😅 I prefer white ginger over pink to avoid food coloring.*
Poke Bowl Instructions
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!
Marinate fish:
- Whisk soy sauce, toasted sesame oil, rice vinegar and honey together in a bowl or container.
- Cut sushi salmon into small cubes and add to marinade. Cover and place in the refrigerator.
Create base:
- I like to make my rice the day before and store it in the fridge, but if you don't have pre-made rice now's the time! Cook according to package instructions.
- Add a bed of leafy green spring mix to your poke bowls. If your rice is pre-cooked, you may want to warm it up before adding to the bowl, unless you prefer it cold. I personally like the contrast of warm rice and chilled salmon!
Make sauces!
- Combine mayonnaise, sriracha and lime juice in a mixing bowl and whisk together.
- Add soy sauce and brown sugar to a separate bowl and mix until the sugar is dissolved.
Assemble bowls:
- Add toppings! I like sushi ginger, fresh diced mango, mini cucumber slices, corn, edamame and halved cherry tomatoes. You can add any other toppings you like.
- Use a slotted spoon to scoop salmon from marinade and add pieces to your poke bowls.
Drizzle sauce:
- Add sweet shoyu and sriracha sauce to your bowls. Top with crunchy sesame seeds and enjoy!
Stacey's Top Tip! 🐠
Don't over marinate fresh fish. This can ruin the buttery flavor and texture of your salmon, it really only needs 15 minutes up to 3 hours. I wouldn't go much longer than that.
Recipe Variations & Toppings Inspo
Vegetarian: Meatless Monday? Sub air fryer sweet potato cubes for salmon!
Protein: Stick with surf and make ahi tuna or shrimp poke bowls. Head to the turf and use chicken or steak.
Spicy: Make spicy salmon poke bowls by adding sriracha and crushed red pepper flakes to your marinade!
Toppings: In this recipe I use ginger, mango, cucumber, cherry tomatoes, corn, edamame and sesame seeds. But poke bowl topping options are seriously endless. Here are some more ideas:
- Avocado
- Carrots
- Crab salad
- Crispy onion
- Drangon fruit
- Green onions
- Jalapeno slices
- Mandarin oranges
- Pickled veggies
- Pineapple
- Red pepper flakes
- Seaweed salad
- Wasabi
Leftovers
So your eyes were bigger than your stomach and now you've got leftover poke? It happens to all of us! 😂 Wrap tightly with plastic wrap or transfer to an airtight container. Eat leftovers within 1-2 days.
Frequently Asked Questions
Poke means to cut or slice and refers to the small cubes or pieces of fish in the bowl!
Cook it! Your bowl will still be delicious. Simply air fry, pan fry or bake cubes before adding to your bowl. They're done once they reach an internal temp of 145°F.
Yes! Assemble poke bowls and wrap tightly with plastic wrap. Enjoy within 1-2 days. I prefer the rice in my bowls to be warm, so sometimes I'll add it just before eating.
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Salmon Poke Bowl Recipe
Equipment
- 1 Small bowl *for marinating poke
- 1 Sharp knife & cutting board *for ingredient prep
Ingredients
Poke Ingredients
- ½ pound sushi-grade salmon *see note below
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar *or white vinegar
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil *or regular sesame oil
- ¾ cup sushi rice *see note below
- 3 cups greens *spring mix or other
- ¼ cup pickled sushi ginger *see note below
- ½ cup corn
- ½ cup shelled edamame
- ½ cup diced mango *fresh or frozen
- 4 mini cucumbers *sliced thin
- 8 cherry tomatoes *halved
- 1 teaspoon black sesame seeds *or white
Spicy Sriracha Mayo
- ¼ cup mayonnaise *I like kewpie mayo but any will work
- 2 teaspoons sriracha
- Small lime *juiced
Sweet Shoyu
- ¼ cup soy sauce *see note below
- 2-3 tablespoons brown sugar
Recipe notes:
Sushi-grade salmon: Fish should clearly be labeled "sushi grade" or "sashimi grade" for raw consumption. Sushi fish is more commonly found at Asian markets or fish markets. Sometimes it comes frozen! Ask store staff if you're unsure. Rice: I cook ¾ cup of raw sushi rice to make approximately 2 cups cooked rice to split between two bowls. You can use other white rice varieties or brown rice. Ginger: I buy white ginger. Pink is pretty but often contains food coloring, so I personally avoid it. Sweet shoyu: You can buy sweet soy sauce at the store, or simply add some brown sugar to the soy sauce you've already got in the fridge! This is my preference.Instructions
- Whisk marinade ingredients together in a bowl or container.2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon toasted sesame oil
- Cut sushi salmon into small cubes and add to marinade. Cover and place in the refrigerator.½ pound sushi-grade salmon
- I like to make my rice the day before and store it in the fridge, but if you don't have pre-made rice now's the time! Cook according to package instructions.¾ cup sushi rice
- Split greens between two large bowls and top with warm rice. *You can use all greens or only rice if preferred.3 cups greens
- Combine mayo, sriracha and lime juice in a bowl and whisk together. Set aside.¼ cup mayonnaise, 2 teaspoons sriracha, Small lime *juiced
- Add soy sauce and brown sugar to a separate bowl and mix until the sugar is dissolved. Set aside.¼ cup soy sauce, 2-3 tablespoons brown sugar
- Divide toppings between both bowls.¼ cup pickled sushi ginger, ½ cup corn, ½ cup shelled edamame, ½ cup diced mango, 4 mini cucumbers, 8 cherry tomatoes
- Use a slotted spoon to scoop salmon from marinade and divide between bowls.
- Drizzle sweet shoyu sauce and spicy mayo on poke. Sprinkle with crunchy sesame seeds and enjoy!1 teaspoon black sesame seeds
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Nutrition
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