Salmon Poke Bowl Recipe

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Make a restaurant quality salmon poke bowl right at home! Buttery marinated salmon on greens and rice with toppings and poke sauce. Yum!

Prep Time30

Total Time30

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Hawaiian

Keyword: Salmon Poke Bowl

Servings: (recipe includes ingredients for approximately 2 poke bowls)

Calories: 610kcal

Author: Stacey Adams

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

Video

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