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Our Salmon Poke Bowl recipe uses simple, fresh ingredients, and is so easy to make! This refreshing and delicious fish poke bowl is ready to eat in 30 minutes or less, and is the perfect size for two servings.
Enjoy making and customizing this classic Hawaiian seafood recipe any way you like!
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What is poke?
Poke is a popular Hawaiian dish consisting of diced raw fish marinated with traditional ingredients. In Hawaiian, poke essentially means “to slice”, and is pronounced “poh-kay”.
Recently, poke has become very popular outside of Hawaii, and continues to grow in popularity for its wholesome ingredients and amazing flavor!
What is a poke bowl?
Poke bowls are a spin on traditional poke recipes.
In a poke bowl recipe, poke is generally served over rice alongside fresh ingredients like sliced avocado. In the case of this salmon bowl, we also serve it with diced mango.
What’s in a poke bowl?
Poke is similar to ceviche and sashimi, which are also raw fish recipes. Traditionally, a Hawaiian poke recipe uses raw ahi tuna.
The tuna is cut into bite-size pieces and marinated with Hawaiian ingredients like seaweed and inamona, which is a condiment made with sea salt and roasted kukui nuts.
Our salmon poke bowl recipe is a great example of the types of easy poke bowls you can make at home!
🍚 Poke Ingredients
The ingredients to make a poke bowl are very simple. You need the marinade ingredients for the diced salmon, as well as rice, avocado, mango, and sesame seeds to serve it with.
For this salmon poke bowl recipe, you will need sushi-grade salmon. This is very important! Recipes with raw salmon should always use sushi-grade salmon.
What is sushi-grade salmon?
“Sushi-grade” describes fish that is safe to prepare and eat raw.
Fish that is sushi-grade goes through a thorough process immediately after catching to ensure it’s safe to prepare for raw fish recipes like sushi, sashimi, and poke.
It is very important that you use sushi-grade salmon when making a poke bowl.
Poke Bowl Rice
For the rice, you can use any kind you like, but I always like to use my Portuguese rice recipe. You can make it on the stove (Perfect Portuguese Rice), or in your Instant Pot (Instant Pot White Rice).
For making rice, both the stovetop method and Instant Pot method do the job perfectly.
You can have the rice ready in as little as 15 minutes if you’re using a pressure cooker. Instant Pot white rice comes out fluffy and sticky, so it’s perfect for this salmon poke bowl recipe!
Poke Bowl Sauce/Dressing
For the poke bowl marinade, you will need a blend of soy sauce, rice vinegar, sesame oil, and brown sugar. This brings out the flavor of the salmon beautifully and pairs deliciously with the other fresh ingredients.
TIP—You will hold back most of the marinade when adding the salmon to your poke bowl, but let a little pour out into the rice for extra flavor!
🥑 Mix it Up
- Rice, noodles, or salad: You can use sushi rice, brown rice, or whichever rice you prefer. Or, you can use noodles or zoodles, or even make a poke bowl salad using lettuce or seaweed salad.
- Protein: This is a salmon poke bowl recipe, but you can use tuna or another firm fish of your choice if you prefer. You can even use cooked shrimp and make a shrimp poke bowl, diced cooked chicken, or even tofu, if you’re in the mood for a vegetarian poke bowl.
- Poke bowl sauce: If you want to add a bit of a kick to your poke bowl dressing, you can add a little gochujang (Korean red chili paste) for spice. You can also try ponzu sauce, for a non-spicy option to add.
- Vegetables and fruit: We use avocado, mango, and edamame in this salmon poke bowl recipe, but you can also add ingredients like cucumber and seaweed, or even radishes and onion.
- Add a little crunch: For texture, add toasted sesame seeds, crispy onions, chopped macadamia nuts, crisp seaweed, or lotus root chips.
🔪 How to Make Poke Bowls
- Cook rice according to package or recipe directions, and set aside when ready. See: Stovetop Rice Recipe or Instant Pot Rice Recipe.
- While the rice is cooking, trim any skin and brown flesh from sushi-grade salmon. Dice into bite-size pieces. Then, mix together soy sauce, rice wine vinegar, sesame oil, and brown sugar, and toss the diced salmon in the mixture.
- Peel and dice avocado and mango. See: How to Cut Avocado.
Split the cooked rice into two separate bowls. Top with half of the avocado, mango, and edamame to one side of the bowl.
Then, place the marinated salmon on the other side. Hold back most of the marinade, but adding a little to the rice gives extra flavor. - Sprinkle toasted sesame seeds over the top, serve, and enjoy!
For full ingredient measurements, keep scrolling to the recipe card below!
👨👩👦 How many people does this recipe serve?
Our salmon poke bowl recipe is perfectly sized for two servings. However, you can easily double it to serve more.
In fact, it’s easy to scale servings up or down depending on how many you need. You can even set up a poke bar so everyone can add their favorite toppings to their own bowls.
To double the recipe, simply double all ingredients used. You can use this same method for any amount of servings you need.
🥗 What to Serve with Salmon Poke Bowls
This salmon poke bowl recipe is its own little meal, but it pairs deliciously with our favorite drink recipes. Give these a try:
- Fruity Coconut Rum Cocktail 🍍
- Frozen Strawberry Daiquiri
- Fruity “MOMosa” Best Mimosa
- Frosé Recipe (Frozen Rosé)
A smoothie or juice is a great choice for pairing with our salmon poke bowl, too. How about one of our favorites:
- Blueberry Banana Smoothie 🍌
- Best Green Apple Smoothie
- Watermelon Lemonade Recipe with Mint
📖 Easy Seafood Recipes
Love this salmon poke bowl? Try more of our easy seafood recipes!
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Did you try this salmon poke bowl recipe? Let us know in the comments below and with a rating! We love to hear from you.
Reviews
Love it! ❤️ Made it for dinner and the flavor was outstanding!
Gaylene
Try more of our best Seafood Appetizers!
📋 Recipe
Easy Salmon Poke Bowl Recipe
Equipment
- Pot or pressure cooker for making rice
Ingredients
- ½ cup rice becomes approx. 1 cup cooked
- 8 oz salmon sushi-grade – this is very important!
- 2 Tbsp. soy sauce
- 1 Tbsp. rice vinegar
- 1 Tbsp. sesame oil
- ¼ tsp. brown sugar
- ½ avocado
- ½ mango
- ¼ cup edamame cooked
- ½ tsp. sesame seeds toasted white or black
See our Cooking Conversions Chart for help converting measurements!
Instructions
- Cook rice according to package or recipe directions, and set aside when ready. See: Stovetop Rice Recipe or Instant Pot Rice Recipe.
- While the rice is cooking, trim any skin and brown flesh from sushi-grade salmon. Dice into bite-size pieces. Then, mix together soy sauce, rice wine vinegar, sesame oil, and brown sugar, and toss the diced salmon in the mixture.
- Peel and dice avocado and mango.Split the cooked rice into two separate bowls. Top with half of the avocado, mango, and edamame to one side of the bowl. Then, place the marinated salmon on the other side. Hold back most of the marinade, but adding a little to the rice gives extra flavor.
- Sprinkle toasted sesame seeds over the top, serve, and enjoy!
Video
Notes
- Make sure you buy sushi-grade salmon to use for this recipe. Raw salmon recipes should always use sushi-grade fish.
- See the post content for variations on toppings and what to serve with your salmon poke bowls!
Nutrition
Photography by Caroline Williams.
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