Salmon Poke Bowls

Fresh salmon poke bowls made with sushi rice, marinated salmon, mango, avocado, and crisp vegetables. Easy to assemble, customizable, and best enjoyed fresh.

Course Main Course

Cuisine Hawaiian

Keyword fresh salmon bowls, homemade salmon poke, no-cook salmon dinner, poke bowls with salmon, salmon poke bowl recipe, salmon poke bowls

Prep Time 20

Total Time 20

Servings

Calories 520kcal

Author Cathy Pollak

Equipment

mixing bowls For mixing the marinade and coating the salmon.
whisk To emulsify the marinade properly.

Ingredients

Salmon:

½ cup (120 ml) low sodium soy sauce
2 tsps (10 ml) sesame oil
1 tbsp (15 ml) rice vinegar
1 clove garlic minced
½ tsp (2.5 ml) ginger paste or finely grated fresh ginger
juice of ½ lime
12 oz (340 g) sushi or sashimi grade salmon cut into 1-inch (2.5 cm) pieces

Serving:

3-4 cups (450-600 g) cooked sushi rice
1 mango diced
1 large avocado sliced
1 cup (120 g) chopped cucumber
½ cup (35 g) shredded purple cabbage
2 carrots peeled into ribbons
1 cup (155 g) shelled edamame steamed

Optional Garnishes:

green onions, sesame seeds, Sriacha mayo, cilantro, pickled ginger, lime wedges

Instructions

In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, garlic, ginger, and lime juice. Add the cubed salmon and gently turn until evenly coated. Cover and refrigerate for 15 to 20 minutes, stirring once halfway through.
½ cup (120 ml) low sodium soy sauce, 2 tsps (10 ml) sesame oil, 1 tbsp (15 ml) rice vinegar, 1 clove garlic, ½ tsp (2.5 ml) ginger paste, juice of ½ lime, 12 oz (340 g) sushi or sashimi grade salmon
While the salmon marinates, prepare the remaining ingredients. Cook the sushi rice according to package directions and allow it to cool slightly. Dice the mango, slice the avocado, chop the cucumber, shred the cabbage and carrots, and have the edamame ready.
3-4 cups (450-600 g) cooked sushi rice, 1 mango, 1 large avocado, 1 cup (120 g) chopped cucumber, ½ cup (35 g) shredded purple cabbage, 2 carrots, 1 cup (155 g) shelled edamame
Divide the rice among four bowls. Arrange the fruit and vegetables in sections over the rice. Lift the salmon out of the marinade and spoon it over the bowls. If desired, drizzle lightly with a small amount of the remaining marinade. Finish with any garnishes and serve immediately.
green onions, sesame seeds, Sriacha mayo, cilantro, pickled ginger, lime wedges

Notes

Marinating longer than 20–25 minutes will begin to change the salmon’s texture.
Lift the salmon out of the marinade instead of pouring to avoid excess liquid.
Assemble only what will be eaten immediately for best texture and flavor.

If you’re making these salmon poke bowls, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition