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A poke bowl with diced fish, edamame, shredded carrot, cucumber, red cabbage, radish slices, rice, green onions, and sauce, surrounded by small bowls of ingredients.
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Salmon Poke Bowl

Who knew it was this easy to make poke at home? Silky raw salmon, punchy sesame-sriracha marinade, spicy mayo. 30 minutes.
Prep Time20 minutes
Marinate Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: asian, Hawaiian
Servings: 2 servings (about 1 cup salmon + toppings per bowl)
Calories: 1095kcal
Author: Dee Broughton

Ingredients

For the Salmon and Marinade:

  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil toasted
  • 2 teaspoons rice vinegar
  • 1 teaspoon sriracha
  • ½ teaspoon fresh ginger grated
  • 1 teaspoon black and white sesame seeds
  • 8 ounces salmon cut into ½-inch cubes

For the Bowl:

  • 2 cups cooked short-grain or jasmine rice
  • ½ avocado thinly sliced
  • ½ cucumber julienned
  • 1 carrot julienned
  • ½ cup mukimame shelled edamame
  • 1 green onion thinly sliced
  • ½ cup red cabbage shredded
  • 2 radishes thinly sliced
  • spicy mayonnaise for serving

Instructions

Make the marinade

  • Whisk the soy sauce, sesame oil, rice vinegar, sriracha, ginger, and sesame seeds together in a medium bowl. Taste and adjust salt with a splash more rice vinegar if needed.
    A hand uses a whisk to mix a marinade with sesame seeds in a wooden bowl. Green onions, ginger, and a small bowl of seeds are nearby on the counter.

Marinate the salmon

  • Add the cubed salmon and toss gently to coat. Refrigerate for 30 minutes. Do not exceed 45 minutes or the texture turns mushy.
    A hand uses tongs to mix cubed marinated salmon in a wooden bowl; green onions, ginger, an avocado, and a bowl of sesame seeds are nearby.

Prep toppings

  • While the salmon marinates, julienne the cucumber and carrot, shred the cabbage, and slice the radishes and green onion thin. Keep everything cold.

Build the bowls

  • Divide the rice between two bowls. Top with the marinated salmon. Arrange the avocado, cucumber, carrot, mukimame, green onion, red cabbage, and radishes in sections around the bowl.

Finish and serve

  • Drizzle with spicy mayo and serve immediately while the toppings are cold and the rice is still warm.
    A colorful poke bowl with sliced cucumber, carrot, edamame, avocado, radish, cabbage, marinated salmon, and sauces, surrounded by small bowls of ingredients.

Notes

  • Wild or farm-raised both work here. Wild salmon - especially Copper River king or sockeye in season - is exceptional in this bowl. The non-negotiable is that it needs to have been commercially frozen for raw use before you buy it. Ask your fishmonger. Farm-raised is the reliable year-round option and widely available.
  • Do not marinate longer than 45 minutes. The salt and acid will break down the surface texture of the fish, and the result turns mealy.
  • Spicy mayo: store-bought works fine. Kewpie mixed with sriracha if you're making it yourself.
  • Mukimame is just shelled edamame - find it in the frozen vegetable aisle.
 
 
 
 
 

Nutrition

Serving: 1serving | Calories: 1095kcal | Carbohydrates: 170g | Protein: 45g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Cholesterol: 62mg | Sodium: 1151mg | Potassium: 1830mg | Fiber: 14g | Sugar: 5g | Vitamin A: 5580IU | Vitamin C: 25mg | Calcium: 166mg | Iron: 7mg