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Salmon Poke Bowl

Fresh, sushi-grade salmon marinated in a savory soy-sesame sauce, served over seasoned sushi rice with crisp vegetables, creamy avocado, and a drizzle of spicy mayo. This Hawaiian-inspired bowl brings restaurant-quality Salmon poke bowl to your home kitchen with vibrant colors, bold flavors, and satisfying textures in every bite.

Colorful salmon poke bowl with fresh raw salmon, avocado, edamame, cucumber, and radishes over seasoned sushi rice drizzled with spicy mayo

Prep Time : 20 min

Cook Time : 15 min

Servings : 4

Prep Time :

20 min

Cook Time :

15 min

Servings :

4

Ingredients

For the Salmon Poke

• 450g sushi-grade salmon, cut into 2cm cubes


• 45ml soy sauce


• 15ml sesame oil — this one on Amazon


• 15ml rice vinegar


• 10g honey


• 5g fresh ginger, grated


• 2 garlic cloves, minced


• 10g sesame seeds


• 2 green onions, sliced

For the Sushi Rice

•  300g sushi rice, uncooked  — this one on Amazon


• 480ml water


• 45ml rice vinegar


• 15g sugar


• 7g salt

For the Spicy Mayo

•  80g Japanese mayonnaise — this one on Amazon


• 15g sriracha sauce


• 5ml lime juice

For the Bowl

•  150g cucumber, julienned into matchsticks


• 100g radishes, thinly sliced


• 150g shelled edamame


• 1 ripe avocado, diced (about 150g)


• 100g carrot, shredded


• 2 green onions, thinly sliced on diagonal


• 10g sesame seeds


• 20g nori strips  — this one on Amazon

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.

Directions

  1. Prepare the Sushi Rice
     Rinse 300g sushi rice under cold water until water runs almost clear. Combine rinsed rice and 480ml water in a rice cooker or pot. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes. In a small bowl, mix 45ml rice vinegar, 15g sugar, and 7g salt until dissolved. Fluff cooked rice and gently fold in the vinegar mixture. Set aside to cool slightly.
  2. Make the Salmon Marinade
     In a medium bowl, whisk together 45ml soy sauce, 15ml sesame oil, 15ml rice vinegar, 10g honey, 5g grated ginger, and 2 minced garlic cloves until well combined.
  3. Marinate the Salmon
     Add 450g cubed sushi-grade salmon to the marinade and gently toss to coat evenly. Cover and refrigerate for exactly 15 minutes. Do not marinate longer as the acid will begin to cook the fish and change the texture.
  4. Make the Spicy Mayo
     Prepare the spicy mayo by whisking together 80g Japanese mayonnaise, 15g sriracha sauce, and 5ml lime juice in a small bowl until smooth and fully incorporated. Transfer to a squeeze bottle or small zip-top bag with the corner snipped for easy drizzling. Set aside in the refrigerator until ready to serve.
  5. Prepare the Vegetables
     While salmon marinates, julienne 150g cucumber into matchsticks, slice 100g radishes thinly, dice the avocado, and shred 100g carrot. Slice 2 green onions thinly on a diagonal.
  6. Assemble the Bowls
     Divide the warm seasoned rice among four bowls. Arrange marinated salmon, cucumber, radishes, 150g edamame, avocado, and carrot in separate sections on top of the rice. Sprinkle with 10g sesame seeds and sliced green onions. Drizzle with spicy mayo and garnish with 20g nori strips. Serve immediately.

*Notes : 

  • Always use sushi-grade or sashimi-grade salmon from a reputable fishmonger, as it will be served with minimal cooking from the marinade. If concerned about raw fish, you can lightly sear the outside of the salmon cubes in a hot pan for 30 seconds per side before marinating.
  • The key to perfect poke is using very fresh, high-quality fish and not over-marinating. Fifteen minutes is ideal – longer marinating can make the salmon mushy as the acid begins to cook the proteins.
  • This bowl is highly customizable. Try adding pickled ginger, wakame salad, mango cubes, or a soft-boiled egg. You can also substitute the salmon with ahi tuna, cooked shrimp, or for a vegetarian version, use marinated and baked tofu cubes.

Nutrition Facts 

( per serving )

Calories

~748 kcal

Protein

 34 g

Fat

42 g

Carbs

61 g

Calories

~748 kcal

Protein

 34 g

Fat

42 g

Carbs

61 g

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Colorful salmon poke bowl with fresh raw salmon, avocado, edamame, cucumber, and radishes over seasoned sushi rice drizzled with spicy mayo

Salmon Poke Bowl

Fresh, sushi-grade salmon marinated in a savory soy-sesame sauce, served over seasoned sushi rice with crisp vegetables, creamy avocado, and a drizzle of spicy mayo. This Hawaiian-inspired bowl brings restaurant-quality Salmon poke bowl to your home kitchen with vibrant colors, bold flavors, and satisfying textures in every bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Hawaiian
Calories: 748
Ingredients Method Notes

Ingredients
  

For the Salmon Poke
  • 450 g sushi-grade salmon cut into 2cm cubes
  • 45 ml soy sauce
  • 15 ml sesame oil
  • 15 ml rice vinegar
  • 10 g honey
  • 5 g fresh ginger grated
  • 2 cloves garlic minced
  • 10 g sesame seeds
  • 2 sprigs green onions sliced
For the Sushi Rice
  • 300 g sushi rice uncooked
  • 480 ml water
  • 45 ml rice vinegar
  • 15 g sugar
  • 7 g salt
For the Spicy Mayo
  • 80 g Japanese mayonnaise
  • 15 g sriracha sauce
  • 5 ml lime jucie
For the Bowl
  • 150 g cucumber julienned into matchsticks
  • 100 g radishes thinly sliced
  • 150 g shelled edamame
  • 1 item ripe avocado diced (about 150g)
  • 100 g carrot shredded
  • 2 sprigs green onions thinly sliced on diagonal
  • 10 g sesame seeds
  • 20 g nori strips

Method
 

Prepare the Sushi Rice
  1. Rinse 300g sushi rice under cold water until water runs almost clear. Combine rinsed rice and 480ml water in a rice cooker or pot. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes. In a small bowl, mix 45ml rice vinegar, 15g sugar, and 7g salt until dissolved. Fluff cooked rice and gently fold in the vinegar mixture. Set aside to cool slightly.
Make the Salmon Marinade
  1. In a medium bowl, whisk together 45ml soy sauce, 15ml sesame oil, 15ml rice vinegar, 10g honey, 5g grated ginger, and 2 minced garlic cloves until well combined.
Marinate the Salmon
  1. Add 450g cubed sushi-grade salmon to the marinade and gently toss to coat evenly. Cover and refrigerate for exactly 15 minutes. Do not marinate longer as the acid will begin to cook the fish and change the texture.
Make the Spicy Mayo
  1. Prepare the spicy mayo by whisking together 80g Japanese mayonnaise, 15g sriracha sauce, and 5ml lime juice in a small bowl until smooth and fully incorporated. Transfer to a squeeze bottle or small zip-top bag with the corner snipped for easy drizzling. Set aside in the refrigerator until ready to serve.
Prepare the Vegetables
  1. While salmon marinates, julienne 150g cucumber into matchsticks, slice 100g radishes thinly, dice the avocado, and shred 100g carrot. Slice 2 green onions thinly on a diagonal.
Assemble the Bowls
  1. Divide the warm seasoned rice among four bowls. Arrange marinated salmon, cucumber, radishes, 150g edamame, avocado, and carrot in separate sections on top of the rice. Sprinkle with 10g sesame seeds and sliced green onions. Drizzle with spicy mayo and garnish with 20g nori strips. Serve immediately.

Notes

– Always use sushi-grade or sashimi-grade salmon from a reputable fishmonger, as it will be served with minimal cooking from the marinade. If concerned about raw fish, you can lightly sear the outside of the salmon cubes in a hot pan for 30 seconds per side before marinating.
– The key to perfect poke is using very fresh, high-quality fish and not over-marinating. Fifteen minutes is ideal – longer marinating can make the salmon mushy as the acid begins to cook the proteins.
– This bowl is highly customizable. Try adding pickled ginger, wakame salad, mango cubes, or a soft-boiled egg. You can also substitute the salmon with ahi tuna, cooked shrimp, or for a vegetarian version, use marinated and baked tofu cubes.