Easy Salmon Poke Bowls

These Easy Salmon Poke Bowls are a summer staple recipe. All you need are a few simple ingredients and a few minutes of your time!

Salmon is one of my favorite fish to eat raw. I know tuna is generally more popular for sushi, and is the traditional fish for poke, but I just gravitate towards salmon! If you like my Orange Sesame Salmon Bites, you’ll definitely like this one!

Ingredients

• Sushi Grade Salmon: Fresh, high-quality salmon is essential for a delicious and safe poke bowl. Be sure to find a piece of salmon that is meant to be eaten raw.
• Soy Sauce: This umami-rich sauce adds a savory depth to the poke bowl. I use a high quality soy sauce such as the one by Momofuku.
• Sesame Oil: A small amount of sesame oil enhances the nutty flavor of this dish.
• Sweet Onion: Thinly sliced sweet onions provide a mild, crunchy contrast to the tender salmon in this recipe.
• Scallions: Sliced scallion greens add a fresh, oniony bite and vibrant color.
• Sesame Seeds: These tiny seeds are mostly for garnish so feel free to exclude if you don’t have.
• Avocado: Creamy avocado slices balance the flavors and textures in the poke bowl.
• Sushi Rice: The base of the poke bowl, sushi rice will soak up all the flavors of the salmon poke and cucumbers.
• Persian Cucumbers: Crisp and mild, Persian cucumbers are perfect for absorbing flavors of the marinade. They are more delicate than English cucumbers.
• Rice Wine Vinegar: This vinegar adds a tangy, slightly sweet acidity to the cucumbers.
• Chili Crisp: A teaspoon of chili crisp gives the cucumbers a spicy, crunchy kick. Feel free to omit.
• Kosher Salt: Or you can add some soy sauce to the cucumbers.

See recipe card for quantities.

Instructions for Easy Salmon Poke Bowls

This recipe comes together so quickly and does not require cooking… well, once the rice is cooked that is!

1. Marinate the Cucumbers: Thinly slice the Persian cucumbers using a knife or mandolin. In a bowl, toss the cucumber slices with rice wine vinegar, chili crisp, and kosher salt (or soy sauce). Set aside to marinate for 15-20 minutes while preparing the rest of the dish.
2. Prepare the Salmon Poke: Cut the sushi grade salmon into bite-sized cubes. In a bowl, combine the salmon cubes with thinly sliced sweet onion, scallion greens, soy sauce, sesame oil, and sesame seeds. Mix thoroughly to ensure everything is well-coated.
3. Assemble the Bowls: In serving bowls, add a base layer of sushi rice. On one side of the rice, arrange the marinated cucumber slices and avocado. On the other side, add the salmon poke mixture. Garnish with additional sesame seeds or scallion greens if desired. Enjoy!

Substitutions and Variations

There are many ways to make a salmon poke bowl! My recipe is easy to follow and uses simple ingredients. Here are some suggestions for additions!

• Fish – poke is traditionally served with tuna. Feel free to swap the salmon here with sushi-grade tuna (or have a combination of the two!)
• Spicy – add some sriracha, chili crisp, or diced jalapeños to the salmon poke bowl for a bit of heat.
• Toppings – make these bowls your own! Some people like to add edamame, seaweed salad, diced mangoes, or marinated carrots to their poke bowls as well.
• Garnish – you can add crispy shallots, onions, or garlic to the top for some flavorful crunch!

Storage

You can store any leftover easy salmon poke bowls in the fridge for up to three days. However, this recipe is best eaten fresh after making.

More Salmon Recipes:

• Orange Sesame Salmon Bites
• Creamy Spinach Tuscan Salmon
• Lemon Crusted Pesto Salmon
• Blackened Baked Salmon Bites

Rate this Easy Salmon Poke Bowls Recipe

Lastly, if you do make this Easy Salmon Poke Bowls recipe (then first of all, thank you!!), be sure to rate this recipe and leave a comment and rating below! It would mean the world to me if you tagged me on Instagram or TikTok (@snackingemily) so I can see your creations.

Easy Salmon Poke Bowls

This recipe for Easy Salmon Poke Bowls is quick to prepare and very versatile. It's perfect for summer dining.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine American, Hawaiian

Servings 2 bowls

Ingredients

  

Salmon Poke Bowl

• 1 lb sushi grade salmon
• 3 tbsp soy sauce high quality if possible
• 1 tbsp sesame oil
• ¼ sweet onion
• 3 scallions greens only, sliced
• 1 tsp sesame seeds
• ½ avocado sliced
• cooked sushi rice

Marinated Cucumbers

• 2 persian cucumbers
• 1 tbsp rice wine vinegar
• 1 tsp chili crisp
• ½ tsp kosher salt or soy sauce

Instructions

 

• Marinate the Cucumbers: Thinly slice the Persian cucumbers using a knife or mandolin. In a bowl, toss the cucumber slices with rice wine vinegar, chili crisp, and kosher salt. Set aside to marinate for 15-20 minutes.
• Prepare the Salmon Poke: Cut the sushi grade salmon into bite-sized cubes and slice the onion thin using a knife or a mandolin. In a bowl, combine the salmon cubes with the sliced sweet onion, scallion greens, soy sauce, sesame oil, and sesame seeds. Mix thoroughly to ensure everything is well-coated.
• Assemble the Bowls: In serving bowls, add a base layer of sushi rice. On one side of the rice, arrange the marinated cucumber slices and avocado. On the other side, add the salmon poke mixture. Garnish with additional sesame seeds or scallion greens if desired. Enjoy!

Keyword Pescatarian diet, poke bowl, rice bowl, Salmon