Description
This Salmon Poke Bowl is a fresh, healthy, and flavorful meal packed with marinated salmon, rice, and vibrant veggies. Featuring soy sauce, sesame oil, and sriracha-marinated salmon, this Hawaiian-inspired dish is easy to customize and perfect for a light yet satisfying meal. Ready in just 20 minutes!
Ingredients
For the Marinated Salmon:
- 8 oz sushi-grade salmon, diced
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1/2 tsp sriracha (optional, for spice)
- 1 tsp sesame seeds
- 1 green onion, chopped
For the Bowl:
- 2 cups cooked sushi rice (or brown rice, quinoa, or cauliflower rice)
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumbers
- 1/2 cup edamame, shelled
- 1/4 cup diced avocado
- 1/4 cup pickled red onions or radish
- 1 tbsp chopped seaweed (optional)
For Garnish:
- Extra sesame seeds
- Sliced green onions
- Spicy mayo (1/2 cup mayo + 1 tbsp sriracha)
- Soy sauce or ponzu for drizzling
Instructions
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Marinate the salmon – In a bowl, mix soy sauce, sesame oil, rice vinegar, sriracha, sesame seeds, and chopped green onion. Add diced salmon and toss to coat. Cover and refrigerate for 10-15 minutes.
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Prepare the base – Cook and season sushi rice, then divide it into serving bowls.
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Assemble the bowls – Arrange carrots, cucumbers, edamame, avocado, and pickled onions around the rice.
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Add the salmon – Spoon the marinated salmon over the rice.
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Garnish and serve – Top with sesame seeds, green onions, and a drizzle of spicy mayo or soy sauce. Enjoy immediately!
Notes
- Swap salmon for tuna, shrimp, or tofu for variety.
- Use cauliflower rice for a low-carb option.
- For extra crunch, add crushed nori chips or tempura flakes.
- Store components separately and assemble fresh for the best texture.
