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Build your own perfect Poke Bowl with Salmon for a fresh, vibrant, and customizable meal. This recipe features sushi-grade salmon marinated in a savory-sweet sauce, served over rice with crunchy veggies and creamy avocado. It’s a light yet satisfying dish that comes together quickly.

Why You’ll Love This Poke Bowl with Salmon

Fresh & vibrant: A rainbow of colors and textures in every bite.
Game-changing marinade: Savory, sweet, and deeply flavorful.
Complete creative control: Adapt the toppings to your taste.
Quick assembly: Ready in minutes for a healthy, fuss-free meal.

Ingredients & Tools

300 g fresh, sushi-grade salmon, skin removed
3 tbsp soy sauce (or tamari for gluten-free)
1 tbsp sesame oil
1 tsp rice vinegar
1 tsp honey or maple syrup
1 small clove garlic, finely minced
1 tsp fresh ginger, grated
1 tbsp sesame seeds
1 spring onion, thinly sliced
200 g sushi rice or jasmine rice, cooked
1 ripe avocado, sliced
1 small cucumber, sliced or diced
100 g edamame beans, shelled and thawed if frozen
1 small carrot, julienned or grated
Optional toppings: sliced radish, pickled ginger, nori strips, crispy onions, sriracha mayo

Tools: A sharp knife, a medium-sized mixing bowl, a small bowl for the marinade.

Notes: Use sushi-grade salmon from a trusted source. The rest is about freshness and crunch.

Nutrition (per serving)

Calories:	580 kcal
Protein:	32 g
Fat:	22 g
Carbs:	62 g
Fiber:	8 g

Serves: 2 | Prep Time: 25 minutes | Cook Time: 0 minutes (plus rice cooking time) | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

Your salmon is the star — treat it right. Always buy the freshest, highest-quality sushi-grade salmon you can find. Talk to your fishmonger. It should smell clean and oceanic, not fishy. When you get it home, keep it cold until the very last second.
Don’t skip the marinating time. Fifteen minutes is the sweet spot. It’s just enough time for the flavors to penetrate the salmon without the acid in the marinade starting to “cook” the fish, which would change its lovely soft texture.
Get your rice right. If you’re using sushi rice, make sure to rinse it until the water runs clear to remove excess starch. And seasoning it with a little rice vinegar and sugar after cooking, while optional, will make your bowl taste truly authentic.
Prep all your toppings first. This is a “mise en place” kind of recipe. Having all your veggies sliced, your avocado ready, and your garnishes lined up makes the final assembly a joy instead of a frantic search for the sesame seeds.

How to Make Poke Bowl with Salmon

Step 1: Prepare Your Salmon and Marinade. Start by patting your beautiful piece of salmon completely dry with a paper towel. This helps the marinade stick better. Using a very sharp knife, carefully cut the salmon into ¾-inch to 1-inch cubes. Try to make them as even as possible so they marinate uniformly. Place the salmon cubes gently into your mixing bowl. In your small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, minced garlic, and grated ginger. Pour this savory mixture over the salmon.

Step 2: Marinate the Salmon. Now, using a gentle folding motion with a spatula or spoon, carefully toss the salmon in the marinade until every piece is coated. You don’t want to be rough and break up the delicate fish. Sprinkle in most of your sesame seeds and spring onions, reserving a little for garnish later. Cover the bowl and pop it into the refrigerator. Let it hang out there for 15 minutes — this is the perfect amount of time for the flavors to meld. Any longer and the texture can start to change.

Step 3: Prepare Your Base and Toppings. While the salmon is marinating, this is your time to shine. Get all your veggies prepped. Slice your cucumber, cube or slice your avocado (a squeeze of lime juice on it will prevent browning), julienne your carrot, and make sure your edamame is ready to go. If you’re using any optional toppings like radish or nori, have them sliced and standing by. The goal is a colorful, organized workstation.

Step 4: Assemble Your Bowls. Grab two serving bowls. Divide your warm, freshly cooked rice between them, using a spoon to create a nice, flat base. Now, the fun part: artfully arrange your toppings. I like to create little piles of each ingredient around the bowl — a section for cucumber, a section for avocado, a section for carrots and edamame. It makes the bowl look stunning and lets you get a bit of everything in each forkful.

Step 5: Add the Salmon and Final Garnishes. Take your marinated salmon out of the fridge. Using a slotted spoon or your hands, lift the salmon cubes out of the marinade, letting any excess drip off. Pile that glorious, glistening salmon right in the center of your bowls. Drizzle a tiny bit of the leftover marinade over the rice if you like, but be cautious as it’s potent. Finish everything with a flourish: a sprinkle of the reserved spring onions and sesame seeds, a few strips of nori, and maybe a zigzag of sriracha mayo. Your masterpiece is complete!

Storage & Freshness Guide

Fridge: Eat marinated salmon immediately; store undressed components separately up to 1 day.
Freezer: Not recommended for raw marinated salmon.
Reviving: Best enjoyed fresh; assemble just before serving.

Serving Suggestions

Complementary Dishes

A simple miso soup — It’s the classic starter that complements the fresh, clean flavors of the poke bowl perfectly, adding a warm, savory depth to the beginning of your meal.
Seaweed salad — Its briny, slightly sweet and tangy flavor provides a fantastic textural contrast and enhances the oceanic theme of the dish beautifully.
Steamed gyoza (dumplings) — A few pan-fried or steamed dumplings on the side make the meal feel more substantial and celebratory, offering a delightful, savory bite.

Drinks

Iced green tea — Its light, slightly grassy bitterness is a phenomenal palate cleanser that cuts through the richness of the salmon and avocado without overwhelming them.
A crisp, dry sake or a light lager — The clean, slightly acidic profile of a good sake or a light beer like a Japanese lager mirrors the freshness of the bowl and elevates the whole dining experience.
Sparkling water with a yuzu twist — For a non-alcoholic option, the bubbles and bright citrus notes are incredibly refreshing and help to reset your taste buds between bites.

Something Sweet

Mochi ice cream — These little chewy, icy treats, especially in flavors like green tea or red bean, are the ideal light, fun, and perfectly portioned ending to a poke bowl feast.
A slice of mango or a few lychees — Simple, fresh fruit provides a natural sweetness that feels light and healthy, continuing the theme of a fresh and vibrant meal.
Dorayaki (red bean pancake) — This slightly sweet, pancake-like treat with a sweet red bean paste filling is a classic Japanese dessert that feels special and satisfying.

Top Mistakes to Avoid

Mistake: Using the wrong grade of salmon. This is the most critical point. Regular salmon fillets from the supermarket are not intended to be eaten raw and can pose a health risk. Always, always seek out sushi or sashimi-grade.
Mistake: Marinating for too long. The acids in the marinade will begin to denature the proteins in the salmon, essentially giving it a cooked, opaque appearance and a firmer, almost ceviche-like texture. 15 minutes is perfect.
Mistake: Cutting the salmon unevenly. If your pieces are all different sizes, the smaller ones will become over-marinated and mushy while the larger ones remain bland. Aim for uniformity for the best flavor in every bite.
Mistake: Serving warm rice with ice-cold salmon. The temperature contrast can be jarring. Let your cooked rice cool slightly to just warm, or even room temperature, so it harmonizes with the cool, fresh salmon.

Expert Tips

Tip: Partially freeze your salmon for easier cutting. If you’re finding the salmon a bit slippery to cube neatly, pop it into the freezer for about 10-15 minutes first. It will firm up just enough to make clean, precise cuts a breeze.
Tip: Toast your sesame seeds. It takes one extra minute but makes a world of difference. Just toss them in a dry pan over medium heat for a minute or two until they’re fragrant and golden. The nutty flavor they add is incredible.
Tip: Make a “spicy mayo” for drizzling. Mix a tablespoon of mayonnaise with a teaspoon of sriracha and a tiny splash of rice vinegar. It adds a creamy, spicy kick that takes the bowl to the next level.
Tip: Add texture with a crunchy element. While the salmon is soft and the avocado is creamy, a final sprinkle of something crispy like tempura flakes, crushed wasabi peas, or even some store-bought crispy onions provides a fantastic textural surprise.

FAQs

Can I use cooked salmon instead?
Absolutely, you can! If you’re not comfortable with raw fish, baking or pan-searing the salmon is a great alternative. Just cook it until it’s flaky, let it cool completely, and then cube it and toss it with the marinade. The flavor will still be wonderful, though the texture will, of course, be different. You could even use leftover cooked salmon from another meal.

How long will the marinated salmon keep in the fridge?
For the best texture and food safety, you should eat the marinated salmon the same day you make it. Because the fish is raw, it’s not something you want to keep for leftovers. The prepared, undressed bowl components (rice, chopped veggies) can be stored separately for a day, but I’d highly recommend marinating and adding the salmon fresh when you’re ready to eat.

What’s a good substitute for soy sauce?
Tamari is my go-to, as it’s a gluten-free Japanese soy sauce with a very similar flavor. Coconut aminos are another excellent alternative; they’re a bit sweeter and less salty, but they work beautifully in this context. If you’re watching your sodium, you could use a low-sodium soy sauce, but the flavor will be milder.

My avocado always turns brown. Any tricks?
This is a common frustration! The key is acid and air. As soon as you slice your avocado, squeeze a little fresh lime or lemon juice over it — the acid slows down the oxidation process. Also, pressing a piece of cling film directly onto the surface of the avocado (so no air can touch it) before refrigerating will help keep it beautifully green for hours.

Can I make this recipe ahead of time for a party?
You can do most of the work ahead! Cook and cool your rice, chop all your vegetables, and make the marinade. Store everything separately in airtight containers in the fridge. Then, about 15-20 minutes before serving, cube and marinate the salmon and assemble the bowls. This ensures everything is fresh and the salmon’s texture is perfect for your guests.

Poke Bowl With Salmon

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Japanese, fusion

Servings 2

Total Time 25 minutes

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Create a fresh and vibrant Poke Bowl with Salmon at home. This easy recipe features marinated sushi-grade salmon and customizable toppings. Build your perfect bowl today!

Ingredients

For the salmon and marinade:

300 g sushi-grade salmon (skin removed)
3 tbsp soy sauce (or tamari for gluten-free)
1 tbsp sesame oil
1 tsp rice vinegar
1 tsp honey or maple syrup
1 small clove garlic (finely minced)
1 tsp fresh ginger (grated)
1 tbsp sesame seeds
1 spring onion (thinly sliced)

For the base and toppings:

200 g sushi rice or jasmine rice (cooked)
1 ripe avocado (sliced)
1 small cucumber (sliced or diced)
100 g edamame beans (shelled and thawed if frozen)
1 small carrot (julienned or grated)
Optional toppings (sliced radish, pickled ginger, nori strips, crispy onions, sriracha mayo)

Instructions

01
Prepare Your Salmon and Marinade. Start by patting your beautiful piece of salmon completely dry with a paper towel. This helps the marinade stick better. Using a very sharp knife, carefully cut the salmon into ¾-inch to 1-inch cubes. Try to make them as even as possible so they marinate uniformly. Place the salmon cubes gently into your mixing bowl. In your small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, minced garlic, and grated ginger. Pour this savory mixture over the salmon.
02
Marinate the Salmon. Now, using a gentle folding motion with a spatula or spoon, carefully toss the salmon in the marinade until every piece is coated. You don’t want to be rough and break up the delicate fish. Sprinkle in most of your sesame seeds and spring onions, reserving a little for garnish later. Cover the bowl and pop it into the refrigerator. Let it hang out there for 15 minutes — this is the perfect amount of time for the flavors to meld. Any longer and the texture can start to change.
03
Prepare Your Base and Toppings. While the salmon is marinating, this is your time to shine. Get all your veggies prepped. Slice your cucumber, cube or slice your avocado (a squeeze of lime juice on it will prevent browning), julienne your carrot, and make sure your edamame is ready to go. If you’re using any optional toppings like radish or nori, have them sliced and standing by. The goal is a colorful, organized workstation.
04
Assemble Your Bowls. Grab two serving bowls. Divide your warm, freshly cooked rice between them, using a spoon to create a nice, flat base. Now, the fun part: artfully arrange your toppings. I like to create little piles of each ingredient around the bowl — a section for cucumber, a section for avocado, a section for carrots and edamame. It makes the bowl look stunning and lets you get a bit of everything in each forkful.
05
Add the Salmon and Final Garnishes. Take your marinated salmon out of the fridge. Using a slotted spoon or your hands, lift the salmon cubes out of the marinade, letting any excess drip off. Pile that glorious, glistening salmon right in the center of your bowls. Drizzle a tiny bit of the leftover marinade over the rice if you like, but be cautious as it's potent. Finish everything with a flourish: a sprinkle of the reserved spring onions and sesame seeds, a few strips of nori, and maybe a zigzag of sriracha mayo. Your masterpiece is complete!