Poke Bowl with Salmon

Poke Bowl with Salmon is a vibrant, fresh, and nutritious dish that brings together sushi-grade salmon, a flavorful marinade, and a variety of colorful toppings over a rice or grain base. It’s a balanced, customizable, and restaurant-quality meal made right at home.

Why You’ll Love This Recipe

• Ready in under 30 minutes
• Packed with omega-3-rich salmon
• Customizable with your favorite veggies and sauces
• No cooking required (if using raw salmon)
• Light yet filling meal
• Great for meal prep
• Gluten-free adaptable
• Perfect for warm weather or a light dinner
• Fun and interactive for DIY poke bars
• Delicious and visually stunning

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• For the salmon marinade:
  • Sushi-grade salmon, cubed
  • Soy sauce or tamari
  • Sesame oil
  • Rice vinegar or lime juice
  • Minced garlic
  • Minced ginger
  • Optional: honey, sriracha, chili flakes
• For the bowl:
  • Sushi rice, brown rice, or cauliflower rice
  • Diced cucumber
  • Edamame
  • Sliced avocado
  • Shredded carrots or red cabbage
  • Diced mango (optional)
  • Green onions
  • Seaweed salad or nori strips
  • Sesame seeds or furikake seasoning
• Optional sauces:
  • Spicy mayo (sriracha + mayo)
  • Ponzu sauce
  • Soy-based dressing

Directions

1. Prepare the rice
   • Cook rice according to package instructions. Let cool slightly or refrigerate until ready to use.
2. Marinate the salmon
   • Mix marinade ingredients in a bowl. Add cubed salmon and toss to coat. Let sit for at least 15–30 minutes.
3. Assemble the bowl
   • Add rice to the base of each bowl.
   • Arrange salmon, vegetables, avocado, and other toppings over the rice.
4. Drizzle sauce and serve
   • Top with sesame seeds, green onions, and your choice of sauce. Serve immediately.

Servings and timing

• Servings: 3–4
• Prep time: 10–15 minutes
• Marinating time: 15–30 minutes
• Total time: 25–45 minutes

Variations

• Use cooked salmon instead of raw
• Swap rice for quinoa or salad greens
• Make it spicy with chili oil or extra sriracha
• Add pickled vegetables for tang
• Use tofu or tempeh for a vegetarian version
• Mix in creamy elements like avocado or spicy mayo
• Top with crunchy nuts or wonton strips
• Add kimchi or other fermented sides
• Use fruit like pineapple or mango for sweetness
• Make it low-carb with cauliflower rice

storage/reheating

• Storage:
  • Keep components separate in the fridge. Salmon is best used within 1–2 days.
• Reheating:
  • This bowl is meant to be eaten cold or at room temperature. Only reheat rice if desired.

FAQs

1. Is it safe to eat raw salmon in a poke bowl?

Yes, if using sushi-grade salmon that has been properly handled and frozen to kill parasites.

2. How long should I marinate the salmon?

15–30 minutes is ideal to infuse flavor without overpowering the fish.

3. Can I use cooked salmon instead?

Absolutely. Sear, bake, or grill salmon and flake it into the bowl.

4. What’s the best rice for poke bowls?

Sushi rice is traditional, but brown rice or even quinoa work well.

5. Can I make this ahead of time?

Yes, prep the rice and toppings ahead, but marinate salmon close to serving time.

6. Is this dish gluten-free?

It can be if you use tamari or coconut aminos instead of soy sauce.

7. What veggies go well in a poke bowl?

Cucumber, edamame, cabbage, carrots, avocado, seaweed salad, and mango are all excellent.

8. Can I freeze leftovers?

No, raw salmon is not suitable for freezing after marinating.

9. Is poke a healthy meal?

Yes—high in protein, omega-3s, fiber, and fresh veggies, especially with a balanced portion of rice.

10. What sauces work best with poke?

Spicy mayo, ponzu, sesame soy dressing, or simple sriracha and lime juice are popular.

Conclusion

Poke Bowl with Salmon is a fresh, flavorful, and health-conscious meal that’s simple to prepare and endlessly customizable. Whether for a quick lunch, a light dinner, or a vibrant party dish, this poke bowl delivers on both taste and nutrition.

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