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Poke Bowl with Salmon

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Fresh and vibrant salmon poke bowl topped with colorful veggies, soy-sesame dressing, and creamy avocado—an easy, healthy, and customizable meal.

Ingredients

Scale
  • 8 oz (225 g) sushi-grade salmon, diced
  • 2 Tbsp soy sauce (or tamari)
  • 1 Tbsp sesame oil
  • 1 tsp rice vinegar
  • 1 tsp honey or agave (optional)
  • 1 tsp sriracha (optional, for heat)
  • 1 tsp grated fresh ginger
  • 1 garlic clove, minced
  • 1 cup cooked sushi rice (or brown rice/quinoa)
  • ½ avocado, diced
  • ⅓ cup cucumber, diced
  • ⅓ cup shredded carrot
  • 2 Tbsp sliced green onions
  • 1 Tbsp sesame seeds (black or white)
  • Optional toppings: nori strips, pickled ginger, edamame, radish slices, or microgreens

Instructions

  1. Combine soy sauce, sesame oil, rice vinegar, honey, sriracha, ginger, and garlic in a bowl to make the marinade.
  2. Add diced salmon to the marinade, toss gently, and refrigerate for 10–15 minutes to marinate.
  3. Prepare the base by dividing cooked sushi rice into two bowls.
  4. Arrange marinated salmon over the rice.
  5. Top with avocado, cucumber, shredded carrot, and optional toppings.
  6. Sprinkle with sliced green onions and sesame seeds.
  7. Serve immediately, with extra soy-sesame dressing on the side if desired.

Notes

  • Always use sushi-grade salmon to ensure safety when serving raw.
  • Adjust sriracha or omit for mild heat level.
  • Make it gluten-free by using gluten-free tamari.
  • Enjoy without rice for a low-carb version—serve over greens or cauliflower rice.
  • Poke components can be prepped ahead; assemble just before serving.
  • Leftover salmon poke is best eaten within 24 hours.

Nutrition

Find it online: https://ukfinda.com/poke-bowl-with-salmon/