Salmon Poke Bowls
User Reviews
4.5
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Prep Time
15 mins
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Additional Time
45 mins
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Total Time
1 hr
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Servings
2
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Calories
673 kcal
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Course
Main Course
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Cuisine
Asian
Salmon Poke Bowls
Description
This recipe starts by whisking together a marinade of minced garlic, grated ginger, mirin, soy sauce, lemon juice, toasted sesame oil, rice vinegar, and scallion whites. Salmon cut into bite-sized cubes is combined with this dressing and left to marinate for up to one hour to absorb the flavors. Meanwhile, white rice is cooked separately as the base.
The poke bowls are assembled by placing rice in bowls and topping with marinated salmon alongside thinly sliced cucumber, radishes, avocado slices, seaweed salad, diced mango, and pickled ginger. A drizzle of spicy aioli or more of the poke marinade and a sprinkle of sesame seeds finish the dish, which balances richness, acidity, and freshness.
This dish is ideal for a light lunch or dinner with components that highlight different textures and flavors—creamy avocado, crunchy vegetables, sweet mango, and the tender marinated salmon. Preparation steps ensure the fish remains safe to eat and flavorful.
Exercise caution when consuming raw fish; use sushi-grade salmon from reputable sources to reduce risk. Proper refrigeration and short marination prevent spoilage.
Ingredients
Poke Bowl:
- 10 ounces salmon sushi grade
- 1/2 cup white rice
- 1 English cucumber , thinly sliced
- 2 radish thinly sliced
- 1 avocado , thinly sliced
- 1/2 cup seaweed salad
- 1/4 cup Mango , diced
- 2 tablespoons pickled ginger
- 1 teaspoon sesame seeds
- 4 tablespoons aioli spicy
Poke Bowl Sauce:
- 1 garlic minced, clove
- 1 teaspoon ginger grated or ginger paste, fresh
- 2 tablespoons mirin
- 2 tablespoons soy sauce low sodium
- 1/4 cup lemon juice
- 1 tablespoon sesame oil toasted
- 1 tablespoon rice vinegar
- 3 green onions thinly sliced and white parts separated, scallions
Instructions
- Whisk together the garlic, ginger, mirin, soy sauce, lemon juice, oil, rice vinegar and the white parts of the green onions together in a large mixing bowl. If you plan to use this as your dressing, set aside half.
- Slice the salmon into 1 inch cubes against the grain, and add to the mixing bowl with the poke sauce. Toss to combine and marinate for 15-45 minutes, no longer than 1 hour. When ready, remove the salmon from the marinade and discard the remaining marinade.
- Meanwhile, cook the rice according to package instructions.
- Divide the cooked rice between bowls and top with marinated salmon, sliced cucumber, radishes, avocado, seaweed salad, pickled ginger and mango. Drizzle with the reserved poke bowl sauce or spicy aioli and sprinkle with sesame seeds.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Notes
- Use sushi-grade salmon to reduce the risk of foodborne illness from raw seafood.
- Marinate salmon for no longer than 1 hour to maintain texture and safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 673 kcal
% Daily Value*
| Calories | 673kcal | 34% |
| Carbohydrates | 65g | 22% |
| Protein | 36g | 72% |
| Fat | 31g | 48% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 78mg | 26% |
| Sodium | 741mg | 31% |
| Potassium | 1570mg | 33% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
| Vitamin A | 586IU | 12% |
| Vitamin C | 35mg | 39% |
| Calcium | 77mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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