These quick and easy Salmon Poke Bowls are a feel-good meal you’ll make over and over again. Soft sushi-grade salmon is infused with a sweet and savory marinade, then nestled into serving bowls with leafy lettuce, crunchy cucumber slices, juicy pineapple chunks and more!
Updated August 2022
Healthy & Refreshing Poke Fish Bowls
Who isn’t up for a delicious meal that requires no cooking? Especially when it’s as tempting as these salmon poke bowls. Making them is just a matter of chopping up some produce, marinating some sushi-grade salmon, and stuffing it all into a bowl over your favorite rice. That bowl never takes long to empty out!
The fact that there’s no cooking involved is just the tip of the iceberg. This easy dish is also incredibly healthy thanks to the protein-packed fish and the vitamin-rich vegetables. It’s perfect for those lazy summer days when you’re craving something light and healthy. No one will suspect that you threw your meal together in 20 minutes or less! After digging in, you’ll barely believe you made it from scratch in the first place.
What Is a Poke Bowl?
Pronounced poh-kay, this classic Hawaiian seafood dish combines raw fish with fresh fruits and vegetables. While poke bowls come in many different forms, they traditionally feature a base of white rice underneath the fish and produce. Poke is super popular in Japan and often associated with Asian cuisine, but it’s first and foremost a Polynesian delicacy.
The direct translation of poke is “to cut or slice,” which brings me to our trusty ingredient lineup. All of the produce can be prepared up to 24 hours in advance and refrigerated in separate storage bags with all the air removed.
Scroll down to the recipe card to see the amounts associated with each ingredient.
For the Marinade
- Red Onion: Finely diced.
- Green Onion: Thinly sliced.
- Coconut Aminos: Soy sauce or tamari will also work.
- Apple Cider Vinegar
- Sesame Oil
- Garlic: Freshly minced.
- Ground Ginger
- Liquid Sweetener (Optional): Such as maple syrup, honey, liquid monk fruit or Lakanto Sugar-Free maple syrup.
For the Poke Bowls
- Sushi-Grade Salmon: Cut into 3/4-inch chunks.
- Shredded Lettuce: Or shredded cabbage.
- Carrot: Sliced into thin matchsticks.
- Pineapple Chunks: Leave these out if you’re low-carb or keto.
- Cucumber: Sliced into thin rounds.
- Shelled & Cooked Edamame: If you’re following a paleo, keto or Whole30 diet, go ahead and omit the edamame.
- Red Bell Pepper: Sliced into thin strips.
- Cooked White Rice: Cauliflower Rice works too.
- Sliced Green Onions
- Shredded Nori Seaweed
- Sesame Seeds
- Sriracha Sauce (Optional): Remember that a little goes a long way.
What Kind of Salmon Should I Use?
It’s important to pick up some fresh sushi-grade salmon whenever you’re planning to eat the fish raw. This means that the salmon has been specially prepared for raw consumption. If your fish isn’t sushi-grade, eating it without cooking it first can expose you to food-borne illnesses.
How to Make Salmon Poke Bowls
So we mentioned that the fruit and veggies can be cut up a day in advance, but what about the rest of the components? Well, the marinade and the rice can also be prepared a day ahead of time and refrigerated in separate airtight containers. The salmon, on the other hand, should be as fresh as possible to ensure that it’s still safe to consume.
- Make Marinade: Mix together the red onion, green onion, coconut aminos, vinegar, sesame oil, optional sweetener, garlic and ginger in a medium-sized bowl. Set the marinade aside.
- Coat Salmon: Remove the bones and skin from your salmon (if they’re present) and cut the fish into 3/4-inch chunks. Add the salmon to the bowl with the marinade and toss to coat all of the pieces. Adjust the seasonings as needed and place the bowl into the fridge until you’re ready to serve.
- Assemble Bowls: Evenly divide the prepared rice, salmon, pineapples, edamame and vegetables among two large serving bowls.
- Garnish & Serve: Sprinkle each bowl with sliced green onions, sesame seeds, shredded seaweed, sriracha, and more soy sauce on the side if desired.
Tips for Success
Take a mental note of these tips and tricks to pave the way for poke bowl perfection. Let’s roll!
- Season to Taste: Don’t be afraid to give your marinade a taste to make sure the flavor is just right. You can always tweak the ingredient ratios or add an extra element if it feels like it’s missing something.
- Marinate the Fish for 20-30 Minutes: I like to set my marinating salmon in the fridge before I even start cutting up the other poke bowl ingredients. This gives the fish some time to soak up those mouthwatering flavors!
- Serve Immediately: These bowls are best enjoyed as soon as they’re prepared, so keep that in mind when you’re putting them together. If you’re not serving them right away, cover the bowls with clear wrap and pop them into the fridge until you’re ready to dig in.
From switching up the veggies to putting your own little spin on the marinade, there are so many ways you can re-imagine this dish. Try swapping out the raw salmon for cooked salmon, sushi-grade tuna, crab meat or cooked shrimp! Tofu is a wonderful option if you need a vegan meal.
Many people prefer using a base of zucchini noodles instead of rice, which is an awesome grain-free alternative. In terms of the toppings, you can’t go wrong with red pepper flakes, chopped parsley, fresh lemon juice or crushed Macadamia nuts.
Need a side dish that won’t fall flat beside this tropical masterpiece? I’ve got plenty!
- Pair With Avocado Egg Rolls: Crispy on the outside and creamy on the inside, these Avocado Egg Rolls are one heavenly appetizer. Serve them ahead of your salmon poke bowls for an unforgettable meal.
- Serve With Cabbage Salad: Try rounding out your dinner with a healthy veggie side dish like this Crunchy Asian Salad. It’s easy to make in 20 minutes with almonds, cilantro and more!
- Pair With Air-Fried Potatoes: I can never resist a helping of these Crispy Air Fryer Potatoes. Your poke fish bowls really couldn’t ask for a better partner.
How to Store Extras
Poke bowls don’t work very well as leftovers, but you can store extras in the fridge for up to 12 hours if you must. Keep your leftover poke in an airtight container, storing it in the crisper drawer if possible.
More Hearty Salmon Recipes
These quick and easy Salmon Poke Bowls are a feel-good meal you'll make over and over again. Soft sushi-grade salmon is infused with a sweet and savory marinade, then nestled into serving bowls with leafy lettuce, crunchy cucumber slices, juicy pineapple chunks and more!
- 1/4 red onion finely diced
- 1 green onion thinly sliced
- 3 tablespoons coconut aminos , can substitute with gluten-free Tamari or low sodium soy sauce if desired
- 1 tablespoon apple cider vinegar
- 1 tablespoon sesame oil
- 1 clove garlic minced
- 1/2 teaspoon ground ginger
- 1 tablespoon liquid sweetener of choice – optional i.e. maple syrup, honey, liquid monk fruit, Lakanto Sugar-Free maple syrup, etc. Omit for Whole30.
- 1/2 pound sushi-grade salmon cut into 3/4" chunks
- 1/3 cup shredded lettuce can sub with shredded cabbage
- 1/3 medium carrot sliced into thin matchsticks
- 1/2 cup pineapple chunks leave out for low-carb or keto
- 1/2 cucumber sliced thinly into rounds
- 1/3 cup shelled and cooked edamame leave out for Whole30, paleo or keto
- 1/2 medium red bell pepper sliced into thin strips
- cooked white rice OR cauliflower rice to serve
- sliced green onions
- shredded nori seaweed
- sesame seeds
- optional Sriracha sauce for spicier version or preferred hot sauce of choice
In a medium bowl, mix together red onion, green onion, coconut aminos, vinegar, sesame oil, optional sweetener, garlic, and ginger. Set aside.
- Remove bones and skin from your salmon, if any, and cut the fish into 3/4 inch chunks.
- Add fish to the bowl with the marinade and toss to coat. Adjust seasonings as needed. Refrigerate until ready to serve.
Divide your poke bowls each with some rice, salmon, pineapples, edamame, vegetables and sprinkle with sesame seeds and more green onions on top. Serve with shredded seaweed and more soy sauce on the side, if desired.
Poke bowls don't work very well as leftovers, but you can store extras in the fridge for up to 12 hours if you must. Keep your leftover poke in an airtight container, storing it in the crisper drawer if possible.