This Salmon Poke Bowl makes a light, healthy and refreshing meal. It’s made with sushi-grade salmon infused with sweet and savory marinade and simple to customize with your favorite vegetables, cauliflower or Jasmine rice and perfect when you are craving a Japanese-inspired meal.
Updated July 2020
What is Salmon Poke
Poke Bowls…have you had them yet? They are basically a raw fish salad marinated in various seasonings served with vegetables, sesame seeds and seaweed over a bed of rice.
I was first introduced to an authentic salmon poke bowl a few years ago on our trip to Japan at a Hawaiian themed restaurant and was instantly hooked.
These beautiful bowls make a satisfying light meal that requires little to no cooking and have been popping up in trendy restaurants everywhere these days.
Why we love this recipe
This Salmon Poke Bowl makes a light and healthy dinner and the best part is that you can totally use whatever veggies or fruit you have on hand. It may look intimidating, but guess what? It’s easy to make salmon poke salads at home!
There are a ton of variations that you can try and for today’s recipe I’m using salmon which is high in omega 3’s and it’s perfect for summer when we are all craving a lighter meal.
What salmon to use for poke
It’s important to pick up some fresh sushi grade salmon when assembling your own poke bowls. Just ask your local fish monger if the salmon or tuna for purchase is sushi grade or safe to eat raw.
If there are any Asian markets near you, be sure to check them out to see if they carry sushi grade fish as well – you might be able to find a bigger assortment of salmon, albacore or yellowtail tuna.
And if you aren’t into raw fish, you can still enjoy a poke bowl – just add some cooked salmon or shrimp to the marinade and it will still be delicious!
Ingredients you need
For the salmon marinade:
The marinade is just a combination of:
- coconut aminos – a gluten-free and soy-free option that gives these poke bowls that umami flavor. If you have no dietary restrictions, you can definitely swap for Tamari or soy sauce.
- apple cider vinegar – feel free to substitute with rice vinegar if not Whole30
- toasted sesame oil
- optional liquid sweetener: you can use maple syrup, honey or liquid monk fruit or Lakanto Sugar-Free maple syrup
It’s savory, tangy, slightly sweet and spicy which gives just the right amount of flavor into the salmon. You can also add some sriracha or red pepper chili flakes if you want to make Spicy Salmon Poke Bowls.
For the poke bowl:
I loaded mine up with:
- lettuce – can swap with shredded cabbage or any other mixed greens
- edamame – leave out for Whole30, paleo and keto and swap for green beans or snap peas
- red bell peppers
- pineapple – leave out for keto
- Cauliflower rice or Jasmine rice if not Whole30 or paleo
How to make Salmon Poke Bowl at Home
I loaded mine up with some lettuce, carrots, cucumber, edamame, red bell peppers and some sweet pineapple over a bed of rice.
- MAKE THE MARINADE: In a medium bowl, mix together red onion, green onion, coconut aminos, vinegar, sesame oil, garlic, and ginger. Set aside.
- PREPARE THE SALMON: 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.
- ASSEMBLE THE BOWLS: Divide your poke bowls each with some rice, salmon, pineapple, 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
What to serve with Salmon Poke
The great thing about poke bowls is that you can add any ingredients you like or have on hand.
My family loves theirs with cucumber, edamame, pineapple, carrots, seaweed, lettuce and Jasmine rice.
If you’re following a paleo or low carb keto lifestyle, you can make a Salmon Poke Salad or a Keto Poke Bowl by swapping out the rice for some cauliflower rice and leaving out the edamame and pineapple.
Instead of salmon, you can use sushi-grade tuna, crab meat like our California Roll Sushi Bowls, cooked shrimp or make a vegan poke bowl and use tofu instead.
Make ahead tips
To make a salmon poke bowl ahead of time, prepare the vegetables and fruit and store them in the fridge in separate containers or resealable bags.
You can make the rice ahead of time and store in a separate airtight container. Assemble the bowl right before you’re ready to enjoy.
More salmon recipes you might like:
This Salmon Poke Bowl makes a light, healthy and refreshing meal. It's made with sushi-grade salmon infused with sweet and savory marinade and simple to customize with your favorite vegetables and rice and perfect when you are craving a Japanese-inspired meal. Gluten free with options for paleo, Whole30, low carb and keto.
- 1 tablespoon liquid sweetener of choice , maple syrup, honey, liquid monk fruit, Lakanto Sugar-Free maple syrup etc.
- 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 , for garnish
- shredded nori seaweed
- sesame seeds
- Sriracha sauce for spicier version , optional
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.