Salmon Poke Bowls
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!
Ingredients
For the Marinade
- 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.
For the Bowls
- 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
For the Garnish
- sliced green onions
- shredded nori seaweed
- sesame seeds
- optional Sriracha sauce for spicier version or preferred hot sauce of choice
Instructions
-
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.
Recipe Notes
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.