Fresh cubed salmon over rice with a soy-sesame dressing
Salmon Poke Bowl
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
2
2 bowls
Difficulty
Easy
Cost
Moderate
$$
Salmon Poke Bowl
Fresh cubed salmon over rice with a soy-sesame dressing
★4.2(17)
Sushi-grade salmon cubed and marinated in a savory soy-sesame dressing, served over rice with cucumber, avocado, and edamame. A restaurant-quality bowl at home.
20m
Prep Time
20m
Cook Time
40m
Total Time
2
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
This poke bowl brings the flavors of Hawaii to your kitchen with fresh salmon and a punchy soy-sesame marinade. Let the fish marinate while you prep the toppings for maximum flavor.
Japanese cooking prizes precision, balance, and the pure expression of ingredients. This recipe honors those principles while being practical for everyday cooking.
Ingredients
- 1/2 lb sushi-grade salmon, cubed
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 cup cooked sushi rice
- 1 avocado, sliced
- 1/2 cucumber, sliced
Instructions
- 1
Cube salmon into 1/2-inch pieces and toss with soy sauce, sesame oil, and a splash of rice vinegar.
- 2
Let salmon marinate in the fridge for 10-15 minutes.
- 3
Divide cooked sushi rice between two bowls.
- 4
Arrange marinated salmon, avocado, and cucumber over the rice.
- 5
Top with edamame, sesame seeds, and sliced green onions.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Sushi riceCauliflower rice
Low-carb alternative for a lighter bowl
SalmonAhi tuna
Classic poke alternative with a firmer texture
Tips & Storage
Pro Tips
Only use sushi-grade or previously frozen salmon for safe raw consumption.
Chill bowls in the freezer for 5 minutes before assembling for the best experience.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Best eaten immediately; marinated salmon keeps up to 1 day refrigerated.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (50mg) · 2 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates18g
Fat38g
Fiber680mg
Sugar4g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What does sushi-grade mean?
- It means the fish has been frozen to kill parasites, making it safe to eat raw.
- Can I use cooked salmon?
- Yes, but the texture and flavor will differ from traditional poke.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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