Salmon Poke Bowl

A salmon poke bowl on a red plate.


  • 1 pound sashimi-grade salmon previously frozen wild salmon
  • 2 green onions , thinly sliced and separated
  • 4 cups cooked white rice (or brown rice, or sushi rice) 


  • 4 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons Sriracha
  • 2 tablespoons maple syrup (or honey)
  • 2 tablespoons sesame oil , toasted
  • 2 cloves garlic , finely grated
  • 2 teaspoons ginger , finely grated
  • 1/2 teaspoon salt

Topping options

  • 1 cup edamame, cooked (Optional)
  • 2 cups salad greens (or coleslaw mix, or sliced purple cabbage)
  • 1 large avocado, cubed (Highly recommended)
  • Furikake (or toasted sesame seeds) (Optional)


  1. Prepare the poke
  2. Remove the salmon skin and discard it. Examine the salmon to see if there are any bones lodged in the meat and use a pair of fishbone tweezers remove them. Cut the salmon into 1/2-inch cubes.
  3. Add the salmon into a medium-sized bowl and set it aside.
  4. Add the sauce ingredients into a small bowl and mix well.
  5. Add the green onion to the bowl with the salmon. Pour in half of the sauce. Use a rubber spatula to gently mix the salmon until it’s evenly coated with the sauce. Taste the salmon and mix in a bit more sauce if needed.

Assemble the bowl

  1. Portion the rice and transfer it to each serving bowl. Add the salmon, edamame, vegetables (salad greens, coleslaw mix, or sliced purple cabbage), and avocado on top of the rice. Garnish with furikake or toasted sesame seeds. Serve the remaining sauce on the side.
  2. Serve immediately as a main dish.


4 servings

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