Great poke is unmistakable, and a salmon poke bowl is truly heavenly. It satisfies and fuels without leaving you overly full. With chopsticks in hand, you’ll enjoy contrasting textures—tender salmon, crisp vegetables, and sticky rice—brightened by fresh, oceanic flavor. Beware: you’ll likely want more than your share.
Poke (pronounced poh-kay) is a traditional Hawaiian dish of cubed raw fish—often ahi tuna—tossed in a savory marinade and served over rice. This salmon variation is equally vibrant and has become a favorite beyond the islands for its fresh, bold flavors.
Why You’ll Love Salmon Poke
- Melt-in-your-mouth Texture: Raw salmon offers a luxuriously tender bite.
- Flavorful, Not Fishy: Salmon’s naturally mild taste pairs beautifully with a savory-sesame marinade.
- Simple & Customizable: A few pantry staples create the base, and you can personalize toppings to your preference.
- Perfect for Gatherings: Turn it into a poke bar—cook rice, set out toppings, and let guests assemble bowls to taste.
Ingredients You’ll Need
- Salmon: High-quality sushi- or sashimi-grade salmon (previously frozen to meet safety recommendations), with skin, pin bones, and bloodline removed.
- Savory Marinade: Tamari or soy sauce, a touch of rice vinegar, and toasted sesame oil for a nutty note.
- Crunch & Freshness: Sweet onion (Maui or similar), green onions for color and flavor, and toasted sesame seeds for finishing. Optional: crushed red pepper flakes for heat.
Jump to the recipe card for exact quantities.
Topping Ideas
- Rice: Steamed sushi rice or brown rice as a base.
- Avocado: Adds creamy richness.
- Cucumber: Fresh crunch; you can also serve a simple cucumber salad as a side.
- Edamame: Steamed and shelled for extra protein and brightness.
- Macadamia Nuts: Toasted and chopped for a nutty crunch.
- Fried Shallots: Crispy and slightly sweet garnish.
- Dried Seaweed: Adds salty umami and depth.
- Spicy Mayo: Mix sriracha with mayonnaise and drizzle for a creamy, spicy finish.
How to Make Salmon Poke
Follow a few simple steps for a fresh, flavorful salmon poke bowl.
- Prep the Salmon: Remove skin, pin bones, and any dark bloodline. Using a very sharp knife, cut the salmon into ½–¾ inch cubes.
- Make the Marinade: Whisk together tamari (or soy sauce), rice vinegar, toasted sesame oil, diced sweet onion, sliced green onions, toasted sesame seeds, and crushed red pepper flakes if you like heat.
- Marinate: Gently toss the salmon cubes in the marinade until evenly coated. Cover and refrigerate for at least 30 minutes and up to 2 hours for deeper flavor.
- Assemble & Serve: Spoon steamed sushi rice into bowls, top with chilled marinated salmon, and add your favorite toppings. Finish with extra sesame seeds and sliced green onions. Enjoy with chopsticks.
Tips for Eating Raw Salmon
Raw salmon can be delicious when handled safely. Keep these points in mind:
- Choose the Right Fish: Look for fish labeled sushi-grade or sashimi-grade. While not a regulated term everywhere, it typically means the fish has been frozen at very low temperatures to reduce parasite risk.
- Freshness: Use fresh, high-quality salmon from a trusted source for the best texture and flavor.
- Sustainability: When possible, choose sustainable wild-caught salmon over farmed varieties.
Storage Instructions
Store leftover salmon poke in a sealed container in the coldest part of the refrigerator and consume within 2 days. Freezing is not recommended, as it changes texture and quality.
Below is an easy recipe card with quantities and instructions.
Salmon Poke Bowls
Ingredients
- 1 lb sushi grade salmon, skin removed
- ¼ cup tamari or soy sauce
- 1 tsp rice vinegar
- 2 tsp toasted sesame oil
- ⅓ cup diced sweet Maui onion
- ⅓ cup thinly sliced green onions
- 1 tsp toasted sesame seeds, plus more for serving
- ½ tsp crushed red pepper flakes (optional)
Instructions
- Prep the Salmon: Using a very sharp knife, cut the filet into ½” cubes.
- Make the Marinade: Whisk tamari, rice vinegar, sesame oil, sweet onion, green onions, sesame seeds, and red pepper flakes (if using) in a medium bowl.
- Marinate: Add the salmon cubes and toss gently to coat. Cover and refrigerate for 30 minutes up to 2 hours.
- Serve: Place marinated salmon over room-temperature sushi rice and garnish with toasted sesame seeds, green onions, and your chosen toppings. Enjoy!
Notes
Topping ideas: steamed sushi or brown rice, avocado, cucumber, edamame, seaweed salad, macadamia nuts, or fried shallots. This recipe is a flexible base—get creative with flavors.
*Consuming raw or undercooked seafood may increase your risk of foodborne illness. Choose high-quality fish and follow safe handling practices.
Nutrition
Tried this recipe?
Let us know how it turned out!