Spicy Salmon Poke Bowls

4.96 from 337 votes
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Celebrate summer with these irresistible spicy sockeye salmon poke bowls! Healthy protein infused with Japanese inspired flavors for a delicious gourmet meal.

spicy sockeye salmon poke bowls

Have you ever tried poke? I fell in love with this dish during my first Hawaiian vacation. It’s actually easy to create delicious poke right at home, where you can customize it with all your favorite ingredients! I made these spicy sockeye salmon poke bowls using the highest quality fish from Luxe Gourmets which ships directly to you.

Fresh wild Alaskan salmon is one of my favorite kinds of poke. The recipe I’m sharing has got a little spice, tang, sweetness and a whole lot of incredible seafood. I can’t wait to show you how to turn dinner into a homemade gourmet meal, let’s go!

Hands holding a poke bowl with salmon and vegetables

The thing that is going to turn your poke experience into one of the most memorable homemade meals is the fish that you select. It’s become a ritual at our home to have Monday night be our salmon night. Why? It’s because this flaky fish is packed with protein, but it also has nutrient-rich omega-3 fatty acids that provide heart and brain benefits for a healthy boost. It’s also very fast and easy to prepare, perfect for those busy weeknights.

In my opinion, the quality and taste of wild Alaskan salmon are the best. Just by taking a look at the dark ruby red color, you know that your meal is going to be special. I find that the taste has a gentle sweetness and gives almost a subtle buttery flavor with each bite, especially when eaten as sashimi or in these salmon poke bowls.

Bag of Kodiak Seafood premium quality Wild Alaska salmon fillet

If you’re a seafood lover and want the same high-quality sushi-grade fish that’s reserved for Michelin-starred restaurants, treat yourself to Luxe Gourmets Sockeye salmon!

So you don’t have to wait another minute, this beautiful whole-side of salmon can be shipped overnight! I was so excited when this exquisite culinary gift was delivered. To keep the fish fresh from the ocean, Luxe Gourmets uses a unique, innovative process that freezes the salmon instantly called DreamFreeze technology.  This is important because it minimizes the damage to the fish so that the taste and texture of the fresh food remain intact once it reaches you, the very happy customer!

Pouring soy sauce mixture into a mixing bowl with salmon cubes

You only need five ingredients to make this spicy salmon poke bowl explode with flavor! The marinade is a combination of savory soy sauce, rice wine vinegar, sriracha, and sesame oil. The abundant fish cubes infuse the wonderful flavors of the sauce, and you are in seafood bliss.

For those who like a little extra heat, a sriracha sauce made with Greek yogurt or mayonnaise can be drizzled on top to add some creaminess to the dish.

Poke bowl with salmon cubes and avocado, green beans, carrots and more vegetables

Do you remember how I told you the best part of poke bowls is customization? This is where you can add your own spin to the dish. I like a lot of vegetables like cabbage and carrots for crunch, brown rice, and some creamy avocado slices.

Don’t forget those homemade pickled cucumbers! The tangy-sweet cucumbers help to balance the savory flavors in the sauce while cleaning your palate in between bites. You’ll catch me sneaking a few as I build my poke bowl, ha.

Close up photo showing the sesame seeds topped on the spicy Sockeye Salmon cubes

This summer, step away from the grill for a few moments and grab a fresh and healthy spicy salmon poke bowl! Why not throw a build-your-own poke party with friends for a fun feast? This gorgeous sockeye salmon is perfect for a light, wholesome dish. It’s so versatile and can be enjoyed simply as sashimi or even topped on a crunchy salad. How will you create your own memorable meal?

More Salmon recipes

What is the safest way to thaw frozen sushi-grade salmon?

High-quality sushi-grade fish can be purchased fresh or frozen. When thawing frozen food, there is a safe method to do this. Many frozen fish fillets come in a vacuum-sealed package. The easiest method is to allow the fish to thaw on a paper towel-lined sheet pan in the refrigerator. Cut one side of the package to allow air to flow and help quickly defrost the fish. When you thaw inside a refrigerator, it keeps the fish out of the temperature danger zone. You want the fish to be cool, flexible and not icy before using in your dish. Do not refreeze the fish, as the texture and quality of the tuna will not be as good.

Spicy Salmon Poke Bowls

Irresistible spicy sockeye salmon poke bowls are a breeze to make! Healthy protein infused with Japanese inspired flavors for a delicious gourmet meal. Customize with your favorite toppings!
4.96 from 337 votes
Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Servings 4 servings
Course Entree
Cuisine Japanese


Sockeye Salmon

  • 1 pound sockeye salmon, cut into ¾-inch cubes
  • ¼ cup soy sauce, low sodium, or tamari
  • 1 teaspoon rice wine vinegar, or apple cider vinegar
  • 1 teaspoon sriracha, or chili paste
  • 1 teaspoon sesame oil

Pickled Cucumbers

  • 2 6-inch persian cucumbers, thinly sliced
  • ½ cup rice wine vinegar, Kikkoman
  • ½ cup water
  • cup honey
  • 1 teaspoon kosher salt
  • ½ teaspoon red chili flakes, dried

Sriracha Sauce

  • 2 tablespoons sriracha
  • 2 tablespoons plain greek yogurt, or light mayonnaise


  • In a medium-sized bowl combine diced salmon, soy sauce, vinegar, sriracha, and sesame oil. Cover and refrigerate.
  • Combine vinegar, water, honey, salt and chili flakes in a medium-sized saucepan and bring to a boil over high heat.
  • Once boiling turn off the heat, add cucumber slices and stir.
  • Let rest 10 minutes, then transfer cucumber to a container, cover and refrigerate until ready to use.
  • In a small bowl whisk together 2 tablespoons sriracha and 2 tablespoons yogurt or mayonnaise.
  • To serve, add any additional desired ingredients to the bowl (like rice or salad) for the base. Top with ½ cup salmon poke, pickled cucumbers, and other toppings. Drizzle with sriracha sauce.

Nutrition Facts

Serves: 4 servings
Calories 296kcal (15%)Carbohydrates 22g (7%)Protein 26g (52%)Fat 11g (17%)Saturated Fat 2g (10%)Polyunsaturated Fat 1gMonounsaturated Fat 0.4gCholesterol 71mg (24%)Sodium 1409mg (59%)Potassium 10mgSugar 17g (19%)Vitamin A 200IU (4%)Calcium 10mg (1%)Iron 0.4mg (2%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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  1. Erin Gustafson says

    Loved the quick pickles as a flavor compliment! I didn’t have low-sodium tamari – definitely will do that for next time. Thanks for the recipe.

    • Jessica Gavin says

      I’ve found that once I’ve mixed the poke ingredients and prepare the other parts of the recipe, about 15 minutes minimum to marinate the salmon. Marinate for 30 to 60 minutes for more sauce infused into the salmon.

  2. Heidi T says

    I’ve read that farmed salmon is preferable to wild caught salmon when consuming raw as wild salmon is more likely to have ingested parasites than the farmed variety. I don’t know that ‘sushi grad’ is a reliable or real term.
    I’d appreciate your thoughts about this as I am unable to find sushi grade anything in my area

    • Jessica Gavin says

      Hi Heidi- I’ve researched similar information and it seems that the farmed atlantic or farmed alaskan salmon has a lower risk of parasites based on it being raised on pellets instead of potentially parasite-infected prey for wild salmon. They is always a risk when eating raw fish, so I would definitely chat with the fish monger at the grocery store if possible before making the salmon poke.

      • Vicki Tilden says

        As long as the fish has been frozen you don’t really need to worry about parasites. That’s also why I only eat saltwater fish raw. Way less chance of parasites!

  3. Jessica Andrea Campusano says

    10/10! Will make again! We added some rice seasoning and chopped up mango mixed with jalapeño and lime juice. The pickled cucumbers were EXCELLENT.

  4. Lee-Ann says

    This is delicious recipes. I used sushi rice and pickled some carrots along with the cucumber. Added some pickled ginger, fresh avo and fresh mango. Worked so well. Made some Wasabi mayo instead sriracha mayo. So delicious. Than yoi for sharing

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