Spicy Salmon Poke Bowls

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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.

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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!
Pin Print Review
3.78 from 222 votes
Prep Time25 mins
Cook Time5 mins
Total Time30 mins
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.

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Nutrition Facts
Spicy Salmon Poke Bowls
Amount Per Serving
Calories 296 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g10%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.4g
Cholesterol 71mg24%
Sodium 1409mg59%
Potassium 10mg0%
Carbohydrates 22g7%
Sugar 17g19%
Protein 26g52%
Vitamin A 200IU4%
Calcium 10mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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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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Reader Interactions

77 Comments Leave a comment or review

  1. Dianna says

    FYI I am absolutely in love with this recipe! All of the flavors are perfect together. As I am completely inexperienced with sushi grade salmon I opted for wild smoked salmon and prepared it the same way. It was absolutely delicious! Thanks for sharing!!

  2. viktorija says

    Hi. Your recipe looks absolutely amazing. I’m planing on trying it tonight, just have one question. Can I substitute rice vinegar for rice wine vinegar to make pickled cucumbers? Thank you!

  3. Charlotte says

    I have made this poke twice last week. It was amazing. I served the poke on top of jasmine rice mixed with seaweed.

    • Jessica Gavin says

      Wow you are amazing Charlotte! I love the rice and seaweed combination, I will have to try it. Thank you for making the recipe!

  4. Alexandra says

    Hi! Is it possible to prepare the dish in advance and keep it in the refrigerator? I would like to make this recipe to bring it for lunch the next day.

    • Jessica Gavin says

      Hi Alexandra! I think you can chop the fish and place it in an airtight container, and then make the sauce and put it in a separate container so you can combine it before you are ready. I think if you let it marinate over night it will take good, but I like a little more of a sauce to coat when I eat the poke.

  5. Inuro says

    I really love this recipe, though, it should be filed under “Hawaiian” not “Japanese” from my Japanese perspective.
    Anyway, I’m going to say again this recipe is great!

  6. Pien says

    I made this without the spicy sauce (my daughter can’t handle too spicy food) – improvised a bit and added some more veggies – and this was absolutely delicious, especially the pickled cucumber. Thank you!

  7. Dale says

    My 11 year old twins and I made this – and the ahi poke – tonight. Amazing. (We are lucky to have easy access to Tokyo Fish in Berkeley). They tolerated the heat really well. It will definitely be added to our rotation.

    • Jessica Gavin says

      Thank you for your feedback Kale! The bay area has awesome seafood 🙂 So happy to hear that the whole family got involved in dinner prep!

    • Jessica Gavin says

      Hi Esther- Refrigerate the cucumber with the liquid. If you don’t want it too spicy you can add less red chili flakes (1/4 tsp instead or 1/2 tsp). Great question!

    • Jessica Gavin says

      Hi Vanessa! I would let the salmon marinate about 30 minutes, while you make the other ingredients. You could always make the cucumbers ahead of time to allow for longer pickling (up until a day ahead).

    • Jessica Gavin says

      Hi Anne! Person cucumbers have a thinner skin compared to normal cucumbers, so you don’t have to peel and it tastes less waxy. You could also use english cucumbers, they usually come wrapped individually in plastic. You can also use regular cucumber but I would peel some of the skin off so it’s not as tough.

  8. Cristel says

    I’ve never made a poke bowl but really want to now that I’ve seen yours!
    When you say sesame oil, is it the toasted one? Here in Australia we have both toasted and cold pressed sesame oil. The toasted is very fragrant, the other one much more subtle.

  9. Betty Garcia says

    I am diabetic and found this to be diabetic friendly & DELICIOUS.
    I just diced salmon (Frozen from Whole Foods) after defrosting, added diced avacado, thinly sliced persian cucumber along with thinly sliced radish & a little sesame oil & dash of soy sauce (to keep sodium level low) It was AWESOME & super healthy. Will try to eat twice a week !

    • Jessica Gavin says

      Thank you so much for your feedback Betty! I love how you made it and glad that it will go in your weekly dinner rotation 🙂

  10. PAUL KENNEDY says

    Several of the photos feature green onions, but green onions are not mentioned, anywhere, in the ingredient list. ? That being said, I just finished making it (with green onions, white and black sesame seeds and a little more sesame oil than you called for), it’s in the refrigerator, melding, and I expect it will be delicious.

    • Jessica Gavin says

      Hi Paul- I hope you enjoyed the recipe! Yes, I used some green onion for garnish so it’s optional to add to the recipe.

  11. Ginevra van den Toorn says

    OMG, never had poke bowl before. I used nut rice and added avocado and grated carrot to the mix. What an explosion of different tastes. Our taste buds were all over the place having a great party. Thank you for the recipe. definitely a keeper.

    • Jessica Gavin says

      I’m so happy to hear that you gave something new a try Ginevra! Tell me more about nut rice, i’ve never tried that. I love that you added avocado and carrots, yum!

  12. Jane says

    Just made this and it was absolutely AMAZING. This was my first time making anything with raw fish and it was delicious.

  13. Nid says

    Good food. I have tasted it when one of my friends made them. It really tasted good. But i just need to know that purple vegetable used in it. It tasted delicious with salmon.

  14. Emily says

    Jessica – I LOVE the photos in this post! I wanted to let you know I just spotted one of your pictures being used on the Haiku Tokyo website menu. I’m REALLY hoping they licensed it from you, but wanted to let you know so you could take action if they didn’t.


    • Kate says

      This recipe was SO delicious. I started picking at it around 4pm yesterday—-nothing left for dinner 🤣🤣. I r made it again tonight and threw some mango and matchstick carrots and avocado! So so so good. Thank you for sharing.

  15. Carol DeMar says

    Recipe comment from Alaska. I use the reds that I caught myself, some are saved for baking or sushi by freezing/storing in vacuum bags. For your recipe, I cut up the fish in 1/2” strips to absorb more marinade. I placed the mix in a shallow glass dish instead of a bowl for more even marinading also. A couple tweaks are the addition of chopped red onion to fridge mix, and added 1 tsp of poke sauce ( by kikkoman) Topped with green onions and toasted sesame seeds, delicious!

    • Mandi says

      Hi Carol,

      I also have a lot of salmon that we caught in Alaska. They are always caught, fileted and vacuum packed in the same day. Have you experienced any issues eating this fish raw? We usually bake it but I would love to use it for my sushi recipes.

  16. Craig says

    So I have been having a poke bowl craving for the last few weeks. I think it’s a COVID craving cause I’m not usually the one in the family craving sushi or raw fish. So after doing some research on how to deal with raw fish at home, then hunting down a local supplier that would deliver, and getting even more of the craving looking for recipes online, I finally found this one, and boy was I glad when I did. This came out amazing! I had to eliminate the chili paste on the salmon cause the rest of the family can’t deal with the heat, but I was fine with the Sriracha mayo. You know you’re excited about a dish when your kids find you standing on the kitchen island with a camera trying to get the perfect aerial shot of the ingredients LOL (had to delete a couple of the pic too cause my foot was in the shot). Craving satisfied…This is definitely going to be added to the regular family dinner rotation.

  17. Catie says

    Everything about this recipe was fabulous! We added some radishes and carrots to the pickled cucumber mix and really enjoyed it.

  18. Sabrina Goodfellow says

    We tried this tonight and it was delicious! Just the right amount of spice and flavour was fantastic. Kids asked for it to be in regular rotation on the menu. Thanks Jessica !

    • Jessica Gavin says

      I let the salmon chill until the other components are prepared, so about 20-30 minutes. The cucumbers refrigerate until just cooled, about 10 minutes. I make the sauce while it’s chilling.

  19. Jacqueline says

    In the description you say: “The marinade is a combination of savory soy sauce, rice wine vinegar, honey, and sesame oil.” There is no honey included in the recipe for the salmon marinade, just the cucumbers. Do you usually put it in, or leave it out?

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