Go Back
–+ servings

Salmon Poke Bowl

Prep: 25 minutes
Cook: 5 minutes
Total Time: 30 minutes
Yield: 4 servings
Course: Entree
Cuisine: Japanese
Calories: 296kcal
Author: Jessica Gavin
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!

Ingredients

Salmon Poke
  • 1 pound (454 g) salmon, cut into ¾" cubes
  • ¼ cup (60 ml) soy sauce
  • 2 tablespoons (8 g) sliced green onions
  • 1 teaspoon (5 ml) rice wine vinegar
  • 1 teaspoon (5 ml) sriracha
  • 1 teaspoon (5 ml) sesame oil
  • ½ teaspoon (1 g) sesame seeds
Pickled Cucumbers
  • ½ cup (120 ml) rice wine vinegar, Kikkoman
  • ½ cup (120 ml) water
  • ⅓ cup (79 ml) honey
  • 1 teaspoon (6 g) kosher salt
  • ½ teaspoon red chili flakes
  • 2 6-inch persian cucumbers, ⅛" thick slices
Sriracha Mayonnaise Sauce
  • 2 tablespoons (30 ml) sriracha
  • 2 tablespoons (30 ml) mayonnaise

Instructions

  • Make the Salmon Poke - In a medium bowl, combine diced salmon, soy sauce, green onions, rice wine vinegar, sriracha, and sesame oil. Cover and refrigerate while making the pickled cucumbers.
  • Make the Pickled Cucumbers - In a medium saucepan, combine rice wine vinegar, water, honey, salt, and chili flakes. Bring to a boil over high heat. Once boiling, turn off the heat, add cucumber slices, and stir.
    Marinate for 10 minutes, then transfer the cucumber mixture to a container. Cover and refrigerate until ready to use, or freeze for 5 to 10 minutes to cool quickly.
  • Make the Sriracha Mayonnaise - In a small bowl, whisk the Sriracha and mayonnaise until combined.
  • Assemble the Bowl - To serve, add any additional ingredients to the bowl, such as rice or salad for the base. Top with salmon poke, pickled cucumbers, and Sriracha mayonnaise.

Notes

  • Salmon Selection: Purchase sashimi-grade or sushi-grade salmon.
  • Sriracha Substitute: Use garlic chili sauce, chili paste, chili crisp, or gochujang.
  • Cucumber Substitute: Slice about 1 cup of English or regular cucumbers.
  • Make-Ahead: The pickled cucumbers and sriracha sauce can be refrigerated and made 5 days in advance. It's best to eat the salmon poke on the same day of preparation.

Nutrition

Calories: 296kcal | Carbohydrates: 22g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 71mg | Sodium: 1409mg | Potassium: 10mg | Sugar: 17g | Vitamin A: 200IU | Calcium: 10mg | Iron: 0.4mg
qr code

Recipe Link