Cooked Salmon Poke Bowl is made withhoney garlic salmon, served on top of sushi rice, crunchy veggies, fruits, and a drizzle of spicy mayo. A delicious way to enjoy salmon poke without worrying about eating raw fish, Even with sushi-grade fish (the highest quality fish), some do not like eating it raw, so this dish is perfect.
Topped with spicy mayo and crunchy sesame seeds with a variety of veggies and fruits, you get an array of delicious flavors in every bite.If you love salmon, you must try our Brown Sugar Baked Salmon, or our Teriyaki Salmon, you can even use it in this poke bowl.
Ingredients needed:
- Fresh salmon fillets: Cut into small chunks.
- Minced garlic
- Grated ginger
- Toasted sesame oil
- Low salt soy sauce
- Honey
- Canola oil: You could also use avocado oil or olive oil.
- Sriracha or chili garlic sauce
- Green onion and sesame seeds
Serve with:
- Rice
- Cubed pineapple
- Cubed mango
- Edamame
- Shredded purple cabbage
- Shredded carrots
- Drizzle spicy mayo
- Microgreens: Mixed greens or seaweed salad.
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How to make cooked salmon poke from scratch?
- Make the marinade: First, mix soy sauce, toasted sesame oil, honey, and sriracha in a small bowl. Add the cubed salmon and coat well—marinate in the fridge for at least 30 minutes or up to six hours.
- Heat it: When ready, heat a large skillet on medium-high heat until it is hot before adding the oil. Swirl to coat and then add the salmon cubes, skin side down.
- Sear the salmon: Now, sear for two minutes until brown and crispy on all sides.
- Cook through: Last, pour the remaining marinade into the skillet and toss the salmon to coat. Continue to cook on medium heat until the salmon is cooked through.
- Serve: Finally, divide warm rice into two bowls and add cooked salmon on top with green onions, vegetables, fruit, edamame, and sesame seeds to serve.
Recipe variations:
- Add juice: This salmon rice bowl goes great with lemon or lime juice for extra tangy flavor.
- No gluten: For gluten-free salmon poke bowls, use coconut aminos or tamari instead of regular soy sauce.
- Tangy salmon poke: Make your salmon poke bowl tangier with a quarter cup of white rice vinegar.
- Use other seafood: Feel free to try other seafood like Ahi tuna, mackerel, or another sushi-grade fish.
- Teriyaki salmon poke bowl: Add some teriyaki sauce for a teriyaki salmon poke bowl recipe.
Frequently asked questions
What are poke bowls?
A traditional poke bowl is from Hawaii (poke is a Hawaiian word that means slice). It is made with sliced raw fish like tuna or salmon with vegetables, rice, and a delicious sauce. Today, the version of a poke bowl is different. You will find other veggies in the modern version like sliced avocado and red onion as well as fruit like mango and pineapples.
What is the best rice for this dish?
You can use white rice, brown rice, or any kind of cooked rice you like for this salmon poke bowl. Some people enjoy this salmon poke bowl with sticky sushi rice. For those on a low-carb diet, cauliflower rice is a good choice. You could also use wild rice or whole-grain rice.
Should I remove the salmon skin?
Whether you are using farm-raised or wild salmon, leave the skin on to protect the flesh from burning. It is only okay to remove the skin when poaching it. Then, you can use a pair of pliers to hold the skin while using a sharp knife to remove the flesh.
How to store leftovers:
- Store: You can keep your leftover cooked salmon poke in an airtight container in the fridge for several days. For meal prep, separate into several airtight containers.
- Freeze: Freezing is not recommended.
- Reheat: Reheat in the microwave for 45 to 90 seconds or air fryer basket for one minute. The cooking time will vary.
More salmon recipes:
- Salmon Patties Recipe [Video]
- Cucumber Miso Salmon Rice Bowls Recipe
- 7 Ingredients – Maple Syrup Salmon Recipe
- Greek Salmon Salad Recipe with Lemon Dressing
Cooked Salmon Poke Bowl
- Prep Time20 MIN
- Cook Time20 MIN
Servings 4 servings
Ingredients
Rice:
- 2 cups Japanese short-grain rice sushi rice
- 2 1/4 cups water
- 1/4 cup rice vinegar unseasoned
- 4 teaspoons granulated sugar
- 1 teaspoon fine sea salt
Honey garlic salmon:
- 2 lbs. salmon without skin and cut into 1" cubes
Sauce:
- 2 cloves minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon toasted sesame oil
- 2 tablespoons soy sauce
- 2 tablespoon honey
- 1 tablespoon canola oil
- 2 teaspoons sriracha optional
Toppings:
- Shredded purple cabbage
- Cubed pineapple
- Cubed mango
- Edamame
- Shredded carrot
- Avocado
- Sliced cucumber
- Spicy mayo
- Sesame seeds
- Microgreens
- Pickled ginger
- Seaweed
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Instructions
Sushi rice:
Rinse the rice with cold water in a large fine-mesh rice strainer for 1-2 minutes, or until the water runs very clear. Drain the rice very well.
In a large saucepan stir together the rice and water, then cover the saucepan with a tight-fitting lid. Turn the heat to medium-high and cook until the water starts to simmer. Reduce heat to medium-low to maintain a simmer, and cook for 16-18 minutes or until all of the liquid is absorbed.
Remove the saucepan from the heat. Do not lift the lid, and let the rice steam for an additional 10 minutes.
In a small saucepan heat the rice vinegar, sugar, and sea salt over medium-high heat until the mixture nearly reaches a simmer. Remove from heat and stir in the sugar until fully dissolved.
Remove the lid from the rice, fluff it with a fork, and transfer it immediately to a large mixing bowl, drizzle it evenly with the sushi vinegar. Use a spatula to very gently fold the rice until the vinegar is evenly mixed into the rice.
Cover the bowl with a damp towel, touching the surface of the rice, this will help prevent the rice from drying out. Let it cool on the counter.
Use the rice immediately, or transfer it to an airtight food storage container and refrigerate for up to 3 days.
Honey garlic salmon bites:
Mix the sauce ingredients in a bowl.
Add the salmon cubes and toss to coat well. For best results, marinate for 30 minutes or up to 6 hours in the fridge, or cook immediately.
Heat a large skillet over medium-high heat until very hot. Add the canola oil and swirl to coat. Use tongs to remove the salmon cubes from the bowl and add them to the skillet. Sear for 2-3 minutes, or until nicely browned. Flip the salmon using tongs and sear on the other side for 2-3 minutes or until fully cooked.
Pour any remaining marinade into the skillet and toss to coat the salmon cubes in the sauce. Cook for 1 minute.
Assemble:
Add the rice to a bowl, and top with the cooked salmon, shredded purple cabbage, cubed mango, pineapple, edamame, shredded carrots, sliced avocado, micro greens, and sesame seeds.
Drizzle the bowl with spicy mayo and serve.
Nutrition Facts
Cooking tips:
- Use a sharp knife to make nice clean cuts of salmon bites.
- Cook rice ahead of time to shorten prep time.
- Flash-frozen salmon can be used instead of fresh as it is sushi-grade salmon.
- Just mix mayo, lime juice, and sriracha to make your sriracha mayo.
- Regular salmon filets are the same as wild salmon unless it says farm-raised salmon.
- Keep your phone from going dark. Instructions stay lit when on cook mode.
