Salmon Poke Bowl
Salmon Poke Bowl is made with sweet-savory marinated salmon that is seared to perfection and served in a bowl with fresh veggies and rice! You can also try my Seared Tuna Poke Bowl!
This Salmon Poke Bowl is a quick, nourishing meal to shake off your weekly routine. I love the combination of the fresh crunchy veggies, the sweet mangoes and the rice. And of course, the tasty fried Salmon is such a wonderful star of this dish.
Inspired by recent dining out with my friends back home, I immediately added Salmon Poke bowl to my recipe list. And I have been making this often since then. It is easy and perfect for a light meal.
Salmon Poke Bowl
- A traditional Poke bowl uses raw fish (mostly tuna). My version uses pan-fried salmon. If you like to try using tuna in poke, try my Seared Tuna Poke Bowl. The ahi steaks in there is seared but remains nicely pink and raw in the center.
What Type of Salmon To Use?
- Skin on Atlantic salmon filet is the best one to use. They are thick and slices neatly. Do NOT use the frozen ones as they are not sturdy enough to be sliced into cubes once they thaw.
- Always use a sharp knife to get those neat cuts.
Recipe Notes and Tips
- The recipe is highly adaptable as you can use any fresh veggies that you like. But if you must omit or change anything, let it not be the mangoes!
- The mangoes are a vital part of this bowl. It balances out the flavor and the sweetness complements the salmon really well.
- Do not skip the garnish: cilantro, green onions, and furikake. They are an integral part of the overall dish. They add to the flavor and texture so they are a must.
- If you do not have furikake, use sesame seeds and cut up some nori sheets as garnish.
- For the grain, you can switch from white rice to brown. Or use quinoa if you like.
Let’s Make It!
Cut and Season the Salmon. Using a sharp knife, slice the salmon fillets into 2 inches cubes. Sprinkle with salt and pepper and toss around to distribute the seasonings. In a small bowl, combine soy sauce, sesame oil, brown sugar, sambal oelek, and garlic powder.
Marinate. Add the seasoned salmon to the bowl and toss to coat. Marinate for 15 minutes.
Cook. Heat olive oil in a cast iron skillet. Cook the salmon cubes until the skin is nicely seared and the flesh is cooked through, about 5-7 minutes in total.
Make the Bowls. Divide the rice between 3 bowls. Arrange the carrots, cucumbers, mango, green onions, avocado and salmon on top. Garnish with cilantro. Sprinkle furikake and pepper flakes.
Finally, drizzle sriracha mayo on top. Serve immediately.
More Easy Meals
- Air Fryer Swiss Bacon and Mushroom Grilled Cheese
- Baked Chicken Meatballs
- Mushroom Jalapeno Naan Pizza
- Asian Chicken Burgers
- Bang Bang Shrimp
- Bang Bang Chicken
- Orange Chicken
- Spiced Salmon with Lemon Quinoa
- Pork Egg Rolls with Mixed Veggies
- Siomai Rice
Salmon Poke Bowl
Salmon Poke Bowl is made with sweet-savory marinated salmon that is seared to perfection and served in a bowl with fresh veggies and rice!
Ingredients
For the Salmon
- 250 grams Salmon Fillet, skin on ( 8 oz )
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp brown sugar
- 2 tsp sambal oelek ( chili garlic paste)
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp garlic powder
- 1-2 tbsp olive oil for frying
For the Poke Bowls
- 3 cups cooked rice ( brown or white)
- 1 small carrot, shredded
- 1 small cucumber, diced
- 1 cup ripe mangoes, cubed
- 3 stalks green onions, sliced
- 1 avocado, diced
- cilantro, to garnish
- 1 tsp furikake
- ½ tsp pepper flakes
- Sriracha Mayo, for dressing ( recipe in the notes)
Instructions
- Slice the salmon fillets into 2 inches cubes. Sprinkle with salt and pepper and toss around to distribute the seasonings. In a small bowl, combine soy sauce, sesame oil, brown sugar, sambal oelek, and garlic powder.
- Add the seasoned salmon to the bowl and toss to coat. Marinate for 15 minutes. Heat olive oil in a cast iron skillet. Cook the salmon cubes until the skin is nicely seared and the flesh is cooked through, about 5-7 minutes in total.
- To make the Salmon Poke bowls, first, divide the rice between 3 bowls. Arrange the carrots, cucumbers, mango, green onions, avocado and salmon on top.
- Garnish with cilantro. Sprinkle furikake and pepper flakes.
- Finally, drizzle sriracha mayo on top. Serve immediately.
Notes
- To make Sriracha Mayo, combine ¼ cup of mayonnaise and 1 tbsp of sriracha. You can add more sriracha to your preference.
- Heinz makes a pretty good Mayoracha, which is a combo of the two and I like it very much. It's a good one to have in the fridge.
- If you do not have Furikake, use sesame seeds and also cut up some nori sheets to garnish.
- Use fresh salmon portions instead of frozen ones. The frozen one tends to fall apart quickly and are impossible to slice neatly after thawing.
Nutrition Information:
Yield: 3 Serving Size: 1 bowlAmount Per Serving: Calories: 740Total Fat: 39gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 57mgSodium: 1558mgCarbohydrates: 72gFiber: 8gSugar: 18gProtein: 27g
Hi Sanna! I’m excited to try this recipe. It seems easy enough to follow. One question I have is, could I do raw salmon instead of cooked? If so, please let me know how you would prepare the salmon to serve raw! Thanks so much
Hi Samar! Make sure to get sushi grade salmon. I have not done raw, to be honest 🙂 I leave it to the restaurant to do that hehe. With that said, most raw salmon recipe for poke bowls I observe online are just simply marinated with the same kind of soy sauce mixture I used in this recipe, and that mixture will serve as the sauce as well. Let me know if you try it. 🙂
This is a most flavorful dish! We especially liked the glaze on the salmon and the fresh items placed on the side
of the dish .
For us this is a go to dish for dinner guest because it makes
Such a nice presentation!
It’s extravagant and well worth the time and effort to make!
Just delicious!
Hi Terri! I am so happy you loved the Salmon Poke Bowls. I definitely feel so special when I make it for myself. I am glad you liked it!