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!
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. I eat raw fish when dining out, but when I make something like this at home, I prefer to cook the fish as I do not have that comfort level to work with raw fish just yet.
- So if you are the same, welcome! This recipe is for you.
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.
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- Baked Chicken Meatballs
- Mushroom Jalapeno Naan Pizza
- Asian Chicken Burgers
- Bang Bang Shrimp
- Bang Bang Chicken
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- Spiced Salmon with Lemon Quinoa
- Pork Egg Rolls with Mixed Veggies