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This cooked salmon poke bowl recipe will satisfy your cravings while also getting your veggies in. It’s ready in under an hour (including marination time) and is both gluten and dairy-free with a vegan option.
There’s a reason traditional Hawaiian poke as well as more modernized mainland poke is so popular. It’s because it leaves you wanting more. All the different textures and flavors keep your palette interested which can’t be said for all types of cuisine.
But, not everyone enjoys the raw fish element or has access to high-quality sushi-grade fish. So, the easiest solution is to cook the salmon while still incorporating all those key flavors.
Like all bowl-style meals (dragon bowls, buffalo chicken rice bowls, burger bowls, etc.), these poke bowls are really easy to customize and make them your own. Look in the fridge and see what needs to be used up before you run to the store.
Ingredients
Marinade
- Tamari or soy sauce – this is the base of the marinade. If you’d like to keep it soy-free, use coconut aminos and add a pinch of salt since it’s far less salty than soy sauce.
- Toasted sesame oil – adds a really nice nutty flavor.
- Rice vinegar – (also called rice wine vinegar) is there for a touch of acidity.
- Fresh ginger – for added flavor.
- Granulated sugar – a little rounds out the flavors.
- Sriracha – adds a little spiciness without making it spicy.
Bowls
- Rice – you can either do sushi rice or jasmine rice (white or brown).
- Salmon – choose a thicker fillet so it can withstand the marinade.
- Olive oil – for cooking the salmon.
- Toppings – anything you want, but I recommend including some crunchy elements such as bell peppers, radish, cabbage, cucumbers, etc. You can also add in mixed greens, sesame seeds, avocado, and so on.
- Sauce – poke bowls have some kind of sauce drizzled on top, so I went with spicy mayo.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this cooked salmon poke bowl using what you already have? Here are some ideas…
- No salmon? – sub another type of fish or shrimp.
- Make it vegan – use tofu (this crispy tofu recipe looks amazing).
- No rice vinegar? – you can also use lime juice or apple cider vinegar.
- No fresh ginger? – use ground ginger or ginger paste or omit it completely.
- No granulated sugar? – honey or maple syrup also works.
- No sriracha? – add cayenne or red pepper flakes instead.
- Variations – use a different marinade, get creative with your toppings, switch up the sauce and try chipotle mayo, lemon miso sauce, or carrot ginger dressing.
More Seafood Recipes
Cooked Salmon Poke Bowl
Ingredients
Marinade
- ¼ cup reduced-sodium tamari or soy sauce or use coconut aminos for soy-free
- 2 teaspoons toasted sesame oil
- 1 teaspoon rice vinegar or substitute, see notes
- 1 teaspoon granulated sugar, maple syrup, or honey
- 1 teaspoon grated ginger or substitute, see notes
- 1 teaspoon sriracha or substitute, see notes
Cooked Salmon Bowls
- 1 pound salmon, skin and bones removed, cut into 1.5-inch cubes
- 1 tablespoon olive or avocado oil
- 1 cup sushi or jasmine rice, rinsed
- 1 ½ cups water or broth
- vegetables of choice
- sliced avocado
- spicy mayo
Instructions
- Add the cubed salmon to a medium bowl and add the marinade ingredients. Toss until well coated, then cover the bowl and let it marinate in the fridge for 30 minutes.
- While the salmon marinates, bring the rinsed rice and water or broth to a boil, cover, reduce the heat to medium-low and cook for however long the package suggests (this will vary depending on the type of rice you use).
- Heat a large skillet over medium heat with 1 tablespoon of oil. Once hot, add in the marinated salmon cubes and arrange them in a single layer. Cook on one side for 4 minutes, flip over and cook another 2-3 minutes, depending on your preference of doneness.
- Arrange in bowls by adding the rice, salmon, vegetables, avocado, and a drizzle of sauce.
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