Asian Salmon Poke Bowl

If you ask me, poke bowls are one of the best things to come out of Hawaii.

This fresh and simple salmon bowl makes a healthy weeknight dinner that’s loaded with flavor and crunch. Buttery sushi-grade salmon gets tossed in a savory soy marinade with sesame oil, ginger, and a kick of sriracha.

It’s paired with quick-pickled cucumbers that bring a sweet and tangy bite to every forkful. Creamy sriracha mayo drizzled on top ties everything together.

It’s a restaurant-quality meal you can make at home in less time than it takes to order takeout.

What Kind of Salmon Should I Use?

You can choose farm-raised or wild salmon for this poke bowl, and both will work great. Fresh is always nice, but frozen salmon is totally fine too – just make sure to thaw it completely in the fridge overnight before using it. When you’re picking out your salmon, look for pieces that have a bright color and smell fresh, not fishy. For poke bowls, you’ll want to use sushi-grade salmon since you’re eating it raw, so ask your fishmonger specifically for that or look for it labeled at the seafood counter.

Options for Substitutions

This poke bowl is pretty forgiving when it comes to swaps, so here are some options:

• Salmon: You can use fresh tuna (ahi or yellowfin) instead of salmon for a more traditional poke bowl. Just make sure whatever fish you choose is sushi-grade and safe to eat raw.
• Soy sauce: If you’re watching sodium or avoiding gluten, tamari or coconut aminos work great here. Use the same amount, though coconut aminos will be slightly sweeter.
• Sriracha: Not a fan of sriracha? Try sambal oelek for a different heat profile, or use chili garlic sauce. You can also skip it entirely if you prefer a milder bowl.
• Rice wine vinegar: Apple cider vinegar or white wine vinegar can step in if needed. Start with a bit less since they can be slightly more acidic than rice wine vinegar.
• Honey: Maple syrup, agave nectar, or even white sugar dissolved in the pickling liquid will work in place of honey.
• Mayonnaise: For the spicy mayo, Greek yogurt or sour cream can substitute if you want a lighter option, though the texture will be slightly different.

Watch Out for These Mistakes While Cooking

The biggest mistake when making poke bowls is using the wrong type of salmon – you need sushi-grade or sashimi-grade fish from a trusted source since you’re eating it raw, and regular salmon from the grocery store isn’t safe for this recipe.

Cutting your salmon into uneven pieces will result in inconsistent marinating, so aim for uniform 3/4-inch cubes that soak up the soy sauce mixture evenly.

Don’t skip the refrigeration time for the salmon after mixing it with the marinade – at least 15-20 minutes in the fridge helps the flavors develop and keeps the fish at a safe temperature.

Finally, avoid over-marinating your salmon for more than an hour, as the acid in the soy sauce and vinegar can start to “cook” the fish and change its texture, making it mushy instead of tender.

What to Serve With Salmon Poke Bowl?

Since poke bowls are pretty filling on their own, I like to keep the sides simple and let the fresh salmon shine. A light miso soup makes a great starter and adds that authentic Japanese restaurant feel to your meal. If you want something crunchy on the side, edamame sprinkled with sea salt is perfect for snacking on between bites of your poke bowl. You could also add some seaweed salad or a few pieces of avocado right on top of the bowl itself for extra creaminess that pairs really well with the spicy mayo and sesame flavors.

Storage Instructions

Store: Since this poke bowl has raw salmon, you’ll want to eat it the same day you make it for the best quality and safety. If you have leftovers, keep them in an airtight container in the fridge for no more than 24 hours. The pickled cucumbers can be stored separately in their brine for up to a week.

Make Ahead: You can prep the components separately to save time. Make the pickled cucumbers up to 3 days in advance and keep them in the fridge. The sriracha mayo can also be mixed ahead and stored for up to a week. Just wait to cut and marinate the salmon until you’re ready to eat, since raw fish is best enjoyed fresh.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1200
• Protein: 50-60 g
• Fat: 35-42 g
• Carbohydrates: 110-125 g

Ingredients

For the salmon poke:

• 1.25 lb salmon (sushi-grade, skin removed)
• 1/3 cup soy sauce
• 3 tbsp green onions (thinly sliced)
• 1.5 tsp rice wine vinegar
• 2 tsp sriracha
• 1.5 tsp sesame oil
• 1 tsp sesame seeds
• 1/2 tsp fresh ginger (finely grated)

For the pickled cucumbers:

• 1/2 cup rice wine vinegar
• 1/2 cup water
• 1/4 cup honey
• 1 tsp salt
• 1/2 tsp red chili flakes
• 2 cucumbers (thinly sliced)

For the sriracha mayonnaise:

• 3 tbsp sriracha (I use Huy Fong Foods brand)
• 2 tbsp mayonnaise (I prefer Hellmann’s mayonnaise)

Step 1: Prepare the Salmon Poke Marinade

• 1.25 lb salmon
• 1/3 cup soy sauce
• 1.5 tsp rice wine vinegar
• 2 tsp sriracha
• 1.5 tsp sesame oil
• 1/2 tsp fresh ginger
• 3 tbsp green onions

Cut the sushi-grade salmon into bite-sized cubes (about ¾-inch pieces) and place in a bowl.

In the same bowl, add soy sauce, rice wine vinegar, sriracha, sesame oil, grated ginger, and sliced green onions.

Gently toss to combine, ensuring all salmon pieces are coated.

Cover and refrigerate for at least 30 minutes—I like to let it sit for up to 2 hours for deeper flavor development, but 30 minutes is the minimum.

Step 2: Make the Pickled Cucumber Base

• 1/2 cup rice wine vinegar
• 1/2 cup water
• 1/4 cup honey
• 1 tsp salt
• 1/2 tsp red chili flakes

In a pot, combine rice wine vinegar, water, honey, salt, and red chili flakes.

Bring to a boil over medium-high heat, stirring occasionally until the honey and salt fully dissolve.

Once boiling, remove from heat immediately—this prevents the vinegar from becoming too strong and the cucumbers from becoming mushy.

Step 3: Pickle the Cucumbers

• 2 cucumbers
• hot vinegar mixture from Step 2

Thinly slice the cucumbers and add them to the hot vinegar mixture from Step 2.

Stir gently to coat all cucumber slices evenly.

Let sit at room temperature for 10 minutes to allow the cucumbers to absorb the pickling liquid while maintaining a slight crunch.

Transfer to a container and refrigerate until ready to assemble—I find that chilled cucumbers work best in the final bowl.

Step 4: Make the Sriracha Mayonnaise

• 3 tbsp sriracha
• 2 tbsp mayonnaise

While the cucumbers pickle, whisk together sriracha and mayonnaise in a small bowl until smooth and fully combined.

Set aside until ready to use.

This can be made ahead and stored in the refrigerator for several days if needed.

Step 5: Assemble and Serve the Poke Bowls

• marinated salmon poke from Step 1
• pickled cucumbers from Step 3
• sriracha mayonnaise from Step 4
• 1 tsp sesame seeds

Divide your choice of rice or greens between bowls as the base.

Top each bowl with marinated salmon poke from Step 1, then add the pickled cucumbers from Step 3, draining excess liquid if needed.

Drizzle the sriracha mayonnaise from Step 4 over the top and finish with a sprinkle of sesame seeds.

Serve immediately while the salmon is still cool.

Asian Salmon Poke Bowl

Delicious Asian Salmon Poke Bowl recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Calories 1125 kcal

Ingredients

  

For the salmon poke::

• 1.25 lb salmon (sushi-grade, skin removed)
• 1/3 cup soy sauce
• 3 tbsp green onions (thinly sliced)
• 1.5 tsp rice wine vinegar
• 2 tsp sriracha
• 1.5 tsp sesame oil
• 1 tsp sesame seeds
• 1/2 tsp fresh ginger (finely grated)

For the pickled cucumbers::

• 1/2 cup rice wine vinegar
• 1/2 cup water
• 1/4 cup honey
• 1 tsp salt
• 1/2 tsp red chili flakes
• 2 cucumbers (thinly sliced)

For the sriracha mayonnaise::

• 3 tbsp sriracha (I use Huy Fong Foods brand)
• 2 tbsp mayonnaise (I prefer Hellmann's mayonnaise)

Instructions

 

• Cut the sushi-grade salmon into bite-sized cubes (about ¾-inch pieces) and place in a bowl. In the same bowl, add soy sauce, rice wine vinegar, sriracha, sesame oil, grated ginger, and sliced green onions. Gently toss to combine, ensuring all salmon pieces are coated. Cover and refrigerate for at least 30 minutes—I like to let it sit for up to 2 hours for deeper flavor development, but 30 minutes is the minimum.
• In a pot, combine rice wine vinegar, water, honey, salt, and red chili flakes. Bring to a boil over medium-high heat, stirring occasionally until the honey and salt fully dissolve. Once boiling, remove from heat immediately—this prevents the vinegar from becoming too strong and the cucumbers from becoming mushy.
• Thinly slice the cucumbers and add them to the hot vinegar mixture from Step 2. Stir gently to coat all cucumber slices evenly. Let sit at room temperature for 10 minutes to allow the cucumbers to absorb the pickling liquid while maintaining a slight crunch. Transfer to a container and refrigerate until ready to assemble—I find that chilled cucumbers work best in the final bowl.
• While the cucumbers pickle, whisk together sriracha and mayonnaise in a small bowl until smooth and fully combined. Set aside until ready to use. This can be made ahead and stored in the refrigerator for several days if needed.
• Divide your choice of rice or greens between bowls as the base. Top each bowl with marinated salmon poke from Step 1, then add the pickled cucumbers from Step 3, draining excess liquid if needed. Drizzle the sriracha mayonnaise from Step 4 over the top and finish with a sprinkle of sesame seeds. Serve immediately while the salmon is still cool.