Salmon Poke Bowl
- By Amy Dong
- Updated Aug. 25, 2026
If you love poke bowls but don’t want to pay restaurant prices, you’re in luck. My family often craves poke bowls, so I started making this homemade Salmon Poke Bowl. which requires zero actual cooking. It’s healthy, protein-packed, and loaded with umami flavor from fresh salmon, tamari sauce, furikake, and seasonings. Use homemade poke in hand rolls, too.
In This Article
- What is a Poke Bowl?
- Where Can I Buy Sushi or Sashimi Grade Salmon?
- Amy’s Notes
- Key Ingredients
- Substitutions and Variations
- Step-by-Step Recipe Instructions
- How to Prep Ahead
- Watch Us Make This Recipe
- Salmon Poke Bowl Recipe
- What to Serve with Salmon Poke Bowls
- Frequently Asked Questions
- More to Cook and Eat
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What is a Poke Bowl?
Poke (pronounced poke-ay) is a classic Hawaiian dish that literally means “to slice or cut.” It’s traditionally made with fresh sushi-grade fish tossed in a quick soy sauce marinade.
For the toppings, you can get as creative as you’d like. Use any of your favorites, such as chopped scallions, cilantro, crisp fried onions, or black sesame seeds.
Where Can I Buy Sushi or Sashimi Grade Salmon?
Many local fishmongers and specialty seafood markets sell fish suitable for sushi or sashimi. Most Japanese or reputable Asian supermarkets and even some Whole Foods markets carry flash frozen tuna or salmon that is suitable as well. Note that the terms “sashimi-grade” and “sushi-grade” aren’t technically used by the FDA. It usually means the fish was handled and chilled rapidly after being caught to maintain top quality. To keep your salmon safe and fresh once you get home, minimize its exposure to air and maintain a temperature as close to 32°F (0°C) as possible and eat it the same day you purchase it.
Amy’s Notes
You don’t need to fly to Oahu (or shell out $20 at a poke shop) to get your poke fix! Once I started making poke at home, there was no going back. We pair homemade poke bowls with short grain white rice or this quick brown rice recipe for bowls, and sometimes make hand-rolls for fun. Here’s why this recipe is on repeat in our house:
- 100% no-cook: Perfect for hot days or ultra-busy weeknights when turning on the stove is out of the question.
- 30-minute prep: Just a quick chop, a simple toss, and a brief chill in the fridge (prep time does not include resting/chilling time).
- High protein & healthy ingredients: Packed with sashimi-grade salmon and fresh avocado make this a feel-good dish.
- Super versatile: Eat it straight out of the bowl, over warm sushi rice, or wrapped in nori sheets for hand-rolls. I hope you love this!
Key Ingredients
- Sashimi-grade salmon fillet: Look for fresh, high-quality sashimi-grade salmon since we’re eating this raw. See above for how to source your fish.
- Soy sauce – Used to create the base of the marinade and create a satisfying umami flavor.
- Furikake seasoning: Brings that authentic salty, nutty crunch to every bite.
- Fresh ginger & lime juice: Brightens up the rich fish with a punch of fresh flavor.
- Avocado – Using an avocado that is not yet mushy adds texture to this otherwise soft dish along with an irresistibly creamy taste.
- Nori sheets – If you’re feeling a little fancy.
Substitutions and Variations
- Swap the Fish: Try sushi-grade ahi tuna, which is what we use in our Poke Bowl With Sriracha Mayo recipe. Use cooked shrimp or cooked scallops if you don’t prefer raw fish.
- Make it Vegetarian or Vegan: Use freshly cubed tofu, but make sure it’s labeled “firm” so it stays intact.
- Make it Spicy: Swirl in a spoonful of Sriracha or chili crisp to the marinade.
- Low-Carb Option: Skip the rice and serve over a bed of crisp cucumber ribbons or shredded cabbage.
Step-by-Step Recipe Instructions
- Add all ingredients to a bowl. Stir. Cover and put in the fridge to chill.
- Garnish and serve with a side of rice.
For full list of ingredients and instructions, see recipe card below.
How to Prep Ahead
- Prep Ahead: You can chop your scallions, onions, and whisk the soy marinade ingredients together up to a day ahead.
- Raw Seafood Safety: Because raw sashimi-grade fish is best at peak freshness, consume marinated poke within 24 hours of making it.
- Avocado Tip: Always cut and add your avocado right before serving so it stays bright green and creamy!
Watch Us Make This Recipe
Salmon Poke Bowl
Ingredients
- 1 pound quality sashimi grade salmon fillet, cubed
- ¼ cup good quality light soy sauce or Tamari sauce.
- 1 rounded tablespoon granulated sugar
- 2 tablespoons Furikake rice seasoning
- ½ – 1 teaspoon red pepper flakes, depending on your heat preference
- 1 teaspoon freshly grated ginger
- Juice from 1 wedge of a fresh lime
- ¼ cup chopped onion
- ¼ cup chopped scallion
- 6 cups cooked short grain sushi rice, see notes
- Half of a semi-firm avocado, cubed
- Optional toppings: sliced scallions, toasted sesame seeds, crumbled crispy seaweed snacks, fried onions/shallots, pickled ginger, Furikake, diced mango or pineapple, or edamame.
Instructions
- Add all ingredients together in a bowl. Toss to coat well. Cover tightly and chill for at least 1 hour. Keep cold until ready to serve.
- Serve over bowls of room-temperature cooked rice. Garnish as desired.
Notes
- Prep time does not include resting/chilling time.
- Substitutions/Variations: You can also use regular short grain or medium grain rice. Jasmine rice is also fine, but it will result in a less sticky/soft rice than short grain. See original article for some great ideas.
- To Make Hand Rolls: Cut nori sheets in half. Fill with desired amount of rice and salmon poke. Roll it up to form a cylinder shape. These are best when eaten the same day.
Nutrition (per serving)
What to Serve with Salmon Poke Bowls
Rice and Grains
Serve over warm, seasoned Asian Sticky Rice or Mexican Quinoa (One Pot).
Vegetables
Pair with a side Easy Roasted Vegetables for another healthy option.
Appetizers
Round out an island-inspired spread with Hawaiian Huli Huli Chicken skewers.
Frequently Asked Questions
Yes! Just make sure you’re buying high-quality salmon explicitly labeled as sashimi-grade or sushi-grade from a fishmonger you trust. Many Japanese supermarkets carry high quality fish.
No problem at all! You can easily swap in sushi-grade ahi tuna, or quickly pan-sear/smoke fresh salmon fillets before chopping them into cubes.
Yes! Made with simple ingredients, it’s full of healthy fats, protein, and a bit of fiber thanks to the onions and avocado.
Yes, as long as you use high-quality sushi-grade salmon, poke is safe to consume raw. As with all raw seafood, there is minimal risk involved in consumption.
You can whisk the sauce and chop your aromatics a day early. Once the raw salmon is mixed with the marinade, it’s best enjoyed within 24 hours. Hold off on adding the avocado until right before serving so it stays bright green!
It certainly can be! Just make sure to use certified gluten-free Tamari or coconut aminos in place of standard soy sauce.
Marinated raw fish is best consumed within 24 hours for peak safety and texture.
Serve over warm or room-temperature rice. Hot rice will warm up the raw fish, while cold rice ruins the texture of sushi rice.
Yes, as written, this recipe is naturally dairy-free and egg-free, unless you opt to add a mayo-based sauce as a topping.
More to Cook and Eat
- Poke Bowl Recipe (with Sriracha Mayo) – This flavorful, gluten-free recipe brings all the fun of your favorite poke shop right to your own home.
- Hawaiian Huli Huli Chicken – Tender and mouthwatering, this chicken is the only grilling recipe you’ll ever need.
- Hawaiian Grilled Pork Chops – Sweet pineapple and warm spices combine to create an amazing flavor; it really doesn’t get any better than this.
- Hawaiian BBQ Grilled Chicken Recipe – This simple chicken dish is marinated overnight and cooked in just 10 minutes for the best sweet and savory flavor.
- Slow Cooker Kalua Pork [Easy Meal Prep] – If you’re looking for a new meal prep recipe, this one is destined for you.