Easy Salmon Poke Recipe

Transform fresh salmon into a vibrant, flavor-packed Hawaiian-inspired poke bowl right in your kitchen. This salmon poke recipe brings together tender chunks of sushi-grade salmon, crisp vegetables, and a umami-rich soy-sesame dressing that'll make you feel like you're dining at a high-end poke restaurant. Perfect for hot summer days or whenever you're craving something fresh and healthy, this dish comes together in just 15 minutes.

Why You'll Love This Salmon Poke Recipe

Poke (pronounced "poh-kay") has taken the culinary world by storm, and for good reason. This traditional Hawaiian dish originally made with fresh-caught fish has evolved into a customizable bowl of goodness that's both healthy and incredibly satisfying. Our salmon poke recipe strikes the perfect balance between authentic flavors and easy-to-find ingredients, making it an ideal choice for both weeknight dinners and impressive entertaining.

Ingredients

the Salmon Poke:

• 1 pound sushi-grade salmon, cut into ¾-inch cubes
• ¼ cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon mirin (Japanese sweet rice wine)
• 1 tablespoon grated fresh ginger
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds

the Bowl Base:

• 2 cups sushi rice, cooked and cooled
• 1 ripe avocado, sliced
• 1 cup cucumber, diced
• ½ cup edamame, shelled
• ¼ cup pickled ginger
• 2 sheets nori (seaweed), cut into strips
• Spicy mayo for drizzling (optional)

Instructions

Preparing the Rice

1. Rinse the sushi rice thoroughly until the water runs clear
2. Cook according to package instructions
3. Season with rice vinegar and let cool to room temperature
4. Pro tip: Gently fold the rice instead of stirring to prevent it from becoming mushy

Preparing the Salmon

1. Check the salmon for any bones and remove them with tweezers
2. Cut the salmon against the grain into ¾-inch cubes
3. Place the cubed salmon in a large bowl

Making the Marinade

1. In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, and mirin
2. Add grated ginger and mix well
3. Pour the marinade over the salmon
4. Gently fold in green onions and sesame seeds
5. Let marinate for 5-10 minutes (avoid marinating longer as the acid will start to "cook" the fish)

Assembling the Poke Bowls

1. Divide the cooled rice between serving bowls
2. Arrange the marinated salmon in the center
3. Place avocado, cucumber, and edamame around the salmon
4. Garnish with pickled ginger and nori strips
5. Drizzle with spicy mayo if desired

Hints and Tips

The quality of your salmon is crucial for this recipe. Always use sushi-grade salmon from a reputable fishmonger or Japanese market. The fish should be bright in color, firm to the touch, and have a clean, oceanic smell. If you can't find sushi-grade salmon, this recipe can also be made with cooked salmon - simply grill or pan-sear the salmon and let it cool before cubing.

Dietary Benefits & Serving Suggestions

This salmon poke bowl is packed with nutrition. Salmon is rich in omega-3 fatty acids, high-quality protein, and vitamin D. Combined with fiber-rich vegetables and wholesome rice, it creates a well-balanced meal that's both satisfying and nutritious. For a low-carb version, serve over cauliflower rice or mixed greens.

Recipe Variations & Substitutions

• Make it gluten-free by using tamari instead of soy sauce
• Swap rice for quinoa or cauliflower rice for a lower-carb option
• Try different toppings like mango, pineapple, or macadamia nuts for added texture
• Make it spicy by adding sriracha or chili oil to the marinade
• Use brown rice instead of sushi rice for added fiber

Equipment For Salmon Poke Recipe

• Sharp knife for cutting the salmon
• Rice cooker or medium saucepan for the rice
• Mixing bowls
• Cutting board
• Fish tweezers for removing bones

Storage

While poke is best enjoyed fresh, you can store the components separately in airtight containers:

• Marinated salmon: up to 24 hours in the refrigerator
• Cooked rice: up to 3 days in the refrigerator
• Prepared vegetables: up to 2 days in the refrigerator
• Avoid freezing poke as it will affect the texture of both fish and vegetables

FAQ

Now that you have all the tips and tricks for making the perfect salmon poke bowl, it's time to give it a try! This recipe is infinitely customizable, so don't be afraid to experiment with different toppings and seasonings to make it your own.

Share your creations with us in the comments below, and don't forget to save this recipe for your next seafood craving!

If you enjoyed the Easy Salmon Poke Recipe, the Easy Instant Pot Chicken Tacos Recipe is another quick and tasty option you'll love!

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Easy Salmon Poke Recipe

Fresh, vibrant, and easy to make, this Hawaiian-inspired salmon poke bowl combines tender cubes of sushi-grade salmon with creamy avocado, crisp vegetables, and fluffy rice. Ready in just 30 minutes, it's a perfect balance of flavors and textures that's both healthy and satisfying.

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Course: Main Course

Cuisine: Japanese

Keyword: Salmon Poke Recipe

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 462kcal

Cost: $20

Equipment

• Sharp knife for cutting the salmon
• Rice cooker or medium saucepan for the rice
• Mixing bowls
• Cutting board
• Fish tweezers for removing bones

Ingredients

the Salmon Poke

• 1 lb sushi-grade salmon cut into 1-inch cubes
• ¼ cup soy sauce
• 2 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon mirin
• 1 tablespoon fresh ginger grated
• Mixed sesame seeds black and white
• Fresh basil leaves

the Bowl Base

• 2 cups sushi rice
• 1 ripe avocado
• 1 large cucumber
• 1 cup purple cabbage
• 1 cup edamame shelled
• 2-3 fresh jalapeños
• 1 orange
• Red chili flakes optional

Instructions

Cook Rice

• Rinse sushi rice until water runs clear
• Cook according to package instructions
• Let cool to room temperature

Prepare Salmon

• Cut salmon into 1-inch cubes
• Whisk together: soy sauce, sesame oil, rice vinegar, mirin, and grated ginger
• Gently toss salmon in marinade
• Let marinate 5-10 minutes (no longer)

Prep Vegetables

• Slice avocado into fan pattern
• Cut cucumber into 1-inch cubes
• Finely shred purple cabbage
• Thinly slice jalapeños
• Cut orange into thin slices
• Shell edamame if necessary

Assemble Bowl

• Place rice on one side of bowl
• Arrange marinated salmon next to rice
• Create sections with:
• Fanned avocado slices
• Seasoned cucumber cubes
• Shredded cabbage
• Edamame
• Garnish with:
• Fresh basil
• Jalapeño slices
• Orange slices
• Mixed sesame seeds

Notes

• Use only sushi-grade salmon from a trusted source
• Don't marinate salmon longer than 10 minutes
• Serve immediately for best freshness
• Rice should be room temperature, salmon cold

Nutrition

Calories: 462kcal | Carbohydrates: 38g | Protein: 31g | Fat: 22g | Saturated Fat: 3.8g | Polyunsaturated Fat: 6.5g | Monounsaturated Fat: 12.2g | Potassium: 884mg | Fiber: 7g | Sugar: 4g | Vitamin A: 892IU | Vitamin C: 42mg | Calcium: 98mg | Iron: 1mg