Ever dreamed of creating restaurant-quality poke at home; without the hefty price tag or long wait times? Let me show you how easy and satisfying it is to make your own salmon poke recipe right in your own kitchen. This vibrant dish transforms sushi-grade salmon into a fresh, flavor-packed bowl inspired by traditional Hawaiian poke, perfect for warm days or light, nourishing meals.
With just 15 minutes of prep, you’ll have a bowl full of tender salmon cubes, crisp veggies, and a crave-worthy soy-sesame dressing that’s bursting with umami. Whether you're a poke pro or trying it for the first time, this salmon poke recipe is approachable, customizable, and downright addictive.
I love whipping up this salmon poke recipe when I want something that feels both indulgent and wholesome. And trust me; once you try it, you’ll want to keep this one on regular rotation. Fresh, fast, and full of flavor... that’s what makes this the ultimate salmon poke recipe for any home cook.
Why You'll Love This Salmon Poke Recipe
If you’ve been hearing the buzz around poke (pronounced poh-kay) and wondering what all the hype is about, you’re in for a treat. This vibrant, Hawaiian-born dish started with humble roots; fresh-caught fish seasoned simply and served over rice. Over time, it’s evolved into a globally loved, customizable bowl of goodness that’s as nourishing as it is satisfying.
Our salmon poke recipe captures that same island spirit with a fresh, modern twist. Using easy-to-find ingredients and sushi-grade salmon, it brings together everything you love about poke: bold, clean flavors, gorgeous textures, and feel-good nutrition. Whether you’re whipping it up for a weeknight dinner or serving it at a gathering to impress your foodie friends, this salmon poke recipe checks all the boxes.
The best part? You don’t need to be a professional chef to master this dish. With just a few simple steps, you can bring the taste of Hawaii right to your kitchen. I promise; once you try this salmon poke recipe, it’ll earn a permanent spot in your meal rotation. It’s fresh, fun, and absolutely delicious!
Jump to:
- Ingredients
- Instructions
- Hints and Tips
- Dietary Benefits & Serving Suggestions
- Recipe Variations & Substitutions
- Equipment For Salmon Poke Recipe
- Storage
- “The Day I Fell in Love with Poke” ; A Secret Behind My Favorite Salmon Poke Recipe
- FAQ
- Bring the Island Vibes Home; One Bite at a Time
- Related
- Pairing
- Salmon Poke Recipe
Ingredients
the Salmon Poke:
- Sushi-grade salmon, cut into ¾-inch cubes
- Soy sauce
- Sesame oil
- Rice vinegar
- Mirin (Japanese sweet rice wine)
- Fresh ginger
- Green onions, thinly sliced
- Toasted sesame seeds
the Bowl Base:
- Sushi rice, cooked and cooled
- Avocado, sliced
- Cucumber, diced
- Edamame, shelled
- Pickled ginger
- Nori (seaweed), cut into strips
- Spicy mayo for drizzling (optional)
Instructions
Preparing the Rice
- Rinse the sushi rice thoroughly until the water runs clear
- Cook according to package instructions
- Season with rice vinegar and let cool to room temperature
- Pro tip: Gently fold the rice instead of stirring to prevent it from becoming mushy
Preparing the Salmon
- Check the salmon for any bones and remove them with tweezers
- Cut the salmon against the grain into ¾-inch cubes
- Place the cubed salmon in a large bowl
Making the Marinade
- In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, and mirin
- Add grated ginger and mix well
- Pour the marinade over the salmon
- Gently fold in green onions and sesame seeds
- Let marinate for 5-10 minutes (avoid marinating longer as the acid will start to "cook" the fish)
Assembling the Poke Bowls
- Divide the cooled rice between serving bowls
- Arrange the marinated salmon in the center
- Place avocado, cucumber, and edamame around the salmon
- Garnish with pickled ginger and nori strips
- 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
“The Day I Fell in Love with Poke” ; A Secret Behind My Favorite Salmon Poke Recipe
I still remember it like it was yesterday; the warm breeze off the ocean, the sound of waves crashing in the distance, and that first bite of poke that changed everything. I was sitting on a quiet beach in Maui, sun on my shoulders, legs covered in sand, holding a humble little paper bowl. Inside was the most tender, glistening salmon I had ever tasted; marinated just right, nestled over sticky rice with sweet onion, seaweed, and a kiss of sesame. No frills. Just pure, honest flavor. That was the moment I fell in love with poke.
When I came home, I couldn’t stop thinking about it. I wanted to bottle that memory and bring it back to life; not just for me, but for anyone who craved something fresh, wholesome, and soul-satisfying. That’s how this salmon poke recipe was born. It took some experimenting, a few not-so-great attempts, and finally, a version that captured the heart of that first bite. But I wanted to make it easy, too; something anyone could whip up without fancy tools or flying to Hawaii.
The real secret? It starts with honoring the fish. I always choose the highest quality, sushi-grade salmon; vibrant in color, firm in texture, and with that clean ocean scent. Right before dicing, I pop it in the freezer for 15 minutes; a trick I learned from a sushi chef that keeps it beautifully firm and easy to cut. Then comes the marinade: a simple blend of soy sauce, sesame oil, rice vinegar, mirin, and freshly grated ginger. It’s light, balanced, and brings out the buttery richness of the salmon without overpowering it. This extra step gives the salmon poke recipe its irresistible depth.
What I love most is how versatile this dish is. Whether you’re serving it up on a sunny afternoon, packing it for a picnic, or turning a quiet Tuesday night into something special, this salmon poke recipe just feels good. It’s fresh. It’s fast. And it’s full of flavor that brings people together.
Every time I make this bowl, I think back to that day in Maui; and now, it feels like I’m sharing a little piece of it with you. I hope this salmon poke recipe becomes one of your favorites too, not just because it’s delicious, but because it’s made with care, joy, and a little wanderlust in every bite.
FAQ
Can You Eat Salmon Raw in Poke?
Yes, you can eat raw salmon in a poke bowl, but it must be sushi-grade from a reputable source. Sushi-grade salmon is flash-frozen to kill parasites, making it safe to consume raw. Always check for freshness; bright color, firm texture, and a clean oceanic smell are key indicators. When in doubt, ask your fishmonger!
What type of salmon is used for poke?
The best salmon for poke is sushi-grade, often wild-caught sockeye, king, or Atlantic salmon. It should be labeled safe for raw consumption and purchased from a reputable fishmonger or Japanese market. Look for firm flesh, vibrant color, and a clean scent. When sushi-grade isn’t available, cooked salmon is a great alternative for poke bowls.
What are the ingredients in poke?
A classic salmon poke bowl includes sushi-grade salmon, soy sauce, sesame oil, rice vinegar, and aromatics like ginger and green onion. It's served over rice and topped with fresh veggies like avocado, cucumber, and edamame. Optional add-ins include pickled ginger, nori, spicy mayo, or tropical fruits like mango. It’s fresh, customizable, and packed with flavor.
Are salmon poke bowls healthy for you?
Yes! Salmon poke bowls are nutrient-dense and balanced. Salmon is rich in omega-3 fatty acids and high-quality protein, while toppings like avocado, edamame, and cucumber add fiber, vitamins, and minerals. Choose brown rice or greens for added nutrition. Just go easy on sauces if you're watching sodium. Overall, they’re a wholesome, satisfying meal option.
Bring the Island Vibes Home; One Bite at a Time
This Salmon Poke Recipe isn’t just a dish; it’s an experience. It’s a passport to the tropics, a bowl full of color, nourishment, and joy that you can make right in your own kitchen. From the delicate cubes of marinated, sushi-grade salmon to the layers of crunchy cucumber, creamy avocado, and fragrant sesame, every ingredient in this recipe works together to create something that feels restaurant-worthy; but made with your own hands, heart, and creativity.
What makes this salmon poke recipe so special is its simplicity. You don’t need a culinary degree or exotic ingredients to make something truly extraordinary. All you need is a little care, a sharp knife, and the right balance of flavors. It’s dishes like this that remind me why I started Tasty Eats Co in the first place; to show that cooking at home can be just as magical as dining out, and that every meal can carry a story, a memory, or a moment of inspiration.
And if you’re looking to build an unforgettable meal around this poke bowl, I’ve got you covered. Want to add a cozy, creamy side that’s always a crowd-pleaser? Serve it with a bowl of our velvety Boursin Cheese Pasta; the rich, garlicky sauce pairs beautifully with the lightness of the poke. It’s a fusion-style dinner that feels elevated but is super easy to pull off.
And for dessert? You have to try our nostalgic, bakery-style Strawberry Crunch Cupcakes. They’re sweet, playful, and the perfect way to end your poke night on a high note. Trust me; between the silky salmon, the cheesy pasta, and those strawberry-studded cupcakes, your guests (or your future self!) will be raving for days.
So here’s your invitation: turn an ordinary day into something deliciously memorable. Let this salmon poke recipe be your go-to for moments when you want to feel nourished, inspired, and just a little bit transported. After all, the best meals are the ones that make you feel something.
Related
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Pairing
These are my favorite dishes to serve with Salmon Poke Recipe
Salmon Poke Recipe
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 Japanese sweet rice wine
- 1 tablespoon fresh ginger grated
- Mixed sesame seeds black and white
- Fresh basil leaves
the Bowl Base
- 2 cups sushi rice cooked & cooled
- 1 avocado sliced
- 1 large cucumber diced
- 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
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