Salmon Poke Bowl Recipe (Tastes Like Sushi in a Bowl)

This salmon poke bowl combines fresh raw salmon with seasoned sushi rice, creamy avocado, and umami-rich toppings. It’s essentially deconstructed sushi served in a more casual, customisable format that takes just 30 minutes to prepare.

Poke (pronounced “poh-kay”) originated in Hawaii and has become popular worldwide for good reason. You get all the flavours of your favourite sushi roll without any rolling required. The salmon marinates briefly in sesame oil, soy sauce, and honey whilst you prepare the rice and toppings.

This recipe uses sushi-grade salmon, short-grain rice seasoned with rice vinegar, and wakame seaweed for authentic Japanese flavours. Top it with wasabi mayo, pickled ginger, and toasted sesame seeds for a restaurant-quality bowl at home.

What Makes This Salmon Poke Special

Sushi rice with wakame seaweed
Cooking dried wakame directly in the rice water creates tender ribbons of seaweed throughout. It adds oceanic umami without the need to crumble nori sheets.

Quick marinade with depth
Sesame oil, soy sauce, and honey create a glaze that coats the salmon without overpowering its natural flavour. Just 10 minutes marinating is enough.

Wasabi mayo for creaminess
Mixing wasabi paste with Japanese Kewpie mayonnaise gives you that creamy drizzle found on restaurant sushi rolls. It adds heat and richness in one component.

Customisable toppings
Build your salmon poke bowl with whatever you love. Avocado, cucumber, edamame, radish, and pickled ginger all work beautifully. This is an excellent dish for casual entertaining.

Choosing the Right Salmon

Buy sushi-grade or sashimi-grade salmon.
This is essential when eating raw fish. Sushi-grade means it’s been frozen to specific temperatures that kill parasites, making it safe to eat raw.

Look for bright, firm flesh.
Fresh salmon should smell clean and oceanic, never fishy. The flesh should bounce back when pressed and have a vibrant coral-pink colour.

Remove pin bones and skin.
Ask your fishmonger to do this, or use tweezers to pull out any remaining pin bones yourself. Skin should be completely removed before cubing.

Cut against the grain.
This creates more tender pieces. Cut the salmon into 2 cm cubes for the best texture in each bite.

Tuna works too
Swap salmon for sushi-grade tuna if you prefer. Both work equally well with this marinade and rice base.

How to Make Perfect Sushi Rice

Rinse thoroughly
Wash short-grain sushi rice 3-4 times until the water runs clear. This removes excess starch that would make the rice gummy.

Cook with wakame
Add a generous pinch of dried wakame to the cooking water. It rehydrates as the rice cooks, infusing oceanic flavour throughout.

Season whilst hot
Mix the warm rice with seasoned rice vinegar (rice vinegar, sugar, and salt heated together). The rice absorbs the dressing better when it’s still warm.

Serve warm or cold
Either temperature works. For cold rice, rinse under cold water after draining to stop the cooking process. For warm rice, have all other components ready before assembling.

Fan to cool quickly
Traditional sushi preparation involves fanning the rice whilst mixing in the vinegar. This creates a glossy finish and prevents clumping.

Building Your Salmon Poke Bowl

Start with seasoned rice
Scoop it into the bottom of your bowl as a base. You want enough to balance the protein and toppings.

Add marinated salmon
Arrange the cubed salmon on one side rather than mixing it through. This lets you taste each component clearly.

Layer your toppings
Add avocado, cucumber, edamame, or whatever vegetables you’re using. Keep them in separate sections for visual appeal.

Garnish generously
Sprinkle with toasted sesame seeds (black, white, or both), sliced spring onions, and pickled ginger. Add a pinch of togarashi (Japanese seven-spice) for heat.

Drizzle with wasabi mayo

Ingredient Substitutions & Variations

Rice alternatives
Brown or black rice, quinoa, or cauliflower rice works if you want different textures or nutrition profiles. Could you season them the same way?

No wakame seaweed?
Crumble toasted nori sheets and mix into the rice after cooking. You’ll lose some oceanic flavour but still get seaweed presence.

Kewpie mayo substitute
Regular mayonnaise works, though Kewpie has a richer, slightly sweeter flavour from using only egg yolks. Add a tiny squeeze of lemon to regular mayo.

Fresh toppings to try
Julienned cucumber, shelled edamame, shredded daikon radish, thinly sliced red cabbage, diced mango for sweetness, or crispy fried shallots.

Spice it up
Add sliced fresh chilli, sriracha drizzle, or extra togarashi if you want more heat beyond the wasabi mayo.

Make it cooked
If you’re not comfortable with raw fish, use cooked salmon instead. Grill or pan-sear the salmon, let it cool, then proceed with the recipe.

FAQ for Salmon Poke

What does poke mean?

Poke (pronounced “poh-kay”) is a Hawaiian word meaning “to slice” or “cut crosswise into pieces.” It traditionally refers to raw fish salad served as an appetiser or main course.

Is salmon poke safe to eat?

Yes, when you use sushi-grade or sashimi-grade salmon from a reputable source. This designation means the fish has been frozen to temperatures that kill parasites, making it safe to consume raw.

Can I use regular salmon from the supermarket?

No. Only use salmon specifically labelled as sushi-grade or sashimi-grade. Regular salmon hasn’t been treated to the standards required for raw consumption and may contain parasites.

What’s the difference between poke and sushi?

Poke is served in a bowl with rice and toppings, whilst sushi is shaped into rolls or nigiri. Poke is easier to assemble and more customisable, but both feature raw fish and seasoned rice.

How long can poke sit out?

Raw fish should never sit at room temperature for more than 2 hours. Keep your poke bowl refrigerated until ready to serve, especially in warm weather.

What is wakame seaweed?

Wakame is an edible seaweed commonly used in Japanese cuisine. It comes dried and rehydrates when cooked, adding oceanic umami flavour and tender texture.

Can I make poke bowls ahead for meal prep?

Store all components separately and assemble just before eating. The fish stays fresher and the rice won’t become soggy. Maximum storage time is 1 day for optimal safety and quality.

What is togarashi spice?

Togarashi (or shichimi togarashi) is a Japanese seven-spice blend containing chilli, orange peel, sesame seeds, ginger, nori, and Sichuan pepper. It adds complex heat and is available at Asian supermarkets.

Do I need an Asian supermarket for ingredients?

Most ingredients are available at larger supermarkets. Asian supermarkets offer better selection for items like wakame, Kewpie mayo, togarashi, and pickled ginger,

Recipe – makes 2 generous bowls

Salmon Poke Bowl Recipe

Fresh salmon poke bowl with seasoned sushi rice, avocado, and wasabi mayo

Print Recipe

Prep Time:14 minutes mins

Cook Time:26 minutes mins

Ingredients

Rice Ingredients:

• 200 grams 1 cup short-grain sushi rice
• Good pinch of dried wakame seaweed
• 2 tablespoons rice wine vinegar
• 1 teaspoon salt
• 1½ tablespoons sugar

Salmon & Marinade:

• 300-400 grams 10-14 oz sushi-grade salmon fillet, skinned and pin bones removed
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame seeds black, white, or mixed
• 2 tablespoons finely chopped spring onions

Bowl Toppings:

• ½-¾ avocado cubed
• Pickled ginger slices
• Togarashi spice Japanese seven-spice
• Additional sesame seeds and spring onions to garnish
• Kewpie wasabi mayonnaise mix wasabi paste with Kewpie mayo to taste

Instructions

• Bring 1.25 litres (5 cups) of water to the boil in a medium pot. Rinse sushi rice 3-4 times until the water runs clear. Add rice and dried wakame to boiling water. Cook uncovered on high for 10 minutes, then reduce the heat to low for an additional 10 minutes. Drain. For cold rice, rinse under cold water. For warm rice, proceed immediately.
• Make rice dressing: Combine rice wine vinegar, salt, and sugar in a small pot. Bring to the boil, stirring until dissolved. Mix with the cooked rice (hot or cold).
• Cut salmon into 2 cm (¾-inch) cubes. Combine with sesame oil, soy sauce, honey, sesame seeds, and spring onions. Mix gently and let marinate for 10 minutes whilst you prep other components.
• Divide seasoned rice between two bowls. Top with marinated salmon, avocado cubes, pickled ginger, and garnishes. Drizzle with wasabi mayo.
• Serve immediately with extra soy sauce on the side.

Notes

Storage Instructions

Poke bowls are best eaten fresh, but you can prep components ahead of time for quick assembly.

Marinated salmon
Keep refrigerated for up to 4 hours maximum. Don’t leave raw fish marinating overnight, as the acid begins to “cook” the fish.

Seasoned rice
Store in an airtight container in the fridge for up to 2 days. Bring to room temperature or gently reheat before serving.

Prepped toppings
Cut vegetables and store separately in sealed containers for up to 1 day. Keep avocado with the stone still in to prevent browning, or squeeze lemon juice over cut surfaces.

Wasabi mayo
Mix and refrigerate in a sealed jar for up to 1 week. The flavour intensifies over time.

Never freeze
Raw salmon should not be frozen again after being defrosted for sushi-grade use. The texture deteriorates significantly.

Make the rice in advance to save time on the day and to allow it to cool.

Servings: 2

Author: Sam Linsell

A few of my other favourite salmon recipes:

Herb & fennel crusted salmon with garlic roasted sweet potatoes

Creamy salmon pasta with spinach & capers

Jamie Oliver’s fantastic fish pie

Roasted salmon with a miso & orange glaze

Miso salmon & cucumber salad

Vietnamese caramel salmon in the Instant Pot

Salmon poached in lapsang souchong tea, with ginger,  lemon and honey

Smoked salmon omelette with chive crème fraiche

Salmon burger on a black brioche bun

References:

Huffington Post Taste

The Kitchn

Food & Wine – How to make sushi rice

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