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–+ servings

Salmon Poke Bowl

Fresh, vibrant salmon poke with a light soy–sesame–lime marinade, piled over warm sushi rice and topped with crunchy cucumber, creamy avocado, and sesame. No-cook, halal-friendly, and customizable for busy weeknights or meal prep.
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Prep Time 15 minutes
Total Time 25 minutes
Course Dinner, Main Course, Meal Prep
Cuisine Hawaiian, Japanese Fusion
Servings 2 bowls
Calories 520 kcal

Ingredients
  

  • 8 oz sushi-grade salmon, diced (225 g)
  • 2 Tbsp soy sauce or tamari
  • 1 Tbsp sesame oil
  • 1 tsp rice vinegar or lime juice
  • 1 tsp honey or agave (optional)
  • 1 tsp sriracha (optional, for heat)
  • 1 tsp fresh ginger, grated
  • 1 clove garlic, minced
  • 1 cup cooked sushi rice (or brown rice/quinoa)
  • 1/2 medium avocado, diced
  • 1/3 cup cucumber, diced
  • 1/3 cup shredded carrot
  • 2 Tbsp green onions, sliced
  • 1 Tbsp sesame seeds (black or white)
  • nori strips (optional)
  • pickled ginger (optional)
  • edamame (optional)
  • radish slices (optional)
  • microgreens (optional)

Instructions
 

  • Cook rice according to package directions; fluff and let cool to warm or room temperature.
  • In a mixing bowl, whisk soy sauce (or tamari), sesame oil, rice vinegar (or lime juice), honey, sriracha, ginger, and garlic to make the marinade.
  • Add diced sushi-grade salmon to the bowl, toss gently to coat, and refrigerate for 15–30 minutes.
  • Divide cooked rice between two serving bowls.
  • Top with marinated salmon, allowing excess marinade to drip off so the rice doesn’t get soggy.
  • Arrange avocado, cucumber, shredded carrot, and any optional toppings around the bowl.
  • Finish with sliced green onions and sesame seeds. Serve immediately; enjoy chilled or at room temperature.

Nutrition

Serving: 1bowlCalories: 520kcalCarbohydrates: 52gProtein: 32gFat: 24gSaturated Fat: 3.5gSodium: 800mgFiber: 6gSugar: 5g
Keyword Easy Dinner, Gluten-Free Option, Healthy, High Protein, No Cook, Poke Bowl, Salmon Poke Bowl
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