Full of fresh flavors, learn how to make a simple cooked salmon poke bowl with marinated salmon bites, avocado, rice, green onions, and cucumbers topped with a simple sriracha mayo.
When I am craving sushi at home, this cooked poke bowl recipe is what I turn to! It has all of the flavors of a salmon sushi roll, in an easy to make bowl format.
It is topped with the perfect blend of crunchy and creamy. Crunchy from cucumber and fresh jalapeno, and creamy from ripe avocado and spicy mayo.
Typically poke is made with raw fish, such as salmon or tuna, but not everyone has access to sushi grade tuna at home. This cooked salmon bowl is a great alternative!
This bowl makes an awesome lunch or dinner because it can be made in minutes, and it is full of protein, fat, and carbs and really satisfying.
Looking for more seafood inspiration? Try Buttery Shrimp Scampi, Cajun Butter Shrimp, or Creamy Shrimp with Zoodles.
What is a poke bowl?
Poke Bowls are a traditional hawaiian dish of raw fish tossed in sauce and often served on top of rice with various veggies and seasonings. It can be eaten as a snack or a main dish.
Ingredient Notes
- Salmon- You can used salmon fillets or precut salmon cubes. Remove the skin and cut into bite sized pieces.
- Marinade- This marinade is simple, but adds a delicious teriyaki flavor to the salmon. You'll need avocado oil, soy sauce, rice wine vinegar, sesame oil, garlic, and honey.
- Fresh Toppings- Avocado, jalapeno, cucumber, green onions, edamame, sesame seeds. This is just a guideline, feel free to use your favorites.
- Cooked Rice- Jasmine or basmati work well. This also is a great dish to use up leftover rice if you have it. For more recipes using up leftover rice, try green curry fried rice and kimchi tuna fried rice.
- Sriracha Mayo- As simple as combining mayo and sriracha sauce. Add more or less hot sauce based on your heat preferences. Another great sauce for these cooked poke bowls- Gochujang Aioli.
How to Make Cooked Poke Bowls with Salmon
Carefully remove salmon skin. Cut salmon into 1-2 inch chunks. Place into a bowl and top with avocado oil, soy sauce, rice wine vinegar, honey, sesame oil, and minced garlic. Stir to coat. Place in the fridge and allow to marinate for 30 minutes.
Preheat oven to 400 degrees. Place salmon pieces on a baking dish and cook for 12 minutes, or until cooked through.
Split between 2 bowls, place down a portion of rice.
Add baked salmon, as well as edamame, sliced avocado, cucumber, and jalapeno.
Stir together mayonnaise and sriracha in a small bowl and drizzle over top of the salmon poke bowls.
Top with sesame seeds and green onions.
Recipe Tips
- I like to marinate the salmon for at least 30 minutes for more pronounced flavor than if you were to cook it immediately.
- These rice bowls work great for meal prep. Double or triple the recipe to make lunches for yourself for the whole week.
- If you want to use raw fish in this, you totally can. I used cooked salmon here, but if you are able to find raw sushi grade salmon from a reputable source, go for it! Some asian markets, well stocked grocery stores, even local sushi restaurants would be good places to check. Raw fish is absolutely lovely in this, and more traditional. Cooked salmon is what I had on hand, so that's what I used.
- If you prefer, you can pan fry or air fry salmon instead of baking it.
Did you enjoy this Cooked Salmon Poke Bowl? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you!
Cooked Salmon Poke Bowl
Ingredients
- 2 cups cooked rice
- ½ lb. salmon skin removed
- 1 tbsp. avocado oil or olive oil
- ¼ cup soy sauce
- 1 tbsp. rice wine vinegar
- 1 tbsp. honey
- 1 tbsp. toasted sesame oil
- 2 garlic cloves minced
- ¼ english cucumber diced
- ½ avocado sliced thinly
- ½ cup shelled edamame
- 1 jalapeno thinly sliced
- sesame seeds to taste
- 1 green onion thinly sliced
- 1 tbsp. sriracha
- 2 tbsp. mayonnaise
Instructions
- Carefully remove salmon skin. Cut salmon into 1-2 inch chunks. Place into a bowl and top with avocado oil, soy sauce, rice wine vinegar, honey, sesame oil, and minced garlic. Stir to coat. Place in the fridge and allow to marinate for 30 minutes.
- Preheat oven to 400 degrees. Place salmon pieces on a baking dish and cook for 12 minutes, or until cooked through.
- Split between 2 bowls, place down a portion of rice.
- Add baked salmon, as well as edamame, sliced avocado, jalapeno, and cucumber.
- Stir together mayonnaise and sriracha in a small bowl and drizzle over top of the salmon poke bowls.
- Top with sesame seeds and green onions.
Erin
So amazing. My hubs was super happy as was I. Instead of Siracha sauce we drizzled a Japanese BBQ sauce. Soooo good. Thank you for this deeeee-lish recipe.
Allyson
SO delicious! Something new that we will definitely make again. Easy to prepare, healthy, and tastes great - doesn't get any better than that!!
Sarah Baumeister
Thank you, so glad you enjoyed!