Let’s make poke-inspired salmon bowls at home! I would eat this every day if I could. These bowls are fresh, flavorful, and incredibly easy to pull off — no sushi chef skills required.
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If you’re a die-hard raw fish fan, I totally get it. Grab some sushi-grade salmon and skip the cooking step (just follow the same seasoning and assembly). But for the rest of us, this lightly broiled version brings all the poke bowl vibes with a touch more accessibility.
If you’re into salmon bowls (same), we’ve got even more ideas to try next: Teriyaki Salmon Bowls, Blackened Salmon Bowls with Coconut Rice, and Yellow Curry Salmon Bowls.
Why You’ll Love This Recipe
- It’s fast – the broiled salmon cooks in just 4 minutes. Seriously. From start to finish, dinner is on the table in under 30.
- It’s healthy – these bowls are packed with heart-healthy salmon, fiber-rich veggies, and a tangy, umami-packed sauce. It’s a light yet super satisfying meal.
- It’s flexible – use white rice, brown rice, or even cauliflower rice as your base. Swap in your favorite poke toppings — edamame, avocado, cucumber, pickled ginger — and make it your own.
- It feels restaurant-level fancy – but it’s all made at home, no raw fish handling required (unless you want to!).
Salmon Poke Bowl Ingredients
To make these easy salmon poke bowls, you’ll need a base of white rice, a mix of crunchy veggies, perfectly cooked salmon, and a few bold, flavorful toppings. Here’s what to grab, plus some notes and simple swaps:
- Salmon – we used a whole salmon fillet (about 1½ pounds) and cut it into 2-inch cubes. Any fresh salmon works here. Prefer it raw? Just grab sushi-grade salmon and skip the cooking!
- Furikake seasoning – this Japanese seasoning blend usually includes sesame seeds, dried seaweed, salt, and sometimes bonito flakes. It adds an irresistible umami crunch to the bowls. Find it at most grocery stores or online (we often grab it on Amazon).
- Spicy mayonnaise – use store-bought spicy mayo or whip up a quick DIY version by mixing ¼ cup mayo (or Greek yogurt) with 2 tablespoons sriracha. It adds a creamy, spicy kick that brings the whole bowl together.
- White rice – short or medium-grain white rice works great as the poke base. You can also sub with brown rice, sushi rice, or even cauliflower rice.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Modifications
Here’s how to tweak this recipe to fit your needs:
- Make it dairy-free – this bowl is naturally dairy-free.
- Make it gluten-free – it’s also gluten-free as written (just be sure your teriyaki sauce is certified GF).
- Make it grain-free – ditch the rice and serve the salmon and toppings over a bed of mixed greens for a light, grain-free poke bowl alternative.
How to Make Poke Salmon Bowls
These poke-inspired salmon bowls come together in no time! Here’s the quick step-by-step:
Step 1: Toss the salmon with the teriyaki sauce. Spread out on a sheet pan and bake under the broiler for 4 minutes.
Step 2: Assemble your bowls by layering the rice, cucumbers, shredded carrots, edamame, and avocado. Drizzle with rice vinegar and sprinkle with furikake. Top with the broiled salmon, pickled ginger, and a generous drizzle of spicy mayo.
Recipe Tip
- Use pre-cooked or leftover salmon for a shortcut. If you’ve got leftover salmon from another meal (like baked or grilled salmon), repurpose it here! Just flake it into large chunks and layer it into your bowl — no broiling required.
- Chill the rice slightly before assembling. Letting your rice cool a bit (or using leftover rice) helps mimic the texture of traditional poke bowls and keeps the toppings crisp and fresh.
- Customize the toppings to match your cravings. This bowl is endlessly flexible. Add mango for sweetness, jalapeño for heat, or swap spicy mayo for wasabi mayo or coconut aminos for a soy-free alternative. It’s a perfect clean-out-the-fridge meal.
How to Serve
Build your salmon bowls with all your favorite poke toppings: crunchy carrots, crisp cucumbers, creamy avocado, tangy pickled ginger, nutty furikake, and a spicy mayo drizzle. Every bite is packed with flavor and texture — just like your favorite poke bar, but made at home.
How to Store and Reheat
To store: keep leftover salmon, rice, and veggies in separate airtight containers in the fridge for up to 3 days.
To reheat: warm the rice and salmon in the microwave (or enjoy cold!). Then top with your favorite fresh toppings — cucumber, carrots, avocado, pickled ginger, furikake, and spicy mayo.
Frequently Asked Questions
Yes! Just make sure it’s sushi-grade salmon. Skip the broiling step and prepare the rest of the bowl as written.
If you can’t find furikake, try a sprinkle of toasted sesame seeds and crumbled nori (dried seaweed). A dash of soy sauce or tamari can also add savory flavor.
Absolutely! You can tone down the spicy mayo or leave it off for little ones. Let kids assemble their own bowls with the toppings they love.
More Salmon Recipes
If you tried this Salmon Poke Bowl or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Salmon Poke Bowls
Ingredients
For the Salmon
- 1 whole (about 1½ pounds) salmon fillet, cut into 2-inch cubes
- 2 tablespoons teriyaki sauce
For the Bowls
- 3 cups cooked white rice, (about 1 cup dry white rice, cooked according to package instructions)
- 2 cups shelled edamame beans, thawed
- 2 mini cucumbers
- 1 cup julienne carrots
- 1 large avocado, thinly sliced
- ¼ cup rice wine vinegar
- ¼ cup pickled ginger
- 2 tablespoons plus 2 teaspoons furikake seasoning
- 2 tablespoons plus 2 teaspoons spicy mayo, *See Note 1
Instructions
- Toss the salmon with the teriyaki sauce. Spread out on a sheet pan and bake under the broiler for 4 minutes.
- Assemble your bowls by layering the rice, cucumbers, shredded carrots, edamame, and avocado. Drizzle with rice vinegar and sprinkle with furikake. Top with the broiled salmon, pickled ginger, and a generous drizzle of spicy mayo.
Recipe Notes
- Use pre-cooked or leftover salmon for a shortcut. If you’ve got leftover salmon from another meal (like baked or grilled salmon), repurpose it here! Just flake it into large chunks and layer it into your bowl — no broiling required.
- Chill the rice slightly before assembling. Letting your rice cool a bit (or using leftover rice) helps mimic the texture of traditional poke bowls and keeps the toppings crisp and fresh.
- Customize the toppings to match your cravings. This bowl is endlessly flexible. Add mango for sweetness, jalapeño for heat, or swap spicy mayo for wasabi mayo or coconut aminos for a soy-free alternative. It’s a perfect clean-out-the-fridge meal.
Nutrition
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