Salmon Poke Bowls

Finished and assembled poke bowls topped with spicy mayonnaise.

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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.

Prep Time15

Cook Time4

Total Time19

Course: Dinner, Lunch

Cuisine: American

Diet: Gluten Free

Servings: Servings

Author: Cassy Joy Garcia

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.

Notes

*Note 1: 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.

Recipe Tips:

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.

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