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Salmon Poke Bowl Recipe

A vibrant bowl layered with rice, marinated salmon, fresh veggies, and zesty dressing for a colorful, crave-worthy meal.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Sushi rice: 2 cups uncooked
  • Salmon fillet sashimi-grade: 1 lb, diced
  • Soy sauce: 3 tbsp
  • Rice vinegar: 2 tbsp
  • Sesame oil: 1 tbsp
  • Avocado: 1 large diced
  • Cucumber: 1 cup sliced thin
  • Carrots: ½ cup julienned
  • Edamame: 1 cup shelled
  • Green onions: 2 tbsp chopped
  • Sesame seeds: 1 tbsp
  • Nori strips: ¼ cup

Method
 

  1. Rinse and cook rice, then cool slightly.
  2. Dice salmon into bite-sized cubes.
  3. Mix soy sauce, rice vinegar, sesame oil in bowl.
  4. Toss salmon in marinade; refrigerate 10 minutes.
  5. Slice avocado, cucumber, carrots.
  6. Layer rice in serving bowls.
  7. Add salmon, avocado, cucumber, carrots, edamame.
  8. Sprinkle with green onions, sesame seeds, and nori.
  9. Serve immediately with extra soy sauce if desired.

Notes

Nutritional Values (per serving)

  • Calories: 420
  • Total Fat: 18g
  • Saturated Fat: 3g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 28g

Vitamins and Minerals (per serving)

  • Vitamin D: 40%
  • Vitamin B12: 30%
  • Potassium: 25%
  • Iron: 12%
  • Magnesium: 10%

Additional Notes/Tips

  • Use tofu instead of salmon for a vegan-friendly version.
  • Swap sushi rice for quinoa or cauliflower rice if you’re feeling experimental.
  • Drizzle spicy mayo for extra indulgence.