This cooked salmon poke bowl is a fast and easy week night recipe option. These bowls are VERY customizable. Feel free to sub out tofu or chicken for the salmon. You could also sauté some cauliflower rice instead of white rice if you would like a low-carb version.
What is a poke bowl?
Poke bowls are a delicious Hawaiian dish that usually have marinated raw sushi grade tuna or salmon over rice and garnished with an assortment of raw vegetables. Since I don’t have access to sushi grade fish, I just cook my salmon instead!
What do you put in a poke bowl?
For this cooked salmon poke bowl I used slice avocado, carrots, cucumbers, cilantro, red bell pepper and lime. You could also add pickled red onion or cabbage, edamame, green onion, radishes, or any vegetable you have on hand.
If you love this recipe, I would love to know! You can rate it, leave a comment, or both! I love hearing from you. Also, you could tag a photo on Instagram @hungrywaitress and I’ll be sure to share it!
Cooked Salmon Poke Bowl
A delicious easy weeknight meal!
- Prep Time: 10 min
- Cook Time: 30
- Total Time: 40 minutes
Ingredients
Marinade and Sauce
- 1/3 cup soy sauce
- 1 cup broth, vegetable or chicken
- 1/3 cup honey (sub | brown sugar or maple syrup)
- 1 Tablespoon rice wine vinegar (sub | distilled vinegar, white wine, or red wine vinegar)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ginger powder
Poke Bowls
- 2 – 4 salmon fillets (depending on how many people your feeding), cut into 2 inch cubes
- 1 cup dried white rice ( sub | any variety of rice or quinoa)
- 2 cups broth, vegetable or chicken
- 1/2 teaspoon salt
- 1 teaspoon olive oil
- 1 cup sliced cucumber
- 1 cup carrots, shredded, sliced, or spiralized
- 1 cup red bell peppers, sliced
Garnishes
- Lime (Lime is a MUST, don’t skimp!)
- Fresh Cilantro, chopped
- Sesame seeds
Instructions
- Combine all of the marinade ingredients (soy sauce, broth, honey, rice wine vinegar, garlic powder, and ginger powder). Measure out 1/3 cup and set aside to use for the sauce.
- Pour the remaining marinade over the salmon, and refrigerate for at least 20 minutes (This step can be done the night before).
- While the salmon marinates, prepare the rice. Bring the 2 cups of broth to a boil in a medium pot. Pour the salt, olive oil, and dry rice into the boiling broth, stir once or twice, cover with a lid, and reduce the heat to low. Let the rice simmer for 30-40 minutes.
- Heat a large skillet over medium high. Carefully add the salmon fillets, and cook for 5-7 minutes on each side (depending on how well done you like your salmon and how thick it is!).
- Serve the bowls with a hefty amount of rice and salmon. Then top the bowls with the raw vegetables, reserved sauce, lime, avocado, and cilantro!
Notes
These bowls are VERY customizable. Feel free to sub out tofu or chicken for the salmon. Or saute some cauliflower rice to sub out the rice. Also, don’t be afraid to get crazy with the toppings!
Like a nice bowl combo for dinner? Check out these ideas:
Sorry! I left that part out, but I fixed it : Heat a large skillet over medium high. Carefully add the salmon fillets, and cook for 10-15 minutes on each side (depending on how well done you like your salmon!).
So amazing! The sauce just takes it to another level!
★★★★★
I’m so happy you love it!
Wow! Loved this! My family said it was a hit! I made exactly according to recipe. Today I’m making this again, but using chicken instead. And in the marinade/sauce, I crushed 4 garlics instead of the powder. I posted a picture of the salmon one I made on Instagram but couldn’t find you to tag in it. If you see it, feel free to tag yourself 🙂 my insta is ruutti2
I’ll post the chicken one tonight after prepping it.
Oh wow! I’m soo happy you and your family love it! I already hit you up on insta
We are loving this recipe!! It is the third time I’ve made it and it doesn’t disappoint. It satisfies my sushi craving since I can’t have it while pregnant!
★★★★★
Yay! I’m so glad you love it!
Sorry to not get to you sooner. The recipe states (Depending on how well done you like it!), but I did take off 15 minutes because that’s probably excessive. If you like yours less done, remove it earlier.