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
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
- 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
- Lime (Lime is a MUST, don’t skimp!)
- Fresh Cilantro, chopped
- Sesame seeds
- 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!
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: