This cooked salmon poke bowl recipe is a fast and easy week night recipe option for those who love poke, but can't eat raw fish. These bowls are VERY customizable. Feel free to sub out tofu or chicken for the salmon. You could also subsitute cauliflower rice instead of white rice if you would like a low-carb version. The contrast between the crunchy raw veggies and the soft salmon and rice is so addictive. I like to eat my poke at room temperature, so I let my cooked salmon cool a bit before eating, but you do you!
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 Cooked Salmon Poke Bowl?
For this cooked salmon poke bowl recipe 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.
How do you make this cooked poke bowl recipe?
- 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 3-4 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!
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
- Total Time: 40 minutes
- Yield: 4 1x
Description
Cooked Salmon Poke Bowl is a delicious and easy weeknight meal packed with nutrition.
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 3-4 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!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Saute
- Cuisine: Seafood
Keywords: salmon, poke bowls, bowls, dinner recipe
Like a nice bowl combo for dinner? Check out these bowl recipe ideas:
thehungrywaitress
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!).
Courtney K.
So amazing! The sauce just takes it to another level!
★★★★★
thehungrywaitress
I?m so happy you love it!
Ruth Tarvudd
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.
thehungrywaitress
Oh wow! I'm soo happy you and your family love it! I already hit you up on insta
Laura
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!
★★★★★
thehungrywaitress
Yay! I'm so glad you love it!
thehungrywaitress
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.
Ellen Palmer
I've tried many different poke recipes and this is my absolute favorite. My 8 and 5 year old also love it! Thank you!
★★★★★
thehungrywaitress
Yay! Thank you! I'm so glad you love it
Ursula
Tastes great! However, it?s Important to marinate the Salomon really 20min. in order to give in enough taste.
I cooked it together with my 16year old niece and we had a funny time cooking 🙂
★★★★★
Laura A
Amazing!! Thank you 🙂
Carmel Baragry
<Made this today for a girls luncheon and the salmon was delicious.
Made it with sushi rice, flavoured with rice wine vinegar, sugar,salt and a little chopped up Nori, Served with Avacado, edamame beans, radishes, cucumber, pickled ginger and a little seaweed salad from Sushi shop.
Great dish, especially when a guest does not eat raw fish. Will be making again, thank you for the recipe
★★★★★