Smoked Salmon Poke Bowl

This smoked salmon poke bowl is the perfect balance of flavor and your answer to busy weeknight or weekend meals. It's easily customizable and perfect for meal prep or just using up leftover rice.

If you like salmon sushi, then you’re going to love this Smoked Salmon Poke Bowl. It’s the most simple dinner of tender, lightly marinated smoked salmon over rice and fresh vegetables with a savory sauce, but one bite and you'll satisfy all your sushi cravings at home.

I was inspired to make this salmon rice bowl after my family raved about both my Shrimp Poke Bowl and my Seared Tuna Poke Bowl. And I have to say, this one was definitely a winner with them as well.

This recipe is great for meal prep or the perfect way for using up leftover rice. It’s also easily customizable, so you can add your favorite veggies and grain options. With so many choices, you could have a whole new poke bowl every week! Oh, and it’s pronounced pō-keh, not pōk or po-key.

Jump to:

• Why you'll love this recipe
• Ingredient notes
• How to make a smoked salmon poke bowl
• How to Serve Salmon Poke Bowls
• Storage and Meal Prep
• Substitutions & Alterations
• Recipe FAQs
• More Asian-Inspired Meal Ideas
• Recipe
• Meet the Author

Why you'll love this recipe

• Quick and easy recipe with fresh ingredients and delicious results
• Perfect for meal prep for lunch or a summer dinner
• Easier and cheaper than take out
• Great way to use up leftover rice
• No need to get sushi-grade fish - smoked salmon works great

Ingredient notes

• Sushi rice - see the substitution section for other grain options
• Smoked salmon - cut into small cubes or pieces. Cold smoked salmon is what I prefer but you can also use hot smoked salmon
• Mini cucumber - sliced into rounds
• Edamame - shelled and steamed (frozen is fine!)
• Radishes - sliced to rounds
• Microgreens or other greens - chopped
• Avocado - sliced thinly
• Furikake - You can also use toasted sesame seeds or even Everything Bagel seasoning
• Reduced sodium soy sauce - or tamari or coconut aminos
• Rice vinegar
• Toasted sesame oil
• Pickled ginger

How to make a smoked salmon poke bowl

STEP 1: Boil the sushi rice according to packet instructions and set aside.

STEP 2: Make the sauce: in a small bowl combine soy sauce (or tamari or coconut aminos), rice vinegar and sesame oil. Whisk together to mix (Image 1).

STEP 3: Prepare the fish: chop smoked salmon into bite-size pieces, place in a small bowl, add 1 tablespoon of the sauce, mix together and side aside (Image 2).

STEP 4: Slice the cucumber and radishes into rounds, then halves or quarters if you like (Image 3).

STEP 5: Assemble the bowls: divide the cooked rice equally into 2 bowls and arrange the microgreens, sliced radishes and cucumbers, avocado and edamame on top. Add smoked salmon in the center. 

STEP 6: Add garnishes. Top the dish with pickled ginger, furikake (or sesame) and drizzle with the remaining sauce. You can also garnish with chili flakes and spring onion.

STEP 7: Serve and enjoy!

How to Serve Salmon Poke Bowls

You can serve poke bowls warm or cold. Traditionally, poke is served cold but warm rice makes it better, in my opinion.

Commonly a poke bowl will be served with a side of pickled vegetables or kimchi. You can also add a side of fresh fruit or fried wonton chips or strips.

Storage and Meal Prep

This poke bowl is perfect for meal prep. Simply assemble individual portion sizes of the bowl in airtight containers (this recipe makes 2 servings but you can double the recipe using the scale feature in the recipe card below) and place in the fridge.

You can store the poke bowls in the refrigerator for up to 3 days in an airtight container. And yes, you can dress it right away with the sauce and it won’t get soggy. If you want it to last longer than 3 days, store the dressing in a separate container and dress right before serving.

Substitutions & Alterations

• Use cauliflower rice instead of rice for a low-carb version
• Sushi rice can be swapped for brown rice, jasmine rice, quinoa or your favorite type of rice or grains
• Use whatever veggies you have on hand: shredded carrots, thinly sliced red peppers, lettuce, green onions or spring onion
• For a hint of sweetness, you can add some fruit - fresh mango or pineapple work really well.
• For a little heat, add some chili pepper flakes or wasabi
• To add a crunchy element, you can top the bowl with cashews, macadamia nuts, wasabi peas, or crunchy fried onions
• Salmon can be swapped for tuna or tofu.
• If you like more creaminess, drizzle some spicy Sriracha mayo or my Gochujang aioli.
• You can serve poke bowls with warm or cold rice

Recipe FAQs

More Asian-Inspired Meal Ideas

• Salmon Sushi Bake
• Salmon Buddha Bowl
• Vegan Egg Roll in a Bowl
• Shrimp Yaki Udon

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