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Bowls, Sushi and Cold Dishes

Poke Bowl with Salmon

4 servings
Pescatarian diet, American Cold Cuisine

Master the art of the Hawaiian delight with this authentic Poke Bowl with Salmon recipe. A vibrant and healthy meal, it features perfectly seasoned sushi rice, fresh marinated salmon, and a colorful array of delicious toppings like avocado, mango, and edamame. This guide will walk you through creating a restaurant-quality...

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... poke bowl right in your own kitchen for a truly satisfying experience.

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Tom the Chef Tom the Chef Founder
August 25, 2025
Poke Bowl with Salmon in the black bowl, on the countertop with part of the kitchen in background
  • 30 min.
  • 30 min.
  • 1/5
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Ingredients:

Rice:

Fish:

Garnish:

Spicy Mayo:

* Optionally substitute with any rice you have available.

** Fish for this is best to be fresh and not previously frozen. That is very important for the right flavor. Consumption of raw fish is at your own risk. To try to prevent any potential health problems, use only fish from verified suppliers and only fish that is fresh and properly stored. Optionally, you can partially or even fully cook fish if it better suits your preferences. Tuna is a more common fish for a poke bowl, but salmon is a very good option, too. On top of that, it is usually much easier to find good fresh and not previously frozen salmon than tuna. If you have access to both, choose what you like. Be aware that many stores around sell defrosted, previously frozen fish (look on the label for the term “previously frozen” and/or ask the shop assistant to make sure).

Tools:

Directions:

Poke Bowl - steps-4

All ingredients that you need to prepare Poke Bowl with Salmon

1. Rice Preparation:

Start the preparation of the Poke Bowl with Salmon by preparing the rice.

1.1.

Rinse:

1.1.1.

Place 2 cups of sushi rice in the strainer and thoroughly rinse under cold water.

1.1.2.

Then add to the rice cooker or pot.

1.2.

Cook:

1.2.1. Add:

3 ½ cups of water

Briefly stir, cover with a lid, and cook until done:

A. Cooking in rice cooker:

  • Do not stir rice during cooking.
  • Do not open the rice cooker during cooking — or at least try to eliminate it.
  • Most rice cookers will turn off automatically after you are done (follow the manual).

B. Cooking in a pot (on the stove):

  • Cook covered with a lid on medium heat with occasional stirring until all liquid is absorbed. Water should not boil but only simmer during cooking (temperature about 195°).
  • When all liquid is absorbed, make sure that the rice is cooked by tasting it. If the rice needs more time, add a little more water and keep cooking for a little longer.

1.3.

Final Phase:

1.3.1. Remove the pot from the stove or disconnect the cooked rice and add:

¼ cup of white rice vinegar
2 TSP of granulated sugar
½ TSP of salt
Pinch of ground pepper

Thoroughly mix together with a silicone spatula.

1.3.2.

Taste and add salt and pepper if needed.

1.3.3. Set aside for later steps.

Note:

A poke bowl is best served with rice at room temperature or slightly warmer, not hot. For that reason, it is best to let the rice cool to room temperature. This decision is totally up to you, and you can even prepare a poke bowl with hot, steamy rice if you wish.

2. Fish Preparation:

2.1. Prepare a brushing mixture by placing it into the medium mixing bowl:

2 TBSP of white rice vinegar
2 TBSP of extra virgin olive oil
1 TBSP of toasted sesame oil
2 TSP of soy sauce
½ TSP of ground ginger
¼ TSP of pepper
¼ TSP of salt

Thoroughly stir until fully combined (about 30 seconds).

Poke Bowl - steps-1Poke Bowl - steps-2

2.2.

Then, make sure that the fish fillets are rinsed correctly in cold water.

2.3.

Place fish on the cutting board and cut it into thin slices or dice (size about ½ to ¾”).

2.4. Brush fish on the cutting board generously with a brushing mixture.

Tip:

Optionally, you can place fish slices into the bowl with the brushing mixture and gently stir them with a silicone spatula instead of brushing. However, brushing is generally gentler and can be beneficial.

Poke Bowl - steps-5

2.5.

Set it aside to let it marinate at room temperature until you complete other steps.

3. Garnish Preparation:

3.1.

Avocado:

3.1.1.

Cut avocados into halves around the pit.

3.1.2.

Then separate the halves using a twisty move.

3.1.3.

Remove and dispose of the pit by hand.

3.1.4.

Then use a soup spoon to remove the avocado halves from the skin.

3.1.5.

Slice each half.

3.2.

Cucumber:

3.2.1.

Thoroughly clean the cucumber under cold water.

3.2.2.

Then cut into thin slices (leave the skin on).

3.3.

Mukimame:

3.3.1.

Place frozen mukimame into the bowl and pour hot water over it.

3.3.2.

Let mukimame sit in hot water in for a few minutes to let it defrost.

3.3.3.

Then drain over a colander.

3.4.

Mango:

3.4.1.

Carefully cut around the diameter of the mango (around a wider diameter).

3.4.2.

Separate the mango into two halves and remove the pit.

3.4.3.

Then, carefully perform a crisscross cut in each half of the mango to create future dice (do not cut through the skin).

3.4.4.

Invert the halves and cut the dice from the skin.

3.5.

Green Onion:

3.5.1.

Thoroughly clean green onions under cold water.

3.5.2.

Cut off and dispose of the root.

3.5.3.

Then, cut into thin slices.

4. Spicy Mayo Preparation:

4.1. Place into a medium mixing bowl:

½ cup of mayonnaise
2 TBSP of sriracha sauce
Pinch of salt
Pinch of Pepper

Stir together with a whisk until fully incorporated (about 30 seconds).

4.2.

Taste and add salt and pepper if needed.

4.3.

Set aside for a later step. Optimally fill squeeze bottles for upcoming plating.

5. Assembly:

Important:

Serve in 4 large mixing bowls. Equally distribute the total amount of all ingredients between all 4 bowls.

5.1.

Place and distribute rice over the entire bottom of the bowl.

5.2.

Add salmon slices.

5.3.

Add avocado slices.

5.4. Add:

Sliced English cucumber
Mukimame
Diced Mango

5.5. Sprinkle with:

green onion – sliced
white sesame seeds
black sesame seeds

5.6.

Drizzle with spicy mayo.

About the Author:
Tom the ChefFounder
# 1
  • Published Recipes: 269
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  • Location: Iowa, USA
  • Member since: 2023-02-02
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