It doesn’t get any fresher than this recipe! This Salmon PokeBowl combines marinated salmon with tons of fixings like pickled cucumber, sliced avocado, steamed asparagus, shredded carrots, and shelled edamame. It’s all placed on a bed of warm rice and topped with a generous drizzle of homemade spicy mayo made with sriracha.
This post has been written in partnership with Success Rice. All opinions are mine alone.
Poke is traditionally made with raw (ahi) tuna or octopus that is cut into small cubes and “seasoned” with ingredients, soy sauce, sesame oil, and rice wine vinegar—basically, a marinade.
It has roots in Hawaii, but the marinade was heavily influenced by Asian cuisine. I like to think of this dish as the Hawaiian bowl of deliciousness. As a matter of fact, it reminds me of my time I had an opportunity to play a football game in Hawaii years ago, and one thing I remember about my visit was the abundance of fresh seafood.
Nothing says fresh more than poke. This recipe is perfect for anyone that truly enjoys fresh fish and fresh vegetables.
You can turn your poke into a full meal when you place it on a bed of warm Success Rice. Because there is minimal cooking for this recipe, when your rice is ready to serve in 10 minutes, it makes it that much easier to get your poke bowl on the table and in your belly in no time.
Is there a “right way” to make a poke bowl?
Not only can the seasoning used vary by preference, but the fish and toppings used can be swapped out as well. That’s the great thing about making poke bowls, there really is no “correct” way to make it, and you can make it your own!
Ingredients you’ll need to make your poke bowl:
Because rice is the base of this recipe, you’ll need one regular bag of Success Rice. I used white rice, but you could also use their brown rice.
I went with a farm-raised, sashimi-quality, or sushi-grade salmon for the fish, although tuna is the most authentic fish to use. Ahi tuna can be hard to find (depending on your location), so I wanted to use a fish in this recipe that I not only enjoy but is easy to access in your local groceries. Note: A high-quality salmon is deemed safe to prepare and eat raw due to its caught and stored.
For your fish seasonings and marinade, you’ll need Himalayan pink salt, black pepper, garlic powder, ground thyme, low-sodium soy sauce, sesame oil, lemon juice, ground ginger, and minced garlic.
The topping options are also all about preference. This poke bowl recipe is also loaded with sliced cucumbers (pickled in rice vinegar, water, sugar, and salt), shredded carrots, shelled edamame, steamed asparagus spears, and freshly cut avocado.
We can’t forget about the spicy mayo to bridge all of those flavors together with a kick! The spicy mayo is a simple combination of Sriracha and mayo along with lemon juice, Himalayan pink salt, black pepper, red pepper flakes, and garlic powder.
A few considerations when choosing ingredients for your poke bowl:
You can also use Success Rice jasmine rice instead of white or brown rice.
Want to make your marinade a little sweeter and richer? Add in a tablespoon of oyster sauce.
Not a fan of salmon or tuna, or you can’t get your hands on a high-quality version? You can easily substitute tofu, cooked shrimp, or hamachi. Tofu is a great alternative if you’re looking for a vegetarian option.
If a spicy mayo is not your thing, you can drizzle on with shoyu (Japanese style soy sauce), ponzu (a citrus-based classic Japanese condiment similar to a vinaigrette), gochujang, or black bean paste in its place.
And if you want to add more toppings, here are a few more suggestions: bean sprouts, pickled ginger, shiitake mushrooms, shaved radish, red onions, toasted sesame seeds, chiles, thinly sliced green onion (scallions), sweet onion, dried shallots, or wasabi.
How to make a salmon poke bowl:
To begin this recipe, you will need to remove the skin from the salmon filet. The key to successfully fileting your fish is to have a sharp knife that can be worked in between the skin and fish. Place the fillet, skin-side down, on a chopping board. Holding the tail end firmly, use a sharp knife to cut the flesh and skin in the opposite direction from the tail end. Hold the end tightly, continue to cut along the fillet’s length, and then remove and discard skin. You can also have your fish market handle this step in the process for you.
Chop the salmon into nice-sized 1/2 inch or 1-inch cubes, then place in a large bowl. Season the cubed salmon with salt, pepper, garlic powder, and ground thyme.
Add your soy sauce, sesame oil, lemon juice, ground ginger, and minced garlic into a separate bowl and whisk(paid link) until smooth. Cover and coat your salmon with this soy sauce mixture.
Cover your salmon and place it in the refrigerator for at least 1 hour. If you allow it to marinate for longer, the flavors soak into the fish. Now let’s work on your toppings…
To make your pickled cucumbers, slice your cucumbers and place them into a bowl. Cover with your rice wine vinegar, water, sugar, salt, stir, cover, and allow the cucumbers to soak for 30 minutes to an hour.
Prepare your asparagus, cut the asparagus spears 1 inch from the top, then place them in a strainer. Add a few inches of water into a pot and bring to a boil, then place the asparagus spears over the steam for 10 minutes, then remove from steam.
If your edamame is frozen, allow it to sit out until it becomes room temperature.
Remove the skin and seed from the avocado and slice into slices, and set to the side.
For the spicy mayo, add the mayo, Sriracha sauce, lemon juice, Himalayan pink salt, black pepper, red pepper flakes, and garlic powder into a bowl and whisk(paid link) together until smooth. Set this to the side.
Cook your bag of Success Rice white rice according to instructions, then add cooked rice into a serving bowl.
To build your poke bowl, top your rice off with your marinated salmon, shelled edamame, steamed asparagus spears, shredded carrots, sliced avocado, cucumber slices, and top it all off with the spicy mayo. Enjoy!
I just could not get enough of the combination of these fresh ingredients topped over a delicious bowl of Success Rice. When you want to feel like you’re on a Hawaiian vacation, give this Salmon Poke Bowl and Spicy Mayo a spot on your dinner table!
If you love salmon, you should also check out these recipes:
It doesn’t get any fresher than this recipe! Salmon PokeBowl combines marinated salmon with tons of fixings like pickled cucumber, sliced avocado, steamed asparagus, shredded carrots, and shelled edamame. It’s all placed on a bed of warm rice and topped with a generous drizzle of homemade spicy mayo made with sriracha.
Remove skin from salmon then cut into 1/2 inch or 1-inch cubes before placing it into a large bowl. Season with salt, pepper, garlic powder, and ground thyme.
Add soy sauce marinade ingredients into a bowl and whisk(paid link) together until smooth. Pour over the salmon and cover. Place in refrigerator for 1-4 hours.
Chop the cucumbers into slices then place them into a bowl and cover with rice vinegar, water, sugar, and salt. Allow to soak for 30 minutes.
Cut the asparagus spears 1 inch from the top then place them in a mesh strainer. Add a few inches of water into a pot and bring to a boil then place the asparagus spears over the steam for 10 minutes and remove from steam.
Allow the edamame to sit out until it becomes room temperature.
Remove the skin and seed from the avocado, slice, and set to the side.
For the spicy mayo, add the mayo, Sriracha, lemon juice, Himalayan pink salt, black pepper, red pepper flakes, and garlic powder into a bowl and whisk(paid link) together until smooth.
Cook your bag of Success Rice according to instructions then add cooked rice into a serving bowl.
Top your rice off with salmon, edamame, steamed asparagus spears, shredded carrots, sliced avocado, cucumber slices, and finish with the spicy mayo.