Salmon Poke Bowls

Name: Salmon Poke Bowls
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 1 1/4 lb sushi-grade salmon, skin removed, cut in 3/4-inch cubes; 3 tbsp soy sauce or tamari; 1 tbsp toasted sesame oil; 1 tsp rice vinegar; 1 tsp honey; 1 tsp grated fresh ginger; 2 green onions, sliced; 1/4 sweet onion, very thinly sliced; 1 tsp toasted sesame seeds; For the bowls: 4 cups cooked sushi rice seasoned with 2 tbsp rice vinegar and 1 tsp sugar; 1 avocado, sliced; 1 cup shelled edamame; 1 cucumber, sliced; seaweed salad or nori strips, pickled ginger and sriracha mayo, to serve

Cubes of sushi-grade salmon tossed in a soy, sesame and green onion dressing over seasoned rice with avocado, edamame, cucumber and seaweed. Fresh, fast and no cooking beyond the rice.

Prep20 min

CookNone

Total20 min

Serves4

What you'll need

8-inch chef's knifeFor all the chopping

Amazon

Mixing bowl setFor mixing and marinating

Amazon Walmart

Rice cookerFor hands-off rice and grains

Amazon Target Walmart

Store links go to the same item at each retailer, checked November 5, 2026. Want to compare? See the Top 50 Kitchen gear rankings.

Ingredients

1 1/4 lb sushi-grade salmon, skin removed, cut in 3/4-inch cubes

3 tbsp soy sauce or tamari

1 tbsp toasted sesame oil

1 tsp rice vinegar

1 tsp honey

1 tsp grated fresh ginger

2 green onions, sliced

1/4 sweet onion, very thinly sliced

1 tsp toasted sesame seeds

For the bowls: 4 cups cooked sushi rice seasoned with 2 tbsp rice vinegar and 1 tsp sugar

1 avocado, sliced

1 cup shelled edamame

1 cucumber, sliced

seaweed salad or nori strips, pickled ginger and sriracha mayo, to serve

Steps

Whisk the soy sauce, sesame oil, rice vinegar, honey and ginger.

Gently toss the salmon with the dressing, green onions, sweet onion and sesame seeds. Refrigerate 10 to 15 minutes.

Divide the seasoned rice among bowls.

Top with the salmon and arrange the avocado, edamame, cucumber and seaweed around it.

Finish with pickled ginger and a drizzle of sriracha mayo.

TipBuy fish labeled sushi- or sashimi-grade from a trusted counter and keep it cold until the moment you toss it.