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–+ servings
A bowl containing diced cucumber, shredded carrots, shredded purple cabbage, white rice, and salmon, garnished with chopped green onions.
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5 from 1 vote

Salmon Poke Bowl

A fresh, beginner-friendly salmon poke bowl with tender rawsalmon, rice, and simple toppings. Quick, light, and ready in minutes.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Servings: 2
Calories: 329kcal
Author: Sophie Viau

Equipment

  • Sharp knife
  • Cutting board
  • Mixing bowl
  • Rice cooker or pot

Ingredients

  • 1 cup cooked rice
  • 8 oz sushi-grade salmon
  • 2 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar or lime juice
  • 1 teaspoon maple syrup or honey
  • ¼ cup shredde purple cabbage
  • ½ cucumber diced
  • 1 carrot shredded
  • 1 green onion sliced
  • Optional: sesame seeds

Instructions

  • Prepare rice and allow it to cool slightly.
  • Cut salmon into even bite-sized pieces.
  • Combine soy sauce, sesame oil, vinegar, and honey in a bowl.
  • Add salmon and mix gently to coat.
  • Let sit briefly to absorb flavor.
  • Divide rice into bowls.
  • Arrange salmon on top.
  • Add toppings and drizzle with extra sauce if desired.

Notes

  1. Use sushi-grade salmon for safest raw use.
  2. Keep marinating time short for best texture.
  3. Pat fish dry before cutting.
  4. Assemble just before serving for freshness.

Nutrition

Calories: 329kcal | Carbohydrates: 31g | Protein: 28g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 1083mg | Potassium: 873mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5379IU | Vitamin C: 12mg | Calcium: 59mg | Iron: 2mg
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