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Enjoy a taste of Hawaii with this quick and delicioussalmon poke bowl! Fresh sushi-grade fish marinated in traditional flavors, served with rice and vegetables.
This salmon poke bowl recipe had been on repeat ever since our most recent trip to Oahu. It’s full of our favorite ingredients and makes a great addition to the weekly dinner menu.
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TABLE OF CONTENTS
We had the opportunity visit Hawaii last winter and one of the things we love to do is find local places to eat. Just a few doors down from our AirBNB was this place with a line up of people out the door and down the street everyday.
We knew that this was a Hawaiian poke bowl that we would seriously have to try!
What does poke in Hawaiian mean?
The word poke is a Hawaiian word that means to “slice or cut”. It refers to sushi grade fish cut into cubes, marinated and served on top of rice.
I chose the spicy salmon poke bowl with some of my favorite toppings like pickled ginger, cucumber slices, avocado, green onions and sriracha sauce. It was the most delicious poke bowl I’d ever had!
As soon as we got home from our trip, we set to trying to recreate this iconic poke bowl. I’m happy to say, many poke bowls later, we’ve come up with a Hawaiian salmon poke recipe that is as close to the original as it gets.
We’ve been so obsessed with poke bowls that we’ve also developed a spicy shrimp bowl that’s been a huge hit too!
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Supplies
- Clear glass mixing bowls
- Sharp carving knifefor cutting the salmon.
- Paper towels
Ingredients
I love that this easy recipe only needs a few simple ingredients from our local grocery store!
- Raw fish – we use fresh caught wild salmon. Fresh sushi grade fish like yellowfin tuna is also a popular option. Our fresh fish of choice is sockeye salmon. As this is a dish with raw salmon, it’s important to use high-quality salmon.
- Soy sauce – Japanese soy sauce or coconut aminos can be used as well.
- Sesame oil – this is a great option for fish!
- Rice vinegar – in a pinch I use apple cider vinegar or white wine vinegartoo.
- Honey – maple syrup may be substituted.
- Mayonnaise & sriracha – used to create a spicy mayo sauce.
- Cooked white rice – sushi rice or garlic rice can be used too. I like to substitute cauliflower rice for a low carb version.
- Avocado, sliced
- Carrots, peeled and grated
- Red cabbage, shredded
- English cucumber, sliced
- Red bell pepper, diced
- Green onions, diced
- Fresh lime juice
- Sesame seeds, optional
Instructions
1. Prepare salmon, pull bones from the fish if needed and cut into 1” cubes.
2. Combine soy sauce, oil, vinegar and honey in a medium bowl.
3. Place salmon in the bowl and toss to combine.
4. Allow the salmon to rest in the bowl while you prepare the rest of the ingredients.
5. In a small bowl combine sriracha and mayo, place in a freezer bag or squeeze bottle for easy drizzling.
6. Dice and shred all of the vegetables.
7. Divide the rice into 4 bowls and top with equal portions of the vegetables.
8. Add salmon to the middle of the bowl, drizzle with spicy mayo and garnish with green onion and sesame seeds.
Recipe Notes
Store leftovers in an airtight container.
Be sure to keep raw seafood refrigerated at all times.
Additions & Substitutions
Experiment with your favorite add ins, the options are endless!
- pickled ginger
- edamame
- brown rice
- seaweed salad
This traditional poke bowl makes a great main course, we especially love it during the warmer months. It’s like a deconstructed sushi roll, and absolutely delicious! Be sure to add this recipe to your menu planning.
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Hawaiian-Style Salmon Poke Bowl (10 Minute Recipe)
Enjoy a taste of Hawaii with this delicious salmon poke bowl! Salmon marinated in traditional flavors, served with rice and vegetables.
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Prep Time: 10 minutes minutes
Author: Heather Painchaud
Servings: 4 servings
Ingredients
- 1 pound sushi-grade salmon de boned and cubed
- 2 Tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tsp honey
- 1/4 cup mayonnaise
- 1 tsp sriracha
- 4 cups cooked white rice
- 1 avocado sliced
- 2 carrot peeled and grated
- 1/2 cup red cabbage shredded
- 1 english cucumber sliced
- 1 bell pepper diced
- 1 green onion stalk diced
- Fresh lime juice
- 1 tsp sesame seeds optional
Instructions
Prepare salmon, pull bones from the fish if needed and cut into 1” cubes.
Combine soy sauce, oil, vinegar and honey in a medium bowl.
Place salmon in the bowl and toss to combine.
Allow the salmon to rest in the bowl while you prepare the rest of the ingredients.
In a small bowl combine sriracha and mayo.
Dice and shred all of the vegetables.
Divide the rice into 4 bowls and top with equal portions of the vegetables.
Add salmon to the middle of the bowl, drizzle with spicy mayo and garnish with green onion and sesame seeds.
Nutrition
Serving: 4servings | Calories: 601kcal | Carbohydrates: 59g | Protein: 30g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 68mg | Sodium: 700mg | Potassium: 1187mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6389IU | Vitamin C: 55mg | Calcium: 75mg | Iron: 2mg
Hello, I’m Heather!
I'm an active mom of twin boys who is always looking for opportunities to inspire creativity through fun crafts, do-it-yourself projects and delicious recipes. This blog has been an integral part of supporting my little family and I am so grateful to have you become a part of our journey! Let's create together... Read more...
