Craving a fresh, healthy salmon meal that’s packed with flavor? My Salmon Poke Bowl is the perfect homemade dish that brings the vibrant flavors of a poke bowl right into your kitchen—no cooking required! With juicy salmon, rehydrated seaweed, and a savory mix of seasonings, this meal is quick, easy, and satisfying. You won’t believe how simple it is to whip this up in just 10 minutes—let’s dive in and get started!
Why I Love This Recipe
I crafted this Salmon Poke Bowl to give you a fresh, healthy, and hearty meal that’s just as satisfying as any restaurant version, but made in the comfort of your own home! It’s a Japanese Hawaiian-inspired dish with cubed salmon, perfectly seasoned with a mix of sesame oil, garlic, ginger, and a touch of heat, all served over a bed of rice just in my Tuna Bowl or Salmon Bowl recipes!
What makes this recipe stand out is the balance of flavors I’ve perfected over time for the Salmon Poke, each ingredient complements the salmon so beautifully. It’s an easy-to-make main dish that’s ready in 10 minutes, with no cooking involved! Perfect for anyone who wants a light but filling meal, this bowl is not only quick but also a fraction of the cost compared to dining out!
Ingredients
Ingredients
- 1/2 lbs Salmon – fresh Sashimi Grade Salmon.
- 1 tbsp Seaweed Mix – Dried Seaweed Mix found at Asian grocery stores.
- 1 Cloves Garlic – freshly grated garlic.
- 1/2 tsp Ginger – freshly grated ginger.
- 1 tbsp Toasted Sesame Oil – 100% Toasted Sesame Oil that should have a dark brown color.
- 1 1/2 tsp Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- 1/2 tsp Toasted Sesame Seeds – optional garnish.
- 1/4 tsp Coarse Sea Salt – Coarse Sea Salt only. Using regular table salt will be too salty.
- 1/2 tsp Togarashi (red pepper) – Togarashi Japanese chili pepper blend found in most Asian or Japanese supermarkets. A good alternative would be cayenne pepper or red pepper.
- 1/2 Stalk Green Onion – finely chopped green onion scallions.
- 2 Cups Rice – I recommend to use freshly made white steamed rice for the best result. You can also use sushi rice as well.
🍣 Salmon Note
You can choose from Atlantic Salmon, Chinook Salmon, Chum Salmon, or Coho Salmon for this recipe. Ensure to use sashimi-grade salmon available at Asian or Japanese grocery stores.
🌿 Seaweed Note
It’s best to use a seaweed pack that contains Wakame, Agar, Suginori (known as ogo in Hawaiian), Tsuomata, and Mafunori. However, packs with just Wakame and Agar will also work.
Directions
Step 1 Rehydrate the dried seaweed by placing it in a bowl of water for 2-5 minutes. Once softened, squeeze out the excess water with your hands.
💧 Re-Hydrating Pro Tip
For Quicker Re-Hydration, opt for Warm Water during the re-hydrating process.
Step 2 Pat the salmon dry with paper towels, then cut it into small, bite-sized cubes.
Step 3 In a mixing bowl, combine grated garlic, grated ginger, toasted sesame oil, soy sauce, toasted sesame seeds, coarse sea salt, and red pepper.
Step 4 Gently fold the salmon cubes and rehydrated seaweed into the mixture. Cover the bowl with plastic wrap and refrigerate for 10 minutes to allow the flavors to blend.
🌀 Mixing Pro Tip
Be Gentle When Mixing the seasoning with the salmon to avoid breaking apart the delicate fish cubes.
Step 5 Serve the salmon poke mixture on top of rice in a bowl, then sprinkle with chopped green onions.
Recipe Variations
For a simple variation, use my Ahi Poke instead of salmon to make my Ahi Poke Bowl. The seasoning is different, giving it a unique flavor while following the same simple preparation method! Or you could even use my cooked Shrimp Poke instead to create my Shrimp Poke Bowl for those that prefer their seafood cooked!
Pairing Recommendations
While this poke bowl is a hearty meal on its own, you can complete the meal by pairing it with some Seaweed Salad or Spam Musubi alongside a comforting side of Miso Soup. These dishes add fresh, savory, and warming elements that complement the flavors of the poke bowl.
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely in the refrigerator before cutting it into cubes for the poke.
Can I make the salmon poke in advance?
Yes, you can make the poke mix up to 3-4 days in advance and just serve the poke over rice when ready to enjoy.
What type of rice is best for this recipe?
For the best results, I recommend using white rice. You can also use sushi rice for a slightly different flavor, which complements the poke bowl nicely.
Storage Tips
For best results, it’s ideal to eat the poke bowl freshly made once served over the rice. However, if you have leftover salmon poke, store them in an airtight container in the fridge, where they will keep for 3-4 days.
Other Recipes You Might Like
Salmon Poke Bowl
Ingredients
- 1/2 lbs Salmon
- 1 tbsp Dried Seaweed Mix
- 1 Clove Garlic grated
- 1/2 tsp Ginger grated
- 1 tbsp Toasted Sesame Oil
- 1 1/2 tsp Soy Sauce
- 1/2 tsp Toasted Sesame Seeds
- 1/4 tsp Coarse Sea Salt must be coarse otherwise will be too salty
- 1/2 tsp Togarashi can sub with red pepper
- 1/2 Stalk Green Onion
- 2 Cups Rice white rice or rice of choice
Instructions
- Gather all the ingredients.
- Place the dried seaweed in a bowl with water and let it rehydrate for 2-5 minutes. Once rehydrated, squeeze out the water from the seaweed using your hands.
- Pat the salmon dry with paper towels, then carefully cut it into small, bite-sized cubes.
- In a mixing bowl, combine grated garlic, grated ginger, toasted sesame oil, soy sauce, toasted sesame seeds, coarse sea salt and red pepper.
- Gently fold the salmon cubes and rehydrated seaweed into the mixture. Cover the bowl with plastic wrap and refrigerate for 10 minutes to allow the flavors to blend.
- Serve the salmon poke mix on top of rice in a bowl and sprinkle chopped green onions on top.
Nutrition
*Values Based Per Serving
