This salmon poke bowl is surprisingly easy to make at home. Make it your own by adding rice, swapping in different vegetables or adding some mango or pineapple chunks.

When we booked a trip to Hawaii several years ago, the first thing I thought was, "Yes! Salmon poke bowl every day!" Out loud, so that I didn't seem even more food obsessed to my family, I said, "I can't wait to go boogie boarding and snorkeling!" But in the recesses of my brain, it was "all poke, all the time".

If you're not familiar with poke (pronounced POH-keh), it is a Hawaiian specialty consisting of raw fish marinated in soy sauce, sesame oil and sweet onion, sometimes with a bit of spice mixed in, and it is absolutely delightful. The popularity of poke has exploded into a trend of poke bowl restaurants popping up from Hawaii to New York. Rice, veggies, avocado and a variety of other mix-ins, all topped off with a hearty scoop of fish.

My best recipe tips

Be sure to use "sashimi grade" or "sushi grade" salmon, which has been properly cured so that it's safe to eat raw.
I used baby kale in this recipe, but spinach or shredded cabbage (particularly Napa cabbage) are great options.
Personalize to your heart's content! Add sushi rice, seaweed salad, sweet onion, diced mango or pineapple, cucumber or any other ingredients you love. See the extensive list at the bottom of this post.

How to make salmon poke bowl

** The complete instructions are in the recipe card below. **

Prep the poke: Chop the salmon into ¾-inch pieces and mix with the other poke ingredients. If you have time, place it in an airtight container and refrigerator for 1 to 2 hours. If not, it's still taste great when eaten right away.
Make the dressing: Whisk together the dressing ingredients.
Assemble the bowls: Toss the greens with the dressing and divide into two bowls. Top with the poke and other mix-in ingredients. Serve!

A collage of salmon poke in a bowl and sliced seaweed sheets on a cutting board.

Make-ahead and storage

Poke bowls are best when enjoyed right away. However, there are a couple of make-ahead steps you can take:

Poke is best the day it's made. However, it can be made and stored in an airtight container in the refrigerator for up to 1 to 2 days.
Whisk the dressing up to 3 days in advance and store in the fridge.

A small bowl with salmon poke, vegetables, seaweed and chopsticks resting on top.

Poke bowl mix-ins

Make any poke bowl your own by adding in some (or all!) of these mix-ins:

Sweet onions
Cucumber, cubed
Seaweed salad (can be purchased in most Asian markets or where sushi is sold)
Avocado
Edamame, shelled
Masago (flying fish roe)
Mango or pineapple chunks
Crispy onions
Pickled ginger
Green onion, thinly sliced
Furikake (a dry Japanese seasoning that can be found in Asian markets or the international section of some grocery stores)
Nori - chop the dried nori sheets that are used to make sushi
Crunchy cabbage or lettuce, shredded
Spicy mayo - mix mayo with sriracha or chili garlic sauce

Other light lunch ideas

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Salmon poke, avocado and edamame in a bowl.

Salmon Poke Bowl

This salmon poke bowl is surprisingly easy to make at home. Make it your own by adding rice, swapping in different vegetables or adding some mango or pineapple chunks.

5 from 2 votes

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Course: Entrees

Cuisine: Hawaiian

Keyword: Gluten Free, Healthy Dinner Recipes, Seafood Recipes

Prep Time: 20

Total Time: 20

Servings: Servings

Calories: 324kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

The Poke:

6 ounces sashimi grade salmon cut into ¾ -inch pieces
1 tablespoon + 1 teaspoon reduced sodium soy sauce or tamari for gluten free
¾ teaspoon sesame oil
¾ teaspoon agave nectar
¼ teaspoon sriracha or more to taste
1 green onion thinly sliced, divided
½ teaspoon toasted sesame seeds

The Dressing:

2 teaspoons reduced sodium soy sauce
1 ½ teaspoons rice vinegar
½ teaspoon wasabi paste can substitute sriracha
1 teaspoon olive oil
¼ teaspoon sesame oil
¼ teaspoon agave nectar or honey

The Salad:

3 cups lightly packed baby kale
½ large avocado thinly sliced
½ cup edamame
¼ large sheet of nori seaweed, thinly sliced
Pickled ginger if desired

Optional additions

Sushi rice
Chopped mango or pineapple
Masago (flying fish roe)
Seaweed salad
Crispy onions
Cucumber
Sweet onion

Instructions

The Poke

In a medium bowl, stir together the salmon, soy sauce, sesame oil, agave nectar and sriracha.
Stir in the half of the sliced green onion and the sesame seeds.

The Dressing

In a small bowl, whisk together the soy sauce, rice vinegar, wasabi paste, olive oil and sesame oil.

The Salad

Toss the baby kale with the remaining green onion and the dressing. Divide the mixture between two bowls.
Top with the avocado, poke, edamame, nori and pickled ginger (if desired). Add other desired vegetables, fruit or other items you like in your poke bowls. Serve.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

This post was first published on July 5, 2017 and updated on March 31, 2026.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

My best recipe tips

How to make salmon poke bowl

Make-ahead and storage

Poke bowl mix-ins

Other light lunch ideas