I make this salmon avocado poke bowl on nights when I want something that feels special but takes almost no effort. It’s sashimi grade salmon tossed in a quick soy dressing, piled over warm rice with cubed avocado and crunchy toppings. No stove time needed beyond cooking the rice.
My husband and I used to order poke every single Friday from a spot near my old apartment, back before I had kids and before takeout meant negotiating with a picky six year old. Once I moved, that spot was gone, and I missed it more than I expected, so I started making it myself. These days it’s turned into the poke bowl that tastes like a restaurant order, no reservation required. My daughter picks out every piece of avocado first, which tells you everything about how this bowl goes over in my house. It comes together in the time it takes the rice to cook, so let’s get into it.
Jump To Section
Ingredients for Salmon Avocado Poke Bowl
Here’s what I use for this avocado poke bowl, plus a few swaps that work if your store is out of something. The ingredient list is short, so quality matters more than usual here. If raw fish isn’t your thing, I have a cooked shrimp poke bowl that uses this same dressing, and if you’d rather have tuna than salmon, my ahi tuna version follows the same method.
For the Poke Bowl
- 1 cup short grain white rice
- 1 pound sashimi grade salmon (I always ask the fish counter directly if it’s labeled for raw eating, since not all salmon is)
- 1/4 cup soy sauce (swap in tamari for gluten free)
- 1 1/2 tablespoons rice vinegar
- 1/2 tablespoon sugar
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon garlic powder
- 2 scallions, thinly sliced
Other Toppings
- Sliced cucumber
- Sliced radish
- 1 large avocado, cubed
- Furikake
- Red pepper flakes
My go to brand for furikake is whatever the Japanese grocery store has in stock that week, but any sesame seaweed blend works fine if that’s easier to find.
Quick allergen note: this recipe contains fish, soy, and sesame (from the furikake and sesame oil). Swap tamari for the soy sauce if you need it gluten free too.
Don’t Lose This Recipe
Step-by-Step Instructions
In my experience, the order matters here more than the technique. Get the rice going first so everything else lines up by the time it’s done.
Step 1: Cook the Rice
Rinse the rice a few times under cool water, gently rubbing it between your hands, until the water runs mostly clear. Cook according to package directions or in a rice cooker. Fluff and keep covered until you’re ready to serve.
Step 2: Prepare the Salmon
Pat the salmon dry and run your fingers over the fillet to check for pin bones. Pull out any you find with clean tweezers or needle nose pliers. Cut the salmon into 1/2 inch cubes and place in a medium bowl.
Step 3: Make the Dressing
In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, sugar, and garlic powder. The sugar and garlic powder won’t fully dissolve, and that’s normal.
Step 4: Combine the Salmon and Dressing
Add the sliced scallions to the salmon, setting aside a tablespoon or two for garnish. Pour the dressing over the salmon and scallions, then gently fold everything together with a spoon or rubber spatula so the fish stays intact.
Step 5: Serve
Divide the warm rice between bowls, then top with the salmon. Add the reserved scallions, cucumber, radish, cubed avocado, furikake, and red pepper flakes if you like heat. This bowl is best eaten right away while the rice is still warm and the avocado is fresh.
Salmon Avocado Poke Bowl
Ingredients
Equipment
Method
- Rinse the rice a few times under cool water until it runs mostly clear. Cook according to package directions or in a rice cooker. Fluff and keep covered until ready to serve.
- Pat the salmon dry and check for pin bones, removing any with tweezers or needle nosed pliers. Cut into 1/2 inch cubes and place in a medium bowl.Pro tip: check for pin bones even on salmon labeled boneless, a quick pass with your fingers before cutting saves a bad bite later.
- In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, sugar, and garlic powder. The sugar and garlic powder will not fully dissolve.
- Add the sliced scallions to the salmon, reserving a tablespoon or two for garnish. Pour the dressing over the salmon and scallions and gently fold to combine.
- Divide the warm rice between bowls, then top with the salmon. Add the reserved scallions, cucumber, radish, avocado, furikake, and red pepper flakes if using. Serve immediately.
Nutrition
Notes
Don’t Lose This Recipe
What to Serve With Salmon Avocado Poke Bowl
This bowl is filling on its own, but a few sides round it out nicely if you’re feeding a crowd or want more variety on the table.
- Miso soup: the warm, salty broth balances the cool, raw fish and gives the meal a more complete, restaurant style feel. Works best served before the meal.
- Edamame with flaky salt: an easy hands on snack that fits the same flavor world without competing with the poke itself.
- Cucumber salad: a light, vinegar forward side that echoes the pickled elements already in the bowl and adds extra crunch. Sits nicely alongside the bowl itself.
Storage & Serving Tips
Because this bowl includes raw fish, I only make as much as I’ll eat that day. If you do have extra dressed salmon, store it in an airtight container in the fridge and eat it within 24 hours.
Keep the rice, salmon, and toppings separate if you’re prepping ahead for the next day. Warm the rice gently before assembling so the bowl doesn’t taste like it came straight from the fridge.
This recipe is easy to switch up. Swap the salmon for cooked shrimp or cubed tofu if you want a cooked version, or use brown rice or cauliflower rice for the base. My family loves swapping in mango when it’s in season for a sweeter twist.
My Favorite Sauces for Salmon Avocado Poke Bowl
The salmon here already carries a soy based dressing, but I almost always set out one extra sauce on the side. It gives everyone at the table a way to customize their bowl without changing the recipe itself.
- Sriracha mayo: my go-to. Just mayo and sriracha whisked together, and it adds exactly the creamy heat this bowl wants.
- Wasabi aioli: milder and a touch sharper than sriracha mayo, still creamy without much heat.
- Ponzu sauce: a citrus soy sauce that brightens things up and cuts through the richness of the avocado and salmon.
- Eel sauce: sweet and thick, the kind you’d usually see drizzled on sushi, but it’s just as good over poke.
- Creamy togarashi sauce: mayo spiced with togarashi, lime juice, and a splash of soy sauce, so it comes out citrusy with a little umami kick.
I usually keep it simple with sriracha mayo since it’s the easiest to whip up with pantry staples, but ponzu is my pick when I want something lighter. If I want heat built into the bowl itself instead of added on top, I’ll make my spicy salmon poke bowl instead of doctoring this one with sauce.
Conclusion
This salmon avocado poke bowl has become one of my regular weeknight dinners, mostly because it comes together so quickly and never feels like a compromise. It’s fresh, it’s filling, and it’s the kind of meal that makes a random Tuesday feel a little more like a treat. When mango is in season, I’ll swap it in for the avocado and lean into my mango poke bowl instead, but this is the version I make on repeat. Give it a try next time you’re craving takeout, and see if it doesn’t change your mind about ordering in.
