A salmon poke bowl is diced sushi-grade salmon tossed in a soy and sesame marinade, then layered over rice with pickled cucumbers and a spicy mayo drizzle. It comes together in about 30 minutes with no stove time beyond the quick pickle, which makes it one of the easiest “impressive” dinners I make, and one of my favorite Asian bowl recipes to keep in rotation.
I started making poke bowls at home after one too many $18 orders at the poke shop by my kids’ school. My youngest used to beg for extra sriracha mayo every single time, and I finally thought, I can make this. The first attempt was a little too vinegary on the cucumbers and not spicy enough on the salmon, but by the third try I had it dialed in. Now it’s a regular Tuesday dinner.
My husband eats his with double rice, my kids pick out the cucumbers and eat them separately, and somehow everyone leaves the table happy. If you’ve been intimidated by making poke at home, this salmon poke bowl recipe is the one that convinced me it’s easier than it looks.
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Ingredients for Salmon Poke Bowl
Here’s what I use, along with a few swaps that work if you’re missing something. Sushi-grade salmon is the one ingredient I never compromise on, everything else is flexible.
Salmon Poke
- 1 pound salmon, cut into ¾” cubes (sushi-grade or sashimi-grade only)
- ¼ cup soy sauce
- 2 tablespoons sliced green onions
- 1 teaspoon rice wine vinegar
- 1 teaspoon sriracha
- 1 teaspoon sesame oil
- ½ teaspoon sesame seeds
Pickled Cucumbers
- ½ cup rice wine vinegar (I always use Kikkoman, it’s less sharp than plain white vinegar)
- ½ cup water
- â…“ cup honey
- 1 teaspoon kosher salt
- ½ teaspoon red chili flakes
- 2 Persian cucumbers, sliced â…›” thick (6-inch cucumbers, or sub 1 cup English cucumber)
Sriracha Mayonnaise Sauce
- 2 tablespoons sriracha
- 2 tablespoons mayonnaise
In my experience, the quality of the salmon matters more than any other ingredient here since it’s eaten raw. I usually call my fish counter ahead and ask them to set aside a fresh piece labeled for raw consumption.
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Step-by-Step Instructions
My go-to method here is to get the salmon marinating first, then start the quick pickle for the cucumbers while that chills.
Step 1: In a medium bowl, combine the diced salmon, soy sauce, green onions, rice wine vinegar, sriracha, and sesame oil. Cover and refrigerate while you make the pickled cucumbers.
Step 2: In a medium saucepan, combine the rice wine vinegar, water, honey, salt, and chili flakes. Bring to a boil over high heat. Once it’s boiling, turn off the heat, add the cucumber slices, and stir. Let marinate for 10 minutes, then transfer to a container. Refrigerate until ready to use, or freeze for 5 to 10 minutes if you want them cold fast.
Step 3: In a small bowl, whisk the sriracha and mayonnaise together until smooth and evenly colored.
Step 4: To assemble, add rice or salad to your bowl as the base. Top with the salmon poke, pickled cucumbers, and a generous drizzle of sriracha mayonnaise.
What to Serve With Salmon Poke Bowl
A few sides round this bowl out without competing with the salmon’s flavor.
- Steamed edamame: adds plant protein and a little salt, and my kids treat it like a snack while dinner finishes.
- Seaweed salad: brings a briny, slightly sweet contrast that plays well with the sesame notes already in the poke.
- Sliced avocado: adds creaminess that balances the spice from the sriracha mayo.
- Miso soup: a warm, savory starter that fits the overall Japanese-inspired flavor profile of the bowl.
Salmon Poke Bowl
Ingredients
Equipment
Method
- In a medium bowl, combine diced salmon, soy sauce, green onions, rice wine vinegar, sriracha, and sesame oil. Cover and refrigerate while making the pickled cucumbers.Only use salmon labeled sushi-grade or sashimi-grade for this step. Regular grocery store salmon isn’t handled or frozen the same way and isn’t safe to eat raw. Ask your fish counter directly if you’re not sure.
- In a medium saucepan, combine rice wine vinegar, water, honey, salt, and chili flakes. Bring to a boil over high heat. Once boiling, turn off heat, add cucumber slices, and stir. Marinate for 10 minutes, then transfer to a container. Refrigerate until ready to use, or freeze for 5 to 10 minutes to cool quickly.
- In a small bowl, whisk the sriracha and mayonnaise until combined.
- Add rice or salad to the bowl as a base. Top with salmon poke, pickled cucumbers, and sriracha mayonnaise.
Nutrition
Notes
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Storage & Serving Tips
The pickled cucumbers and sriracha mayo both hold well in the fridge for up to 5 days in sealed containers, so I usually make a double batch of each on Sunday. The marinated salmon itself is best eaten the same day it’s made since it’s raw, so I only mix that part right before serving.
For meal prep, store the rice, salmon, cucumbers, and sauce in separate containers and assemble bowls fresh each day. This keeps the salmon from getting mushy and the cucumbers from turning the rice soggy.
This recipe is easy to swap around. Use tuna instead of salmon for a classic ahi poke bowl, swap the rice for cauliflower rice to cut carbs, or skip the bowl format entirely and wrap everything in nori for a sushi burrito.
My Favorite Sauces
Salmon’s richer, fattier texture holds up well against bolder sauces, so I like to keep a couple of these on hand beyond the classic sriracha mayo already in the recipe. Here are a few that pair especially well.
- Classic shoyu sauce: a mix of soy sauce, sesame oil, rice vinegar, honey, and grated ginger. It’s the traditional base for poke and lets the salmon’s flavor come through without overwhelming it.
- Ponzu sauce: a citrusy, soy-based sauce that cuts through the richness of the salmon with bright acidity, especially good if you’re loading the bowl with avocado.
- Wasabi cream sauce: a milder, creamy take on wasabi that adds heat without the harsh bite of straight wasabi paste, and it complements salmon’s higher fat content nicely.
- Citrus sriracha: sriracha brightened with fresh citrus juice, a bolder option that works well if your other toppings are on the milder side, like plain cucumber or edamame.
- Miso ginger dressing: a savory, slightly sweet sauce that adds depth if you want something different from the usual soy or mayo base.
Conclusion
This salmon poke bowl has become one of those recipes I don’t even think twice about anymore, I just make it. It’s fast, it doesn’t heat up the kitchen, and it tastes like something I’d order out. If you give it a try, I’d love to hear which sauce combination your family lands on.
