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Top down shot of a salmon poke bowl with avocado, mango, cucumber and edamame.

Salmon Poke Bowl

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  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 2 poke bowls 1x
  • Category: Dinner/Entree
  • Method: Counter Top
  • Cuisine: Asian-Inspired


Salmon Poke Bowl – an easy, flavorful salmon poke bowl recipe! Learn how to make your own poke bowls at home!




  • 1/4 cup soy sauce (or tamari)
  • 1/4 teaspoon sesame oil
  • 1/8 teaspoon siracha 
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon garlic, minced
  • 1/4 teaspoon ginger, grated
  • 1/2 teaspoon lime juice


  • 8oz sushi grade salmon
  • 2 cups cooked sushi rice (cook per package instructions)
  • 1 cup edamame, shelled
  • 1 avocado, sliced
  • 1 cup cucumber, sliced
  • 1/4 cup cilantro, chopped
  • sliced jalapeño (optional)
  • sesame seeds (optional – for garnish)


  1. Combine Sauce ingredients in a small bowl; whisk to combine and set aside.
  2. Slice salmon into cubes and place in a medium bowl. Pour Sauce over top and set aside while prepping the remaining ingredients.
  3. Divide rice, marinated salmon, edamame, cucumber, avocado, jalapeño and cilantro between two bowls. Garnish with black sesame seeds, if desired. Serve with additional soy sauce if you want. 
  4. Enjoy! 


  • consume raw food at your own risk.
  • Sushi-Grade Salmon: I usually have good luck finding sushi-grade tuna at Whole Foods Market.