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A bowl filled with white rice, sliced smoked salmon, avocado, edamame, cucumber, radish, seaweed, green onions, lime wedge, and a drizzle of sauce, garnished with sesame seeds.
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5 from 2 votes

Smoked Salmon Poke Bowl

This Smoked Salmon Poke Bowl is healthy, colorful, and incredibly delicious. Easy to customize with your favorite toppings!
Prep Time3 hours 20 minutes
Cook Time15 minutes
Total Time3 hours 35 minutes
Course: dinner, lunch, Main Course
Cuisine: Hawaiian
Keyword: customizable, healthy, quick, seafood
Servings: 3
Calories: 538kcal

Equipment

Ingredients

For the rice:

  • 1 cup Sushi rice or jasmine rice
  • 1 ¼ cups Water
  • 2 tablespoons Rice vinegar
  • 1½ teaspoons sugar
  • ¼ teaspoon salt

For the dressing:

  • 3 tablespoons Soy sauce (or tamari for gluten-free)
  • 1 tablespoon Rice vinegar
  • 2 teaspoons Toasted sesame oil
  • 1 teaspoon Maple syrup optional
  • 1 tablespoon Sriracha optional
  • 1 tablespoon Fresh ginger grated

For the bowl:

  • 250 g Smoked salmon thinly sliced or cut into bite-size pieces
  • 1 Avocado sliced
  • 1 Cucumber evenly diced
  • 1 cup Shelled edamame cooked
  • 2 Radishes thinly sliced (optional)
  • 2 Green onions thinly sliced
  • 1 sheet Nori cut into thin strips (optional)

For garnish:

  • Black and white sesame seeds
  • Extra green onions
  • Pickled ginger
  • Lime wedges
US Customary - Metric

Instructions

  • Cook the rice: Rinse the rice under cold water until the water runs mostly clear. Transfer to a saucepan with the water. Bring to a boil, cover, reduce the heat to low, and cook for 12–15 minutes, until the water is absorbed. Remove from the heat and let sit, covered, for 10 minutes.
  • Season the rice: In a small bowl, stir together the rice vinegar, sugar, and salt until the sugar and salt dissolve. Gently fold the mixture into the warm rice until evenly combined. Let the rice cool slightly before assembling the bowls.
  • Prepare the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, sriracha, and grated ginger.
  • Prepare the toppings: Dice or slice the avocado, dice the cucumber, slice the radishes and green onions, cook the edamame if needed, and cut the nori into thin strips.
  • Assemble the Bowls: Divide the rice between two serving bowls. Arrange the smoked salmon, avocado, cucumber, edamame, and radishes over the rice.
  • Drizzle generously with the dressing. Top with sesame seeds, green onions, nori strips, and pickled ginger if desired.

Video

Notes

  • Rice: Sushi rice gives the most authentic texture, but jasmine or brown rice also works well.  
  • Smoked salmon: Use cold-smoked salmon for a silky texture similar to traditional poke. Homemade gravlax works beautifully too. 
  • How to cut the salmon: You can leave the smoked salmon in thin slices, just as it is usually sold, for a more elegant presentation. If you prefer a look closer to a traditional poke bowl, buy a whole piece of smoked salmon and cut it into bite-size cubes. 
  • Be creative: Feel free to use your favorite toppings, such as shredded carrots, mango, purple cabbage, seaweed salad, or cooked sweet potato. 
  • Protein boost: Add a soft-boiled egg or extra edamame for additional protein. 
  • Meal prep: Prepare all components in advance and store separately. Assemble just before serving. 
  • Storage: Store the rice, dressing, and toppings separately in airtight containers in the refrigerator for up to 2 days. Add the avocado just before serving to prevent browning.

Nutrition

Calories: 538kcal | Carbohydrates: 71g | Protein: 28g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 19mg | Sodium: 1987mg | Potassium: 968mg | Fiber: 9g | Sugar: 7g | Vitamin A: 373IU | Vitamin C: 15mg | Calcium: 97mg | Iron: 4mg