Salmon Poke Bowl

Last updated on: March 11, 2026

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Right, let’s talk about salmon poke bowls. They’re basically the lovechild of sushi and salad—healthy, colourful, and absolutely delicious. The best part? You don’t need a fancy sushi chef diploma to make one at home.

This salmon poke bowl is packed with protein (22g per serving, to be precise), loaded with fresh veggies, and drizzled in a spicy sriracha mayo that brings everything together. It’s got crunch, creaminess, a bit of a kick, and enough goodness to make you feel like a wellness influencer—without the need for a green juice chaser.

And the best thing? It takes just 15 minutes to put together. That’s less time than it takes to scroll through TikTok deciding what to cook in the first place. So, grab your salmon, sharpen your knife, and let’s get poking! (Not in a weird way, obviously.)

What is a Salmon Poke Bowl?

A salmon poke bowl (pronounced “poh-keh,” not “poke” like you’re back on Facebook in 2010) is a Hawaiian-inspired dish featuring cubed raw fish, usually tuna or salmon, served over rice with a variety of fresh toppings and a flavour-packed sauce.

The name “poke” literally means “to slice” in Hawaiian, which makes sense because that’s exactly what you do—slice up your fish, throw it in a bowl, and make something delicious. Think of it as deconstructed sushi that you eat with a fork instead of chopsticks.

This version features wild rice for a nutty bite, salmon for a protein-packed boost, and a colourful mix of veggies, all finished off with a spicy, creamy sriracha mayo. It’s healthy, satisfying, and—let’s be honest—way more exciting than your average salad.

Key Ingredients

Salmon. The star of the show. Keep it raw for that authentic salmon poke bowl experience or give it a quick sear if you prefer it cooked. Packed with protein, omega-3s, and all the goodness your body will thank you for.

Wild rice. A heartier and nuttier alternative to sushi rice. It gives the bowl a bit more bite and keeps you full for longer. Think of it as the sturdy foundation holding all this deliciousness together.

Avocado. Because what is a poke bowl without creamy, buttery avocado? Also, it makes your meal Instagrammable, which is clearly very important.

Edamame beans. Little green protein bombs that add a lovely chewiness and a pop of colour. Plus, they make you feel like you’re eating something fancy and nutritious.

Sriracha mayo. The spicy, creamy drizzle that brings everything together. Adds a kick, a touch of indulgence, and just the right amount of messiness.

Pickled radish. A sharp, tangy crunch that cuts through all the richness. Takes five minutes to make but makes you look like a pro.

Salmon Poke Bowl

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Fresh salmon, crunchy veggies, and spicy sriracha mayo come together in this high-protein poke bowl—ready in just 15 minutes!

• Total Time: 0 hours
• Yield: 2 1x

Ingredients

Units MUS Scale 1x2x3x

• 300g (raw weight) then cooked wild rice (Sushi or brown rice)
• 400g salmon fillet
• 2 large handfuls lettuce, shredded
• 150g edamame beans, cooked
• 1 large carrot, peeled and shaved
• 1 avocado, sliced
• 1 spring onion, sliced
• 1 tbsp sesame seeds
• Soy sauce (optional)
• For the picked raddish (optional):
• 4 radish, thinly sliced
• 1 tsp sugar
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 2 tbsp boiling water
• For the sauce:
• 60 ml low fat mayonnaise
• 1 tsp sriracha
• 2 tsp lime juice

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Instructions

Mix sugar, apple cider vinegar, salt, and boiling water in a bowl until dissolved. Add your sliced radish and let it do its thing while you prepare the rest.

Follow the packet instructions unless you fancy eating them raw (which, spoiler: isn’t great).

Remove the skin and slice it into bite-sized cubes. Feeling brave? Eat it raw. Feeling cautious? Sear it in a hot pan with a splash of olive oil until golden.

Divide the rice between four bowls. Artfully arrange the lettuce, edamame, carrots, avocado, and pickled radish. Or just chuck it all in—it’ll taste amazing either way.

Mix mayo, sriracha, and lime juice in a bowl. Drizzle generously over your masterpiece.

Sprinkle with spring onion, sesame seeds, and a splash of soy sauce for that final touch.

Pat yourself on the back for making something so ridiculously tasty in just 15 minutes.

• Author: Scott Baptie
• Prep Time: 15 mins
• Cook Time: N/A

Nutrition

• Serving Size: 1
• Calories: 541
• Fat: 21 g
• Carbohydrates: 66 g
• Protein: 22 g

Storage & Reheating

Can I store a salmon poke bowl in the fridge?

Yes, but it’s best when fresh. If you need to store it, keep the ingredients separate in airtight containers in the fridge for up to 24 hours. Assemble just before eating to avoid a soggy disaster.

Can I freeze a salmon poke bowl?

Not a good idea. The fresh salmon, avocado, and veggies won’t survive the freezer and will turn into a sad, mushy mess when thawed.

FAQ

Can I use a different type of fish?

Absolutely! Tuna is the classic poke fish, but you can also try prawns, cooked chicken, or even tofu for a veggie twist.

Is it safe to eat raw salmon?

As long as it’s sushi-grade or fresh from a reputable source, yes! If in doubt, give it a quick sear.

What can I use instead of wild rice?

Sushi rice, brown rice, quinoa—go wild. (Pun intended.)

How spicy is the sriracha mayo?

Mildly spicy, but you can adjust the heat by adding more or less sriracha. Or drown your bowl in it, your call.

Do I have to pickle the radish?

No, but it takes 5 minutes and makes you look like a pro. Your call.

If You Liked This Salmon Poke Bowl, Try These!

Salmon Pasta Salad. A refreshing mix of flaky salmon, wholewheat pasta, and crunchy veg, all tossed in a zesty dressing. Perfect for meal prep, picnics, or a speedy high-protein lunch that actually fills you up.

Sweet Chilli Salmon. Zingy, sticky, and just the right amount of sassy – this Sweet Chilli Salmon is your new 20-minute weeknight hero. High in protein and low in faff, it’s pan-fried to crispy-skinned perfection and drenched in a glossy, sweet-spicy sauce that’s downright addictive.

Hawaiian Chicken. A sweet, sticky, high-protein stir-fry that brings pineapple sunshine to your plate. Juicy chicken, caramelised rings, and a glossy soy-honey sauce that clings like a good rom-com ending. Serves four, cooks fast, and tastes like you’ve booked a cheeky mini-break to Honolulu.

Leave A Comment Below

Loved the salmon poke bowl? Got your own little tweaks and twists? I am all ears! Feel free to drop a comment below and share your cooking experiences with me.