Cooked salmon poke bowl recipe with rice, fresh vegetables, and a simple spicy mayo. An easy, everyday bowl you can make with baked salmon instead of raw fish.
I make this cooked salmon poke bowl whenever I want something fresh, delicious, and comforting. I don't often use raw fish at home, so this version with baked salmon is what we have on repeat. Like really, all the time!!
It's quick to put together if you have rice ready, and you can use whatever vegetables you have in the fridge. Everyone can build their own bowl at the table, which makes things easier for me.
You can also assemble the bowls in advance, cover them, and refrigerate them for later. I often make an extra portion so my son can take it to school the next day.
If you like simple rice bowls like this, you might also enjoy my Spam, Eggs and Rice, another Hawaiian-inspired quick meal. Or make simple Tuna Fried Rice.
Prep Time: 20 minutes | Cook Time: 20 minutes | Ingredients: 17 | Servings: 4 | Difficulty: Easy
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Recipe ingredients
Salmon: Use fresh salmon fillets, skin removed if possible. You can also use leftover cooked salmon. Try this delicious Mustard Dill Salmon next. Or make this simple Baked Salmon Pasta without Cream dish.
Rice: Jasmine or basmati both work well. You can cook it ahead and reheat it, which makes this even faster. You can also make the cooked salmon poke bowls using this Miso Brown Rice.
Edamame. I use frozen, already shelled edamame. Just boil them for a few minutes, drain well, and they're ready to use.
Vegetables: Keep it flexible. Use what you have: radishes, red cabbage, or even leftover roasted vegetables work.
Sushi ginger: Adds a bit of acidity and extra flavor. I love it! You can replace it with pickled red onions.
Mayonnaise: Kewpie mayonnaise is great here, but regular mayonnaise works just as well.
See the recipe card for detailed instructions and full information on ingredients and quantities.
How to make cooked salmon poke bowls?
Step #1: Marinate the salmon pieces briefly, then bake until just cooked through. The fish should flake easily but still stay moist. Let it cool slightly.
Step #2: Break the salmon into large bite-sized pieces. Don't shred it too finely.
Step #3: Cook the rice and mix it with a little rice vinegar. Fluff it and let it cool slightly before assembling the bowls.
Step #4: Stir together mayonnaise, sriracha, sesame oil, and lime juice. Taste and adjust.
Step #5: Cut the vegetables and cook the edamame if needed. Slice the nori into thin strips.
Step #6: Divide the rice between bowls. Add salmon, vegetables, edamame, and ginger. Drizzle with sauce and finish with nori and sesame seeds. Serve with lime wedges.
Tips
- Don't overcook the salmon; it dries out quickly.
- Let the rice cool slightly so it doesn't wilt the vegetables.
- Keep the toppings simple. Too many ingredients make the bowl messy.
- If you like a spicier bowl, add more sriracha or a drizzle of chili oil.
Make ahead
Cook the rice and bake the salmon in advance. Keep them in the fridge for up to 2 days.
You can also prepare the vegetables and sauce ahead of time. Store everything separately and assemble just before serving.
Storage
The bowls are best assembled fresh, but leftovers still make a good lunch.
Store leftovers in airtight containers in the fridge for up to 2 days.
Keep the sauce separate if possible.
More simple meal ideas
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๐ Recipe
Cooked Salmon Poke Bowl Recipe
Equipment
- Baking dish
- Large shallow bowl for the salmon
- Small pot for the rice
- Box grater
- Small bowl for the sauce
- 4 Serving bowls
Ingredients
Rice:
- 1โ cups jasmine or basmati rice makes about 4 cups cooked 250, Note 1
- 3 teaspoons rice vinegar
Salmon:
- 1 lb salmon cut into large chunks, Note 2
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons rice vinegar
- 1 teaspoon honey
- 2 tablespoons green onions finely chopped
- 2 teaspoons sesame seeds
Toppings:
- 1 avocado sliced or diced
- 1 cucumber diced or sliced
- 2 small carrots grated
- 1ยผ cup edamame shelled
- 2 tablespoons pickled ginger Note 3
- 2 sheets nori
Sauce
- 4 tablespoons mayonnaise Note 4
- 3 teaspoons sriracha
- 1ยฝ teaspoons sesame oil
- 1-2 teaspoons lime juice to taste
To finish:
- 2 teaspoons toasted sesame seeds
- 1 lime sliced or cut into wedges
Instructions
Cook the rice:
- Rinse the rice under cold water until the water runs clear.1โ cups jasmine or basmati rice
- Cook rice: Place it in a small pot with 2 cups (500 ml) of water. Bring to a boil, then cover and cook on low heat for about 12-15 minutes, until the water is absorbed.
- Let cool slightly: Remove from the heat and let it sit, covered, for 5-10 minutes. Fluff with a fork and mix in the rice vinegar. Set aside.3 teaspoons rice vinegar
Bake the salmon:
- Preheat the oven to 350ยฐF (180ยฐC).
- Make marinade: In a large shallow bowl, mix soy sauce, sesame oil, rice vinegar, honey, green onions, and sesame seeds.2 tablespoons soy sauce + 2 teaspoons toasted sesame oil + 2 teaspoons rice vinegar + 1 teaspoon honey + 2 tablespoons green onions + 2 teaspoons sesame seeds
- Marinate salmon: Add the salmon pieces and turn them gently to coat. Let sit for about 10 minutes.1 lb salmon
- Cook salmon: Transfer to a baking dish and bake for 12-15 minutes, until just cooked through and flaky.
- Flake salmon: Let it cool slightly, then break into large bite-sized pieces.
Prepare the toppings:
- Chop: Slice or dice the avocado. Dice or slice the cucumber. Grate the carrots on the coarse side of a box grater. Slice or cut the lime into wedges.1 avocado + 1 cucumber + 2 small carrots + 1 lime
- Cook the edamame according to package instructions (most frozen shelled edamame need about 3-5 minutes in boiling water), then drain well.1ยผ cup edamame
- Cut the nori into very thin strips.2 sheets nori
Make the sauce:
- Make sauce: Mix mayonnaise, sriracha, sesame oil, and lime juice in a small bowl. Taste and adjust the lime juice if needed. 4 tablespoons mayonnaise + 3 teaspoons sriracha + 1ยฝ teaspoons sesame oil + 1-2 teaspoons lime juice
Assemble the bowls:
- Divide the rice between four bowls.
- Top with salmon, avocado, cucumber, carrots, edamame, and sushi ginger.2 tablespoons pickled ginger
- Drizzle with the sauce.
- Finish with nori strips and sesame seeds. Serve with lime wedges.nori + 2 teaspoons toasted sesame seeds + lime wedges
Notes
- Salmon: You can use leftover cooked salmon instead of baking fresh. Smoked salmon also works, just skip the marinade.
- Rice: You will need 4 cups of cooked rice (750-800 g).
- Pickled red onions can replace the pickled ginger.
- Mayonnaise: Use Kewpie or regular mayonnaise.
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