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cooked salmon poke bowl with avocado, edamame, carrots, and cucumber.
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Cooked Salmon Poke Bowl Recipe

Cooked salmon poke bowl with rice, fresh vegetables, and spicy mayo. An easy everyday bowl with baked salmon, no raw fish.
Course Main Course
Cuisine Asian
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 bowls
Calories 713kcal
Author Adina

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:

  • 1⅓ 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
  • 1¼ cup edamame shelled
  • 2 tablespoons pickled ginger Note 3
  • 2 sheets nori

Sauce

  • 4 tablespoons mayonnaise Note 4
  • 3 teaspoons sriracha
  • 1½ teaspoons sesame oil
  • 1-2 teaspoons lime juice to taste

To finish:

  • 2 teaspoons toasted sesame seeds
  • 1 lime sliced or cut into wedges
US - EU

Instructions

Cook the rice:

  • Rinse the rice under cold water until the water runs clear.
    1⅓ 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 350°F (180°C).
  • 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.
    1¼ 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 + 1½ 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

  1. Salmon: You can use leftover cooked salmon instead of baking fresh. Smoked salmon also works, just skip the marinade.
  2. Rice: You will need 4 cups of cooked rice (750-800 g).
  3. Pickled red onions can replace the pickled ginger.
  4. Mayonnaise: Use Kewpie or regular mayonnaise.

Nutrition

Serving: 1bowl | Calories: 713kcal | Carbohydrates: 71g | Protein: 35g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 68mg | Sodium: 763mg | Potassium: 1383mg | Fiber: 8g | Sugar: 6g | Vitamin A: 5389IU | Vitamin C: 18mg | Calcium: 130mg | Iron: 4mg