Easy Salmon Poke Bowl

Usually seen with tuna, poke (poh-keh) is the California craze that’s slowly infusing the rest of the U.S., first in metropolitan cities. It’s a raw, sushi-grade fish salad popular for decades in Hawaii, kind of like ceviche or tartare in other cuisines. The protein is usually marinated in soy sauce and sesame oil, then combined with other ingredients that can vary widely. The name comes from the Hawaiian, “to cut or slice.”



number of servings
  • 1 lb salmon, diced into 1/2 inch cubes Added to
  • 14 Cup soy sauce Added to
  • 1 tablespoon sesame oil Added to
  • 1 tablespoon Rice wine vinegar Added to
  • 1 teaspoon ginger, grated Added to
  • 12 teaspoon garlic, minced Added to
  • 3 green onions, white parts thinly sliced Added to
  • brown rice, see instructions Added to
  • 1 salad cucumber Added to
  • 4 radishes Added to
  • 1 avocado Added to
  • 2 carrots Added to
  • black sesame seeds Added to


50 min.
1. Step

Make a batch of steamed brown rice. Use our Brown Rice recipe.

2. Step

Next, in a medium sized bowl, combine soy sauce, sesame oil, rice wine vinegar, ginger, garlic, and green onions. Stir well to combine. Add salmon and marinate for about 30 minutes in the refrigerator.

3. Step

With a vegetable peeler, peel thin, long ribbons of cucumber. Then thinly slice, or mandolin, the radishes. Quarter the avocado, and cut into thin slices. Lastly, peel carrots and then cut into 1-inch long, thin matchsticks.

4. Step

Serve the salmon on top of brown rice and top with sesame seeds. Then place the cucumber, radish, avocado, and carrots in the bowl with the salmon poke.

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