There’s something very satisfying about combining flavors and textures in a single bowl. Especially when it’s so good you could eat it every day! A salmon poke bowl is basically a deconstructed sushi roll. Instead of nori (seaweed), you use raw, diced, and cooked salmon as the base. Then you add various crunchy, sweet, sour, salty, bitter, and umami flavors —all served in a bowl.
The key to a great salmon poke bowl is using fresh, high-quality ingredients. And of course, sushi-grade salmon is a must! If you can’t find sushi-grade salmon, you can use fresh, wild-caught salmon that’s been frozen. Just make sure to thaw it completely before cooking.
In this recipe, I also added the Vietnamese-style Shredded Carrot Pickle. The pickle adds a hint of sour and tart taste that really compliments the poke bowl. It’s supper easy to make, and you can find the recipe in this post.
How to Make Cooked Salmon Poke Bowl
Cooked Salmon Poke Bowl
- salmon (either sushi-grade, fresh, wild-caught)
- Cherry Tomato
- Shredded Carrot Pickle
- 1 tablespoon Mayonnaise
- 1 teaspoon Sesame oil
- 1 teaspoon Rice Vinegar
- 1 teaspoon Sriracha
- 1 teaspoon Cayenne or paprika powder
- Black Pepper
- Rice Seasoning
- 1 tablespoon Fish sauce
Prepping & Cooking
- Chop up the vegetables (avocado, cucumber, and tomatoes) into cubes
- Saute the garlic and pan-sear the salmon for 3 minutes, add in fish sauce, cayenne powder, and pepper. Searing the salmon with fish sauce will enhance the flavor of the fish.
- For the carrot pickles, I make the pickle juice by combining rice vinegar, water, and sugar. You can check out the ratio here. It's super easy.
- In a separate bowl: break up the salmon and add sesame oil, mayonnaise, and sriracha. Mix them together until they get mushy. Add black pepper
- In a big bow, add rice and 1 tbsp. of vinegar, mix them together
- Top with chopped avocado, cucumber, tomatoes, carrot pickle, and the salmon
- Sprinkle rice seasoning