Salmon Poke Recipe: How to Make the Best Bowl in 15 Min

Introduction

Craving a meal that’s bursting with fresh flavors but won’t keep you chained to the kitchen? Meet your new obsession: this salmon poke recipe! Imagine tender, buttery salmon cubes marinated in a zesty soy-sesame glaze, piled over fluffy rice, and topped with creamy avocado, crunchy veggies, and a sprinkle of sesame seeds. It’s like a vacation in a bowl—no passport required.

Fun fact: Poke (pronounced po-kay) means “to slice” in Hawaiian, and this dish has been a staple on the islands for centuries. But here’s the best part: You don’t need to live near a beach to enjoy it. Our version takes just 15 minutes—less time than waiting for delivery! Whether you’re meal-prepping for the week or whipping up a family-friendly dinner, this recipe is a game-changer.

Think of it as the cooler, faster cousin of our popular Hawaiian Shrimp Tacos. Both dishes celebrate bright, bold flavors, but this poke bowl skips the cooking altogether. Ready to dive in? Let’s make magic happen!

What is a Salmon Poke Recipe?

Ever wondered why it’s called poke? No, it’s not because you’ll be poking your fork into it repeatedly (though you totally will). The name comes from the Hawaiian word for “slice,” which perfectly describes how the salmon is cut into bite-sized cubes. Think of it as sushi’s laid-back, beach-loving sibling—no rolling required!

But here’s the real question: Can a bowl of raw fish really win over picky eaters? As the old saying goes, “The way to a person’s heart is through their stomach”—and this salmon poke recipe is here to prove it. With its mix of savory, sweet, and tangy flavors, even the most skeptical diners will be hooked. Ready to slice, marinate, and conquer? Let’s get started!

Why You’ll Love This Salmon Poke Recipe

1. Restaurant-Quality Flavor, Zero Fuss
   Fresh sushi-grade salmon is the star here, marinated in a savory blend of soy sauce, sesame oil, and rice vinegar. It’s like dining out, minus the price tag and pants-with-buttons requirement.
2. Wallet-Friendly & Healthier
   Skip the $15 takeout bowls! Making poke at home costs half as much, and you control the ingredients—swap in gluten-free tamari or organic veggies.
3. Endless Customization
   Love spice? Add sriracha mayo. Craving crunch? Toss on crispy onions or macadamia nuts. It’s your bowl, your rules!

If you enjoyed our Mango Sriracha Salmon Bowl, you’ll adore this recipe’s simplicity. Ready to become a poke pro? Let’s roll!

How to Make Salmon Poke Recipe

Quick Overview

This 15-minute salmon poke recipe requires no cooking (just a sharp knife and a mixing bowl!). It’s perfect for busy weeknights, meal prep, or impressing guests with minimal effort.

Key Ingredients

• 8 oz sushi-grade salmon (skinless, cubed)
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1 tbsp sesame seeds
• 2 green onions, sliced
• 1 cup cooked sushi rice
• Toppings: avocado, edamame, cucumber, crispy onions, mango

Step-by-Step Instructions

1. Slice the Salmon
   Cut salmon into ½-inch cubes. Pro tip: Freeze for 10 minutes first for cleaner slices!
2. Marinate
   In a bowl, mix soy sauce, sesame oil, rice vinegar, and sesame seeds. Toss salmon in the marinade and let sit 10 minutes (no longer—trust us!).
3. Assemble the Bowl
   Layer rice, marinated salmon, and toppings. Drizzle with sriracha mayo or lime juice.

What to Serve With Salmon Poke Recipe

• Crunchy Sides: Seaweed salad, pickled ginger, or cucumber sunomono.
• Warm Comfort: Miso soup or steamed edamame.

Top Tips for Perfecting Salmon Poke Recipe

• Use Sushi-Grade Salmon: Ask your fishmonger for “sashimi-grade” to ensure safety.
• Don’t Over-Marinate: 10 minutes max to avoid mushy fish.
• Prep Ahead: Cook rice and chop veggies the night before.

Storing and Reheating Tips

• Fridge: Store leftovers (without toppings) in an airtight container for 1-2 days.
• Freezing: Not recommended for raw salmon. Cooked salmon bowls can be frozen for up to 1 month.
• Reheating: Enjoy cold or let sit at room temp for 10 minutes before eating.