SalmonSockeye

Sockeye Salmon Poke Bowl

By

Prep 15 min
Cook 0 min
Total 15 min
Servings 2 servings
🐟
Species Salmon
📊
Difficulty Easy
sockeye salmon poke bowl

Sockeye Salmon Poke Bowl

A Hawaiian-inspired poke bowl featuring fresh wild sockeye salmon in a savory shoyu dressing over sushi rice with edamame, avocado, and crispy toppings.

20 min
Prep
0 min
Cook
20 min
Total
4
Servings

Poke bowls have exploded in popularity for good reason: they deliver maximum flavor and nutrition with zero cooking. Wild sockeye salmon's firm, deep-red flesh and clean ocean flavor make it a perfect poke fish. The shoyu-sesame dressing enhances the fish without masking its natural richness, while sushi rice, edamame, and crunchy toppings round out a satisfying, protein-packed meal that tastes like a Hawaiian vacation.

Ingredients

  • Poke Salmon:
  • 1 lb wild sockeye salmon portions, skinned and cut into 1/2-inch cubes
  • 3 tbsp low-sodium soy sauce (or coconut aminos for GF)
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • 1 tsp sriracha or chili flakes (optional)
  • 2 scallions, thinly sliced
  • Bowl Base:
  • 3 cups cooked sushi rice (seasoned with rice vinegar)
  • Toppings:
  • 1 ripe avocado, sliced
  • 1 cup shelled edamame
  • 1/2 cup cucumber, diced
  • 1/2 cup shredded carrots
  • 2 tbsp pickled ginger
  • 1 sheet nori, cut into thin strips
  • 1 tbsp sesame seeds (black and white)
  • Crispy fried shallots or wonton strips (optional)

Instructions

  1. Cube the salmon: Using a very sharp knife, cut the skinless salmon into 1/2-inch cubes. Keep the fish cold while cutting for the cleanest cuts. Pat the cubes dry if there is excess moisture.
  2. Make the poke marinade: In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, and sriracha if using. Add the scallions.
  3. Marinate the salmon: Gently fold the salmon cubes into the marinade until evenly coated. Refrigerate for 10-15 minutes while you prepare the toppings. Do not marinate longer than 30 minutes or the acid will start to cook the fish.
  4. Prepare the rice: If not already cooked, prepare sushi rice according to package directions. Season with rice vinegar, a pinch of sugar, and salt. Let it cool to room temperature.
  5. Prep the toppings: Slice the avocado, dice the cucumber, shred the carrots, and cut the nori into thin strips. Shell the edamame if not already done.
  6. Assemble the bowls: Divide sushi rice among four bowls. Arrange the marinated salmon, avocado, edamame, cucumber, and carrots in sections over the rice.
  7. Finish with garnishes: Top each bowl with pickled ginger, nori strips, sesame seeds, and crispy shallots. Drizzle any remaining marinade from the bowl over the top. Serve immediately.

Chef's Tips

  • For poke, use the freshest salmon possible. Popsie sockeye portions are bled at capture and flash-frozen to meet the FDA's parasite-destruction freezing guidance for fish eaten raw, so we sell them as sashimi-grade; keep the fish cold and use it within 24 hours of thawing. Freezing controls parasites, not bacteria, so the FDA advises pregnant women, young children, older adults and anyone with a weakened immune system to eat seafood cooked to 145°F.
  • Thaw salmon in the refrigerator overnight for the best texture in raw preparations. Never use the microwave to thaw fish destined for poke.
  • Keep the cubes uniform at 1/2-inch for the best mouthfeel. Larger cubes are chewy; smaller ones lose their texture in the marinade.
  • Use coconut aminos instead of soy sauce for a gluten-free, soy-free, and Whole30-compliant version.
  • Add mango cubes for a tropical variation, or top with masago (capelin roe) for extra brininess and a pop of color.
  • Serve immediately after assembling. Poke bowls do not keep well as leftovers since the rice hardens and the fish texture changes.

Nutrition (per serving, approximate)

Calories: 490 | Protein: 36g | Fat: 16g | Omega-3 (EPA + DHA): about 820 mg (4 oz raw sockeye, USDA) | Carbs: 48g

If you want to go deeper than the recipe: