If I could move to Hawaii and eat poke bowls any time I please, I would be one happy girl. Since I haven’t convinced my husband (yet!), I’m bringing you my homemade spin on one with this salmon poke bowl recipe with spicy mayo!
I was introduced to poke back in January 2013 when we went on a family trip to Hawaii. I was given the recommendation to try Da Poke Shack by a friend and while I had no idea what poke was, my family and I love seafood so we figured why not. Boy was I glad we tried it because they are one of the greatest things ever and I’ve been hooked ever since!
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I could literally eat these salmon poke bowls all day every day, especially during the hot summer months. They are light and refreshing, full of protein, carbs, and healthy fats, and there is minimal cooking required. You can customize them to your liking too – use whatever you have on hand, you really can’t go wrong.
The bowls have so many flavors and textures and the rice and cold fish pair so well together. The spicy mayo is the perfect balance to the sweet mango and the richness of the salmon too. They have crunchiness from the cucumbers and radishes and creaminess from the avocado. And the pickled ginger adds the perfect balance to it all.
If you never have had a poke bowl, you are in for a treat! Please note that these are not traditional Hawaiian poke bowls, just my spin on it.
What is a poke bowl?
Poke (pronounced “POH-keh”) is the Hawaiian word meaning cut, cubed, or sliced. It is a traditional dish from Hawaii served as an appetizer or main course. Fish is cubed and served plain, tossed with a few items, or tossed in a dressing to add some flavor.
The beauty of poke bowls is you can really add whatever you like to them. Here is what you need to make a Hawaiian poke bowl:
- rice – white jasmine rice is common, but you can use brown.
- raw sushi-grade fish – salmon and tuna are the most common. If raw isn’t your thing, you can do cooked crab or shrimp.
- vegetables and fruit – things like avocado, radishes, cucumber, carrots, edamame, seaweed salad, mango, pineapple, and fresh herbs are common. Traditional poke bowls found in Hawaii usually do not have these toppings though!
- dressing – they can vary from a soy sauce-based dressing to spicy mayo, to ponzu, and even wasabi mayo or a spicy sriracha sauce.
- toppings – sesame seeds, crispy onions, pickled ginger, green onion, and furikake are common. You can really top them with whatever you like, though.
Are poke bowls healthy?
Poke bowls can be a great addition to a healthy diet. They are full of protein, healthy fats from fish, and some of your toppings like avocado, carbohydrates from the rice, and veggies depending on your toppings. It’s important to be mindful of the toppings you are picking and also the sauce you are picking or what the fish is tossed in.
Poke bowl highlights
- easy to make – most of the ingredients just require some chopping and the rice is the only thing that needs to be cooked
- customizable – change up the toppings or seafood to your liking or what you have on hand. You really can’t go wrong!
- packed with protein, carbs, and healthy fats for a balanced meal
Salmon poke bowl ingredients
- cooked jasmine white or sushi rice
- cucumbers
- coconut aminos
- sesame oil
- raw sushi-grade salmon – I find mine at local grocery stores with a high-quality fish counter or you can sometimes find it in the freezer section at stores
- mango
- avocado
- radishes
- jalapeno
- spicy chipotle mayo – homemade or store-bought
- pickled ginger
- nori
- salt and pepper
Salmon poke bowl recipe
- Cook your rice. First, start off by cooking your rice according to the package. I prefer the instant pot method as it does the work for you, but the stovetop works just as well.
- Make your mayo if needed. I use this recipe (it’s so good and so easy to make), but you could also use store-bought spicy mayo or mix mayo with your favorite hot sauce. Mayo can be made in advance for this recipe.
- Make your cucumber salad. Thinly slice cucumbers and toss with coconut aminos, sesame oil, and some salt and pepper. Set aside.
- Prepare your fish. Using a sharp knife, cut salmon into 1-inch cubes.
- Prep your remaining ingredients. Chop mango, slice avocado, radishes, and jalapenos.
- Assemble bowls. Divide rice, fish, and toppings between two bowls. Top with spicy mayo and any other sauces (I like to pour the leftover cucumber marinade over the bowls for some sweetness and saltiness).
- Enjoy!
Can I use regular salmon for poke?
When making a poke bowl, you will want to use a high-quality salmon that has been flash-frozen to kill any parasites. Sushi grade fish or sashimi-grade is fish that can be eaten raw. Although there are no regulations and guidelines for “sushi-grade” fish, most stores will use this label for their highest quality fish. Here is a guide on sushi-grade fish.
Storage
- fridge – I suggest eating these fresh, but if you have any leftovers, you can store them refrigerator for 1 day, a maximum of 2 days. Raw sushi-grade fish should be consumed within 1-2 days. Only buy or defrost as much as you need. Store ingredients separately in airtight containers to help everything stay fresh.
Substitutions and additions
Poke bowls are super customizable to fit your taste preferences and needs. Here are a few options:
- rice – you can use brown rice over white rice. If you want a lower-carb option, or want to keep them paleo or Whole30, you can use cauliflower rice. While I will say it’s definitely not rice, it will work as a good substitute.
- greens – if you don’t want rice at all, you can use greens instead! Non-traditional, but a lot of poke places have this option.
- seafood – if you don’t like salmon, or can’t find a good sushi-grade high-quality salmon, you can use ahi tuna or shrimp. I would not recommend eating raw shrimp though so you should sauté it first if making that substitute.
- veggies – any veggies you have on hand will work! These were just some of my favorite and usual ones you can find at poke places, but any that you like will work.
- sauce – if you don’t like spicy mayo, you can top your salmon poke bowl with any kind of sauce you like. I love coconut aminos, hot sauce, lime juice or rice vinegar, or some kind of spicy oil. You can also create your own with a mixture of spices and sauce.
- coconut aminos – gluten-free soy sauce, tamari, or regular soy sauce will work.
More healthy salmon recipes
Salmon Poke Bowl
ingredients
- 2 cups cooked jasmine white rice (8 ounces cooked/about 1 cup dry)
- 1 cup sliced cucumbers (125 grams)
- 1 tablespoon coconut aminos
- 1 teaspoon sesame oil
- 8 ounces raw sashimi grade salmon
- 1 cup diced mango (140 grams)
- 1/2 small-medium avocado, sliced (55 grams)
- 2 radishes, sliced
- 1 small jalapeno, sliced
- 2 tablespoons pickled ginger
- 1 sheet nori (cut into squares)
- 2 tablespoons spicy chipotle mayo
- salt and pepper, to taste
- for topping: chopped green onion, cilantro, sesame seeds, coconut aminos…
instructions
- Cook your rice. First, start off by cooking your rice according to the package. I prefer the instant pot method as it does the work for you, but the stovetop works just as well.
- Make your mayo if needed. I use this recipe (it’s so good and so easy to make), but you could also use store-bought spicy mayo or mix mayo with your favorite hot sauce. Mayo can be made in advance for this recipe.
- Make your cucumber salad. Thinly slice cucumbers and toss with coconut aminos, sesame oil, and some salt and pepper. Set aside.
- Prepare your fish. Using a sharp knife, cut salmon into 1-inch cubes.
- Prep your remaining ingredients. Chop mango and slice avocado, radishes, and jalapenos.
- Assemble bowls. Divide rice, fish, and toppings between two bowls. Top with spicy mayo and any other sauces (I like to pour the leftover cucumber marinade over the bowls for some sweetness and saltiness).
- Enjoy!
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notes
- you can prep the spicy mayo a few days in advance and store it in the fridge until ready to use. It goes great on so many things!
nutrition
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Wonderful! I used brown Jasmine and red cargo rice. Everything else just as in the recipe. I can’t wait to make it for our next family get-together.
That combo sounds so good! So glad you enjoyed them Susan, thanks for trying!
Yum
Let’s make aome poke for an app on thanksgiving! Haha! Bring back some memories it’s so great!!
Yes!! I am all for it!
The best!! Take me back to Hawaii!