Poke bowls are one of my favorite foods, so I had to learn how to make it myself at home! Poke bowls are often mistaken as a Japanese dish because they often have the same toppings that are found in sushi rolls. Poke bowls are a Hawaiian dish, and typically contain raw fish and a variety of vegetables on top of rice. It is a very colorful, healthy dish, and the flavor combinations are endless.

I have created a variation of the traditional poke bowl by using cooked salmon that is marinated in a teriyaki sauce. While you can find sushi-grade salmon at stores and eat it raw, I prefer to leave that to the professionals! By using cooked salmon, you can easily make this at home without worrying about consuming raw fish. You can top poke bowls with whatever toppings you would like, and I included quick, easy recipes for few of my favorite toppings. Feel free to add what you have, and leave out what you don’t!

Ingredients

Rice

1 cup white rice
1/2 tsp salt
2 tbsp rice vinegar
1 tsp sugar

Teriyaki Salmon

2 4 ounce salmon filets (I buy frozen wild caught salmon)
1/4 cup soy sauce
1 tbsp honey
1 tbsp rice vinegar
1 tsp minced garlic

Sriracha Mayo

1/4 cup mayonnaise
2 tsp sriracha (adjust to make more spicy/mild)
1 tsp honey

Pickled Red Onion

1 red onion
1/2 cup white vinegar
1 cup hot water
1 tsp salt
1 tbsp sugar

Shaved Carrot Salad

2 carrots
1 tbsp rice vinegar
1 tbsp soy sauce
1/2 tsp red pepper flakes
1/2 tsp sesame seeds

Toppings

avocado
steamed edamame
cucumber
green onion
sesame seeds

Instructions

Rice

In a pot, stir together 1 cup of dry white rice, 2 cups of water, and 1/2 tsp of salt. Simmer with lid on until water has been soaked up and rice is fully cooked. Add 2 tbsp of rice vinegar and 1 tsp of white sugar to cooked rice, and fluff with a fork.

Teriyaki Salmon

In a bowl, combine soy sauce, honey, rice vinegar and minced garlic. Chop thawed salmon filets into 1 inch cubes, and toss gently in soy marinade. Grease a pan or air fryer with olive oil spray, and bake at 400°F for 8 minutes.

Sriracha Mayo

In a small bowl, mix mayonnaise, sriracha and honey. Taste and add extra sriracha if you want it to be spicier.

Pickled Red Onion

Slice a red onion in half, and remove ends and skin. Thinly slice the red onion into half moons.
In a mason jar, add vinegar, hot water, salt and sugar. Add the sliced red onion, place the lid on the jar, and shake gently. Refrigerate for at least 30 minutes before using.

Shaved Carrot Salad

Wash, peel and slice the ends of carrots. Use a peeler to create long ribbons of shaved carrot. Place carrots in a bowl and add rice vinegar, soy sauce, red pepper flakes and sesame seeds. Toss to combine.

Assemble Poke Bowl

Add rice to a bowl, and top with salmon, pickled red onion and shaved carrot salad. You can add whatever other toppings you like, I do sliced avocado, steamed edamame, sliced cucumber, and diced green onion.
Add a drizzle of sriracha mayo, and sprinkle extra sesame seeds and diced green onion on top. Enjoy!

Teriyaki Salmon Poke Bowl