Smoked Salmon Poke Bowls
Smoked salmon poke bowls have a similar texture and taste to traditional poke bowls but contain no raw fish. This recipe is quick and customizable and is both gluten and dairy free.
Looking for more healthy salmon recipes? Try my sushi salad, BBQ salmon bites, or salmon mango salad.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need for this smoked salmon poke bowl recipe:
- Sushi rice or jasmine rice – I served mine with instant pot sushi rice.
- Smoked salmon – use cold smoked, not hot smoked (in a fillet). You want to buy one that isn’t preseasoned with anything other than salt. You can get this at just about any local grocery store.
- Marinade – coconut aminos, toasted sesame oil, rice vinegar (also called rice wine vinegar), grated fresh ginger, and sriracha sauce.
- Fresh vegetables – I’m using cucumbers, but you can use just about any vegetable you enjoy.
- Mango – some type of tropical fresh fruits are often added to poke bowls. I used thawed frozen mango chunks for ease.
- Edamame – for added texture and protein.
- Avocado – for healthy fats and a creamy texture.
- For serving – green onions, sesame seeds, spicy mayo or kimchi mayo, and coconut aminos or low sodium soy sauce.
How to Make Smoked Salmon Poke Bowls: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
1. Make instant pot sushi rice or cook according to the package directions.
2. In the bottom of a large bowl, whisk together coconut aminos, toasted sesame oil, rice vinegar (also called rice wine vinegar), grated fresh ginger, and sriracha then mix in the bite-size pieces of smoked salmon. Let marinate for 15 minutes.
3. Assemble the bowls starting with the warm rice on the bottom. Add the marinated salmon slices, cucumbers, mango, edamame, and avocado slices to the top of the rice. Sprinkle with sesame seeds, sliced green onions, and a drizzle of spicy mayo or kimchi mayo, and/or coconut aminos/soy sauce if desired.
Helpful Tips
- White rice is typically used in poke bowls, but you can also use brown rice if you prefer.
Quick Tip: Use leftover rice for an even quicker meal.
Storage and Reheating
Store all the components separately in an airtight container in the fridge for up to 3 days. You can gently reheat the rice with an ice cube like in my salmon rice bowl before assembling the bowls.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make these smoked salmon bowls using what you already have? Here are some ideas…
- No smoked salmon? – you can also use fresh salmon and make my cooked salmon poke bowl or shrimp poke bowl.
- No coconut aminos? – use reduced sodium tamari (to keep it gluten free) or soy sauce, but you may want to add a touch of honey or maple syrup since coconut aminos is a little sweeter.
- No rice vinegar? – use fresh lime juice.
- No cucumber? – use another crunchy vegetable such as shaved carrots, bell peppers, thinly sliced cabbage, snap peas, etc.
- No mango? – you can also use pineapple or leave out the fruit completely.
- Add-ins – red pepper flakes, seaweed salad, sushi ginger.
Frequently Asked Questions
Yes, but if you choose to use any type of raw fish, it must be sushi grade fish. Otherwise, it’s not safe to eat raw.
Yes, to make them soy free, use coconut aminos instead of soy sauce and substitute the edamame for sugar snap peas or a different vegetable.
More Salmon Recipes
I hope you love these Smoked Salmon Poke Bowls! If you make this recipe, be sure to leave a comment & a star rating below. Thank you!
Smoked Salmon Poke Bowls
Ingredients
Salmon Marinade
- ¼ cup coconut aminos
- 2 teaspoons toasted sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon grated ginger
- 1 teaspoon sriracha
- 12 ounces cold smoked salmon see notes below
For Serving
- cooked sushi rice
- 3 Persian cucumbers cut into small chunks
- 1 cup diced mango
- 1 cup shelled edamame
- 1 avocado sliced
- green onions optional
- sesame seeds optional
- spicy mayo optional
- coconut aminos, low sodium tamari or soy sauce for drizzling on top
Instructions
- Make instant pot sushi rice or cook according to the package directions
- In the bottom of a large bowl, whisk together coconut aminos, toasted sesame oil, rice vinegar (also called rice wine vinegar), grated fresh ginger, and sriracha then mix in the bite-size pieces of smoked salmon. Let marinate for 15 minutes.
- Assemble the bowls starting with the warm rice on the bottom. Add the marinated salmon slices, cucumbers, mango, edamame, and avocado slices to the top of the rice.
- Sprinkle with sesame seeds, sliced green onions, and a drizzle of spicy mayo or kimchi mayo, and/or coconut aminos/soy sauce if desired.