Salmon Poke Bowl with Spicy Mayo
Silky marinated salmon over rice with crunchy cucumber, avocado and edamame, finished with a lighter spicy mayo. Restaurant-style poke at home.
Poke is a Hawaiian dish of cubed raw fish marinated in soy sauce and sesame oil. Served over rice with fresh vegetables, it has become one of the most popular healthy lunches around the world, and it is surprisingly easy to make at home.
The most important step is buying the right fish. Ask your fishmonger for sushi-grade or sashimi-grade salmon that has been handled to be eaten raw. The light spicy mayo uses Greek yogurt to cut the calories without losing the creamy kick.
At a glance: this salmon poke bowl with spicy mayo serves 2, needs about 20 min of hands-on prep and no cooking, and provides roughly 590 calories and 36 g of protein per serving. It is naturally dairy-free.
Why you'll love this recipe
- Ready in about 20 minutes with no cooking if you have rice ready
- Rich in protein and omega-3 fats
- A lighter spicy mayo made with yogurt
- Customizable with your favorite toppings
About this poke bowl
Poke, pronounced poh-kay, means to cut or slice in Hawaiian. It traditionally refers to cubes of raw fish, often tuna, seasoned with sea salt, seaweed and roasted candlenut. Modern poke bowls, served over rice with vegetables and sauces, have spread from Hawaii to cities around the world.
This homemade salmon version keeps the essentials. Sushi-grade salmon is cubed and quickly marinated in soy sauce, sesame oil, rice vinegar and ginger, then served over rice with cucumber, avocado, edamame and carrot. A lighter spicy mayo made with Greek yogurt adds creamy heat.
Making poke at home is surprisingly quick once you have fish you trust. The most important step is buying fresh salmon from a reliable fishmonger who confirms that it is suitable for eating raw.
Ingredient notes and substitutions
- Sushi-grade salmon. Sushi-grade is not an official standard, so ask your fishmonger whether the salmon is safe to eat raw. Many fish sold for raw use has been frozen to specific temperatures to reduce the risk of parasites.
- Rice. Short-grain sushi rice is traditional and slightly sticky. Brown rice adds fiber, and cauliflower rice makes a lighter bowl.
- Soy sauce. Use tamari for a gluten-free bowl. A splash of ponzu adds citrusy brightness.
- Avocado. Avocado adds creaminess that complements the salmon. Choose one that is ripe but still firm.
- Edamame and vegetables. Edamame adds protein, while cucumber and carrot add crunch. Radishes, mango or pickled ginger are great extras.
- Spicy mayo. Mixing Greek yogurt with a little mayonnaise and sriracha gives the creamy, spicy flavor with fewer calories than pure mayo.
Equipment you'll need
- A very sharp chef's knife
- A cutting board used only for raw fish
- A rice cooker or saucepan
- Two serving bowls
How to make it, step by step
Keep the fish cold
Keep the salmon refrigerated until the moment you cut it, and work on a clean, cold board. Cold fish is easier to slice neatly and safer to handle.
Cube with a sharp knife
Remove any skin or dark flesh and cut the salmon into even 3/4-inch (2 cm) cubes with a single, smooth slicing motion. A dull knife tears the fish.
Marinate briefly
Toss the salmon in the soy and sesame marinade and chill for 10 to 15 minutes. Marinating much longer starts to change the texture of the fish.
Arrange the bowls
Spread the rice in the bowls, arrange the vegetables around the edge and spoon the salmon into the center. Drizzle with spicy mayo and add sesame seeds and nori.
Recipe
Salmon Poke Bowl with Spicy Mayo
Hawaiian · Salads & Bowls · Dairy-Free · High-Protein
Ingredients
- 10 oz (280 g) sushi-grade salmon, skin removed
- 2 tablespoons soy sauce or tamari
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon grated ginger
- 1 green onion, thinly sliced
- 2 cups (320 g) cooked sushi rice or brown rice
- 1/2 cucumber, diced
- 1 avocado, sliced
- 1/2 cup (75 g) shelled edamame
- 1 small carrot, julienned
- Spicy mayo: 2 tablespoons Greek yogurt, 1 tablespoon mayonnaise, 1 to 2 teaspoons sriracha, 1/2 teaspoon lime juice
- To serve: toasted sesame seeds, nori strips, pickled ginger
Instructions
- Cube the salmon. Using a very sharp knife, cut the salmon into 3/4-inch (2 cm) cubes. Keep it cold in the fridge while you prepare everything else.
- Marinate. In a bowl, mix the soy sauce, sesame oil, rice vinegar, ginger and green onion. Add the salmon, toss gently and refrigerate for 10 to 15 minutes.
- Make the spicy mayo. Stir together the Greek yogurt, mayonnaise, sriracha and lime juice.
- Prepare the bases. Divide the rice between two bowls. Arrange the cucumber, avocado, edamame and carrot around the edge.
- Assemble and serve. Spoon the marinated salmon into the center, drizzle with spicy mayo and finish with sesame seeds, nori strips and pickled ginger.
Nutrition (estimated, per serving)
Nutrition values are estimates calculated from typical ingredient data and will vary with the exact products and quantities you use.
Tips for success
- Only use fish sold as sushi-grade or sashimi-grade for raw preparations, and keep it refrigerated until the last moment.
- Do not marinate the salmon for longer than 30 minutes; the soy sauce starts to change the texture.
- Season sushi rice with a splash of rice vinegar for a more authentic flavor.
Troubleshooting
- The salmon is mushy. It was marinated too long or not cold enough. Marinate for no more than 30 minutes and keep it chilled.
- The rice is too sticky or bland. Rinse rice before cooking and season it with a splash of rice vinegar and a pinch of salt and sugar.
- The bowl tastes too salty. Use reduced-sodium soy sauce and add more cucumber and rice to balance it.
- The fish smells fishy. Fresh fish should smell like the sea, not fishy. If in doubt, do not eat it raw; cook it instead.
Variations
- Cooked salmon. If you prefer not to eat raw fish, use flaked baked salmon or cooked shrimp.
- Tuna poke. Use sushi-grade ahi tuna instead of salmon.
- Vegan. Replace the salmon with cubes of marinated firm tofu.
What to serve with it
Poke bowls are a complete meal. Serve them with green tea, a small miso soup or a simple cucumber salad with rice vinegar for a Japanese-inspired dinner.
For a party, set up a poke bar with bowls of rice, cubed salmon, several vegetables and sauces so guests can build their own.
Make ahead and storage
Raw fish should be eaten the day it is cut. You can, however, cook the rice, chop the vegetables and make the spicy mayo up to two days ahead, so assembly takes only a few minutes.
Poke should be eaten the day it is made. Raw fish should not be stored as leftovers. You can prepare the rice, vegetables and spicy mayo up to 2 days ahead.
Is it healthy?
Salmon is a rich source of protein and omega-3 fats. Combined with rice, vegetables, edamame and avocado, a poke bowl offers a good balance of protein, carbohydrates, fiber and healthy fats.
Pregnant people, young children, older adults and anyone with a weakened immune system are generally advised to avoid raw fish. Cooked salmon or shrimp makes a safe alternative.
Nutrition information is an estimate for general guidance only and is not medical or dietary advice.
Frequently asked questions
Is it safe to eat raw salmon at home?
It is generally considered safe when you buy fish labeled for raw consumption from a trusted source and keep it cold. Pregnant people, young children and people with weakened immune systems should choose cooked fish.
Can I use frozen salmon for poke?
Yes, as long as it is sold as sushi-grade. Thaw it overnight in the fridge, never at room temperature.
What rice is best for poke bowls?
Short-grain sushi rice is traditional. Brown rice adds fiber, and cauliflower rice works for a lower-carb bowl.
Can I use cooked salmon?
Yes. Bake or pan-sear the salmon, flake it, and toss it with the marinade.
What is the difference between poke and sushi?
Sushi is defined by seasoned rice, while poke focuses on marinated cubed fish served in a bowl.
Can I use tuna?
Yes. Sushi-grade ahi tuna is traditional for poke.
How much salmon do I need per person?
About 4 to 5 oz (115 to 140 g) of salmon per person for a main course.
Can I make poke bowls low-carb?
Yes. Use cauliflower rice or mixed greens as the base.
What sauces go well with poke?
Spicy mayo, ponzu, sesame-ginger dressing or a drizzle of eel sauce.
How do I know salmon is fresh?
It should look moist and glossy, have firm flesh that springs back, and smell clean and mild.
Final thoughts
This salmon poke bowl with spicy mayo takes about 20 min from start to finish and serves 2. It is dairy-free and high-protein, and it is easy to adapt with the variations above. If you make it, adjust the seasoning to your taste and make a note of what you changed, so the next batch is exactly how you like it. Looking for more ideas? Browse all our salads & bowls recipes or the full recipe index.