If you’re looking for a super fast and easy to make dinner that is loaded with flavour and nutrition, then look no further than my Smoked Salmon Poke Bowls. With fresh and crunchy vegetables, white fluffy rice, buttery smooth smoked salmon and crunchy toasted sesame seeds and fried onion, this bowl has it all! And the best part? You can make this smoked salmon poke bowl in the time it takes to cook rice!
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Poke bowls are traditionally a Hawaiian dish made using fresh ingredients like rice, sashimi grade fish (often salmon cubes), fresh vegetables, shoyu sauce and seaweed. They are honestly the perfect meal and I’m obsessed.
This recipe was inspired by my Smoked Salmon Poke Bowls, which I also highly recommend you try! I have a feeling that you’ll also love my Sesame Crusted Salmon Bowls.
What’s to Love About This Poke Bowl Recipe
- Quick & Easy – this recipe takes just 15-20 minutes to throw together, with no complicated steps.
- Healthy – if you’re looking for more healthy meals then this poke bowl recipe is a great place to start! Loaded with vegetables, complex carbohydrates and protein, this bowl has everything you need to nourish your body.
- Easy to meal prep – easily divide the components of this dish between four containers for a delicious and easy grab and go lunch.
Ingredients Notes & Substitutions
Below you’ll find a list of all of the ingredients that you will need to make this delicious recipe, as well as any notes and possible substitutions. You can find the full list of ingredients in the recipe card at the bottom of this post. I was able to source all of these simple ingredients from my local grocery store.
- smoked salmon – if you prefer fresh salmon then you can use sushi-grade salmon in these bowls, cut up into bite-size pieces. You can also use smoked trout or sushi grade fresh tuna. You can usually find sushi-grade fish at your local fish shop.
- white rice – I prefer to use jasmine rice for this recipe, however you can also use sushi rice or another short or medium grain rice. If you prefer brown rice or quinoa then you can use those instead. A friend of mine said she cuts down time even more by using a microwave-ready rice packet. If you are trying to reduce carbohydrates then you can swap for leafy greens or lightly steamed cauliflower rice.
- edamame – I’ve used shelled edamame, which I buy frozen and defrost to use. If you are wanting to defrost the edamame faster then you can pour the beans into a heat proof jug and top with boiling water. Strain and set aside.
- cucumber – I love using Lebanese cucumber. You can swap the cucumber for another crunchy vegetable like red peppers instead.
- kale – I’ve used Tuscan kale but you could also use curly kale, baby spinach or mixed lettuce leaves.
- carrot – I love to use a peeler to create ribbons of carrot but you can also finely julienne them if preferred.
- avocado
- mayonnaise – if you like a little spice you can use a spicy mayo like sriracha mayo instead.
Asian Style Sauce
- tamari sauce – tamari is like a gluten free soy sauce. You can swap this ingredient for gluten free soy sauce, regular soy sauce or coconut aminos.
- sesame oil
- honey – feel free to use another sweetener like agave or pure maple syrup.
- rice wine vinegar
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Optional Toppings
Feel free to get creative with this recipe by adding some of your favourite toppings.
- finely sliced green onions
- sushi ginger
- chili flakes
- black sesame seed
- sliced nori sheets
How to Make Smoked Salmon Poke Bowls
Here’s how to make this easy recipe.
First, add the jasmine rice to a large saucepan and top with water. Use your hands to swirl the rice around, rinsing off excess starches. Strain the water off and then repeat this process another two times. Add the 2 and a half cups of water to the pan and place onto the stovetop. Turn to a high heat and heat the rice to a boil. Boil until most of the water has been absorbed. Turn off the heat and place the lid onto the saucepan and set aside to steam. Once steamed, use a fork to fluff the rice.
Meanwhile, prepare the sauce by adding the tamari, honey, sesame oil and rice wine vinegar to a small bowl. Whisk to combine.
While the rice is cooking prepare all of the vegetables and toast the sesame seeds. To toast the sesame seeds, add them to a small saucepan on a low heat. Continue to stir until the sesame seeds are golden. Remove from the heat and transfer straight away into a small dish, to prevent them from cooking further and burning. If you’re using raw fish instead of smoked salmon then you will need to cut this up now as well.
To assemble the bowls, divide the rice between four bowls. Divide the edamame, cucumber, kale, carrot, avocado and smoked salmon between the bowls. Top with the sesame seeds and fried onions then drizzle with the sauce. Add a dollop of mayo to each bowl and then serve.
Storage
Store any leftovers in airtight containers in the fridge. According to Food Wise, cooked white rice stores well in the fridge for up to 3 days safely.
Smoked Salmon Poke Bowls
Equipment
- Whisk
- Large saucepan with lid
- Small saucepan
- Sharp knife
- Chopping Board
Ingredients
- 2 cups jasmine rice
- 2 1/2 cups water
- 250 grams smoked salmon
- 1 cup edamame beans, shelled (defrosted if frozen)
- 2 medium Lebanese cucumbers, diced
- 1 large carrot, peeled
- 1 avocado, halved & diced
- 1 cup kale, finely chopped
Dressing
- 3 tablespoons tamari
- 1 tablespoon sesame oil
- 2 teaspoons honey
- 1 tablespoon rice wine vinegar
To Serve
- 1 tablespoon sesame seeds
- 1/4 cup fried onions
- 4 tablespoons mayonnaise, or sriracha mayonnaise
Instructions
- Add rice to the saucepan and fill with water. Use clean hands to swish the rice around in the water to remove excess starches. Strain off the water and repeat this process another two times.
- Add 2 ½ cups water to the rice in the saucepan. Place on the stovetop and bring to a boil. Once boiling, reduce to a simmer with the lid partially on. Simmer until most of the water has been absorbed. At this point, place the lid on properly and turn off the heat, allowing the rice to steam.
- While the rice cooks, prepare all of the vegetables. To prepare the carrots, use a peeler to peel the carrot into ribbons.
- Toast the salmon seeds by adding to a small saucepan or frypan on a low heat. Stir continuously until they start to brown slightly. Turn off the heat and straight away tip the sesame seeds into a bowl to prevent them from burning.
- Next make the dressing. In a medium sized bowl whisk together the tamari sauce, rice wine vinegar, sesame oil and honey. Set aside.
- To assemble the bowls, divide the rice between four bowls. Top each bowl with a quarter of the kale, carrot ribbons, edamame, diced cucumber, diced avocado, smoked salmon, fried onions and sesame seeds. Top with mayonnaise or sriracha mayo and serve.
Notes
- divide vegetables, cooked rice, salmon and toppings between four glass containers with lids and store in the refrigerator for up to 3 days.
- sriracha mayonnaise
- sushi ginger
- nori
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