These Salmon Poke Bowls are bursting with flavor and are a super easy light dinner for the family. Marinated salmon that’s baked until caramelized served on a bed of fluffy basmati rice with cucumbers, mango, edamame and creamy avocado then drizzled with a spicy mayo for the win!
If you’re a poke lover than you need to try my Ahi Tuna Poke Bowl!
** This post is sponsored by Success Rice. As always thank you for supporting the brands that support Joyful Healthy Eats, all opinions are 100% mine.**
Fresh Salmon Rice Bowls with Sriracha Mayo Sauce
I’m helplessly in love with these flavorful salmon poke bowls. From the creamy avocado slices to the sweet and nutty edamame beans, there’s a burst of freshness in every single bite. Don’t even get me started on the salmon itself!
It’s cut into cubes, marinated in a classic Japanese seasoning blend, then roasted in the oven until it’s nice and flaky. It pairs wonderfully with the fresh produce and the fluffy rice. Then you have the spicy sriracha mayo sauce to tie it all together. I might rename this recipe to “heaven in a bowl!”
What is a Poke Bowl?
A poke (po-kay) bowl is a classic Hawaiian dish with strong Japanese influences that basically combines a salad, a protein and rice. Oftentimes, the protein in question is raw salmon or tuna, which you can totally use in place of the roasted salmon if you’d like. Tofu is a popular choice for vegetarian poke bowls.
Recipe Ingredients
You can customize your poke bowls with any veggies, rice and protein you like. When in doubt, stick with the trusty combination of ingredients below!
For the Salmon Poke
- Raw Salmon: Remove the skin and cut the fish into 1-inch cubes.
- Toasted Sesame Oil: This provides some lovely nuttiness.
- Tamari Sauce: To add that umami flavor without contributing any soy.
- Rice Wine Vinegar: For nutrition and tang.
- Garlic: Freshly minced.
- Fresh Ginger: Minced.
- Black Sesame Seeds: Or your preferred sesame seed variety.
For the Sriracha Mayo
- Mayonnaise: Use your favorite brand.
- Sriracha: Feel free to make more spicy mayo than this recipe calls for – just stick with a 1:1 ratio of mayo to sriracha.
For the Bowls
- Basmati Rice – I like to use Success Basmati Boil-in-Bag, it’s super easy and guaranteed to always cook right! No mess. No measure. You just put it in the water, boil and voila.
- Cucumber: Thinly sliced.
- Edamame: Sugar snap peas work as well.
- Avocado: Thinly sliced.
- Mango: Diced.
- Scallions: Sliced.
What Kind of Salmon Should I Use?
It’s best to use high-quality, wild-caught salmon in your poke bowls. If you’re planning to keep the fish raw, it’s super important to get something labeled “sushi-grade” or “sashimi.” If you’re unsure, just ask your fishmonger for help.
How to Make Salmon Poke Bowls
Putting these bowls together is a piece of cake. Let’s get to it!
Make the Salmon Poke
Make Marinade: Add the sesame oil, tamari sauce, rice wine vinegar, garlic, ginger and black sesame seeds to a large bowl. Whisk to combine.
Marinate Salmon: Add the cubes of salmon to the bowl. Toss to coat the salmon with the sauce and let it marinate for 10 minutes.
Heat Oven: Preheat the oven to 400°F.
Bake: Add the salmon cubes to a foil-lined baking sheet and bake them for 8 minutes.
Let Rest: Remove your salmon from the oven and let it rest.
Boil the Rice
- Add Water & Rice to Pot: Add 8 cups of water to a large pot and submerge 2 bags of Success Bastmati Rice into the water.
- Boil: Bring the water to a boil and cook the rice uncovered for 10 minutes.
- Drain & Fluff: Remove the bags immediately from the water with a fork, drain the rice, then empty them into a serving dish and fluff it up with a fork. Set the prepared rice aside.
Make the Sriracha Mayo Sauce
- Combine Ingredients: Add the mayonnaise and sriracha to a small bowl. Stir with a spoon until they’re well combined, then set the sauce aside.
Assemble the Bowls
- Add Rice, Veggies & Salmon to Bowls: Divide the rice, cucumber, edamame, avocado, mango, scallions and salmon evenly among the 4 bowls.
- Add Sauce & Serve: Drizzle some sriracha mayo overtop each bowl and enjoy!
Can I Prep These in Advance?
Yes – if you’d like to make your poke bowls a day ahead of time, I recommend refrigerating the salmon, rice and each produce item in separate containers. The avocado slices may start to brown, but they’ll still be safe to eat and you can toss them in a bit of lime juice to help prevent discoloration. Another option is to simply prep everything except the avocado, which you can slice and add to your bowl when you’re ready to dig in.
When you’re ready to build the bowls, reheat the salmon in a 275°F oven for about 15 minutes, until it reaches your desired temperature. Warm the rice in the microwave, adding a splash of water or some butter to rehydrate it. Assemble the bowls as usual and enjoy!
Tips for Success
There really isn’t much to this recipe, but a few tips never hurt!
- Remember to Marinate the Salmon: Even though 10 minutes may not seem like a long time, it helps the salmon absorb the flavors of the marinade. This makes for a much tastier end result.
- Serve Immediately: These poke bowls are definitely best served fresh. Avoid letting them sit out at room temperature before you serve them.
- Customize Away! Don’t feel obligated to stick with the ingredients listed in this recipe. Your bowls, your rules! Carrots, cucumbers, lettuce, pineapple, radishes — there are tons of yummy add-in options out there. Feel free to change up the protein as well.
Storage Instructions
Although salmon poke bowls are meant to be enjoyed while they’re fresh, leftovers can be stored in the fridge for up to 1 day. Separate everything out so each component has its own airtight container.
The salmon can be reheated in a 275°F oven for about 15 minutes, or until its internal temperature reaches 125°F. Add a little oil to prevent it from drying out. Reheat the rice in the microwave with a splash of water to rehydrate it.
What to Serve With These Poke Bowls:
Salmon Poke Bowl with Spicy Mayo
Description
These Salmon Poke Bowls are bursting with flavor and are a super easy light dinner. Marinated salmon that’s baked until caramelized served on a bed of basmati rice with cucumbers, mango, edamame and creamy avocado then drizzled with a spicy mayo for the win!
Scale
Ingredients
For the Salmon Poke
- 1 lb. raw salmon skin removed, cut into 1” cubes
- 2 teaspoons toasted sesame oil
- 2 1/2 tablespoons tamari sauce
- 1/2 tablespoon rice wine vinegar
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon black sesame seeds
For the Sriracha Mayo Sauce
- 3 tablespoons mayo
- 3 teaspoons sriracha
For the Bowls
Instructions
Make the Salmon Poke
- To a large bowl add sesame oil, tamari sauce, rice wine vinegar, garlic, ginger and black sesame seeds. Whisk to combine.
- Add cubes salmon to the bowl. Toss to coat the salmon with the sauce and let marinate for 10 minutes.
- Preheat oven to 400°F.
- Add salmon cubes to a tin foil lined baking sheet and bake for 8 minutes. Remove and let rest.
Boil the Rice
- Add 8 cups of water to a pot. Submerge Success Bastami rice bag into the water. Bring to a boil and boil uncovered for 10 minutes. Remove bag immediately from water with a fork, drain, empty rice into serving dish and fluff with fork. Set aside.
Make the Sriracha Mayo Sauce
- To a small bowl add mayonnaise and sriracha. Stir with a spoon until combined. Set aside.
Assemble the Bowls
- To a bowl add 1 cup of basmati rice, 1/2 cup sliced cucumber, 1/4 cup edamame, 1/4 of an avocado, 1/4 cup of diced mango, 1/4 cup of scallions, 4 -6 oz. of cubes salmon and drizzle with sriracha mayo.
- Serve!
Notes
- To Store: Although salmon poke bowls are meant to be enjoyed fresh, leftovers can be stored in the fridge for up to 1 day. Separate everything out so each component has its own airtight container.
- To Reheat: The salmon can be reheated in a 275°F oven for about 15 minutes, or until it reaches 125°F. Add a little oil to prevent it from drying out. Reheat the rice in the microwave with a splash of water to rehydrate it.
Keywords: salmon poke, sriracha mayo, poke bowls
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