30-Minute Salmon Poke Bowls

These healthy homemade poke bowls come together quickly, and are made with marinated salmon instead of tuna. The bowls are totally customizable, with toppings like avocado, green onions, and creamy sriracha sauce. This is a gluten free poke recipe, with tamari as the base of the marinade.

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Living in the Midwest, I know how tricky it can be to find really fresh, beautiful fish. We don’t exactly have sushi shops on every corner, and I’ve definitely had my share of disappointing “fishy” salmon. 😅

But when I’m craving great sushi, these homemade salmon poke bowls are one of my favorite things to make. You know how a spicy salmon roll has that buttery, melt-in-your-mouth texture? That’s exactly what makes these bowls so good. The richness of the salmon paired with sesame, soy (or tamari), a little heat, and fresh toppings is such a good combination.

I am so drawn to all the colors and the freshness in these bowls. Plus they come together in less than 30 minutes for a great weeknight meal — no takeout menu required. All you have to do is let the salmon sit in the marinade while you make the rice. And that’s it! The last step is the fun part – building your bowl with yummy toppings.

Making great poke starts with great fish!

But here’s the deal. It’s hard to trust where that fish came from, if it was responsibly harvested, and exactly how fresh it is – especially when you’re in the Midwest.Which is why I prefer to go to a fish market and specifically ask the fish monger. They’ll know exactly how the salmon was caught (you’re looking for pole and hook) and if it was flash frozen right out of the boat. That’s what you want.

What you add to your poke bowl is totally up to you! Which is part of the appeal, the customization. You’ll want a combination of SALTY, ZINGY, CREAMY, AND CRUNCHY.

I almost always add avocado because the creaminess pairs so well with the buttery salmon. Pickled shallots or red onions are another favorite of mine; that little pop of acidity balances everything out.

For crunch, I love adding thinly sliced cabbage. It’s simple, but it gives the bowl such a nice texture. Green onions and fresh cilantro bring that fresh, herby flavor that makes the whole thing taste brighter.

And then there’s the heat. I’m obsessed with adding chili oil or chili crunch (Trader Joe’s Chili Crunch is one of my favorites!) for a little spice and savory flavor. A drizzle of sriracha is also always welcome in my bowl.

I always finish it with a squeeze of fresh lime juice — that little hit of citrus ties everything together and makes the flavors really pop.

And don’t skip the creamy sriracha sauce!

This one element is incredibly easy, but truly elevates a homemade poke bowl. It’s spicy, creamy, and just the right balance for the fresh salmon. It’s simple to make – just mix mayo, sriracha, and lime juice.

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30-Minute Salmon Poke Bowls

Make your own gluten-free poke bowls at home using sushi grade salmon (or ahi tuna), marinated in a delicious tamari sesame sauce. Top with creamy sriracha, avocado, toasted sesame seeds, and chili oil.

5 from 6 votes

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Prep Time :10 minutes minutes

Cook Time :20 minutes minutes

Total Time :30 minutes minutes

Author: Amanda Paa

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Ingredients

• cooked white rice
• 12 ounces sushi grade wild salmon cut into 1/2 inch cubes
• 3 1/2 tablespoons tamari or soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons grapeseed oil or any other neutral oil
• 1 teaspoon cane sugar
• 1 tablespoon rice wine vinegar
• 1/2 teaspoon dried chili flakes

Spicy Sriracha Mayo

• 1/4 cup mayo
• 1 tablespoon sriracha
• 2 teaspoons lime juice
• 2 teaspoons tamari or soy sauce

Toppings* see above notes in blog post

Instructions 

• Start by cooking your rice.
• While that is going, put salmon in a glass bowl. Whisk together marinade ingredients. Let sit for 20 minutes while your rice cooks.
• Meanwhile, whisk all sriracha sauce ingredients together, and set aside.
• When rice is finished, top bowls with salmon, and toppings of choice. My favorite combination is avocado, sesame seeds, green onions, sesame oil, and sriracha sauce.