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bowl of salmon poke with avocado in a bowl with a fork

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 3 votes
Prep Time :10 minutes
Cook Time :20 minutes
Total Time :30 minutes
Author: Amanda Paa

SCALE:

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.