Poke bowl with salmon – simple & healthy

February 11, 2026

I love this poke bowl because it’s fresh, healthy and easy to make. My poke bowl with salmon is perfect when I want something light but still filling. The best thing is that you can make your own poke bowl and put it together to suit your taste – ideal for a quick lunch or a relaxed dinner. I hope you have lots of fun with this salmon bowl ❤️.

What is a poke bowl?

The classic poke bowl originates from Hawaii. “Poke” means “to cut into pieces” – traditionally, raw, diced fish is marinated and served on rice. Today, there are many variations of the poke bowl – with salmon, tuna, chicken or vegan. My poke bowl with salmon combines fresh sushi rice with creamy avocado, sweet mango and a spicy marinade – fresh, aromatic and perfectly balanced.

The ingredients at a glance

Here’s an overview of the ingredients. As always, you’ll find the exact measurements at the bottom in the recipe card.

For the bowl base

Sushi rice – the base of the bowl; slightly sticky and perfect for absorbing the flavors.
Water – ensures the right consistency when cooking the rice.
Rice vinegar – gives the rice the typical sushi note.
Roasted sesame oil – brings a fine nutty aroma.
Sea salt – rounds off the taste.

For the salmon

Sushi-grade salmon – be sure to buy fresh and of high quality, as it is served raw.
Soy sauce or coconut aminos – for the spicy base of the marinade.
Rice vinegar or apple cider vinegar – provides freshness.
Sriracha – adds a slight spiciness.
Sesame oil – intensifies the aroma.
Sesame seeds – for texture and nutty crunch.

Toppings & Spicy Mayo

Mayonnaise – I like to use vegan mayo:-)
Sriracha – for a pleasant spiciness.
Avocado – provides creaminess.
Mango – brings a fruity sweetness.
Edamame – extra protein and beautiful color.
Pickled ginger – fresh, slightly spicy.
Spring onions – for fine seasoning.
Nori strips – typical sushi flavor.
Pickled red cabbage or sauerkraut – for acidity and crunch.
Seaweed salad – goes perfectly with a classic poke bowl.
Roasted sesame seeds – as a topping.

The step-by-step guide

Step 1:
Wash the sushi rice thoroughly until the water runs clear and place the rice, water, rice vinegar, sesame oil and salt in a pan. Bring everything to the boil and cook the rice over a low heat for about 20 minutes. Remove the pan from the heat, fluff the rice with a fork and leave to cool for about 20 minutes.
Step 2:
Cut the salmon into even cubes. Mix it with the soy sauce, vinegar, sriracha and sesame oil. Refrigerate it. Mix the mayonnaise and sriracha to make a creamy sauce.
Step 3:
Divide the rice between two bowls. Place the marinated salmon on top and add the desired toppings, drizzle everything with spicy mayo and sprinkle the bowl with sesame seeds. Enjoy immediately.

Frequently asked questions about Poke Bowl

What is the shelf life of a Poke Bowl?
It is best enjoyed fresh with raw salmon. It will keep for a maximum of 24 hours in the fridge.
Can you prepare a poke bowl?
Yes – you can prepare the rice and toppings in advance. However, you should marinate the salmon fresh.
Can I make the poke bowl without raw fish?
Of course! You can use fried salmon, prawns or tofu.
What other sauce goes well with poke bowls?
Teriyaki sauce, ponzu or a peanut sauce also go wonderfully well.

Why you’ll love this recipe

Fresh & healthy
Made quickly
Perfect for preparing
Individually customizable
Just like in a restaurant – only simpler

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3 more recipes from me

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Best regards

Salmon Poke Bowl – Fresh, Healthy & Easy

A fresh and healthy salmon poke bowl with marinated salmon, sushi rice, and colorful toppings.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Sonstiges 10

Total Time 30

Course: Fisch Gericht, Main course, Huptgericht, Lachs gericht, Meal prep

Cuisine: Hawaiianisch

Ingredients Method

Ingredients

For the Salmon:

250 g sushi-grade salmon cut into ~2 cm (¾ inch) cubes
2 tbsp soy sauce or coconut aminos ca. 30 ml
½ tsp rice vinegar or apple cider vinegar ca. 2–3 ml
½ tsp sriracha ca. 2–3 ml
½ tsp toasted sesame oil ca. 2–3 ml
¼ tsp sesame seeds

For the Rice:

1½ tsp rice vinegar ca. 7 ml
½ tsp toasted sesame oil ca. 2–3 ml
¼ tsp sea salt
135 g sushi rice washed
265 ml water
spicy mayo
2 tbsp vegan mayonnaise about 30 g
½ tsp sriracha ca. 2–3 ml

Toppings / Extras

1 small avocado diced
2 tbsp pickled ginger about 20 g
2 green onions fineley slice
2 toasted nori sheets cut into strips
50 g edamame
50 g pickled red cabbage or sauerkraut
seaweed salad store-bought or homemade
1 mango diced
toasted sesame seeds

Method

In a medium bowl, combine the diced salmon with soy sauce, vinegar, sriracha, and sesame oil. Mix well, cover, and refrigerate while you prepare the rice.
In a small pot, stir together the water, rice vinegar, sesame oil, salt, and washed sushi rice.
Bring to a boil, then reduce the heat to low, cover, and let simmer for about 20 minutes, or until all the water is absorbed and the rice is cooked through.
Remove from the heat, take off the lid, and fluff the rice with a fork. Let it cool for about 20 minutes.
In a small bowl, mix the mayonnaise with sriracha until smooth. Adjust the spiciness to taste.
Divide the rice into two bowls. Spoon the marinated salmon on top.
Add your desired toppings and drizzle with the sriracha mayo to finish.

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Hi, I’m Shiba

I’m glad you’re here. My dishes are very much inspired by the cooking skills of my mother, who comes from Pakistan. I also present Palestinian dishes that I learned about from my husband’s family. So you’ll find lots of dishes from 1001 nights here!

I hope you enjoy browsing and cooking.

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