Delicious Smoked Salmon Poke Bowl

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If you ask me, poke bowls are a game-changer for easy, fresh meals.

This Hawaiian-inspired salmon bowl brings together the best of both worlds – the smoky richness of salmon and the cool, fresh taste of traditional poke. Tender rice serves as a bed for diced smoked salmon, crisp cucumber, and creamy avocado.

It’s topped with a simple soy-based sauce that adds just the right amount of umami, while crispy seaweed and sesame seeds give it that authentic poke shop feel. The whole thing comes together in minutes, no cooking required.

It’s a laid-back dish that feels special enough for guests but easy enough for a quick weeknight dinner, perfect for when you’re craving something light and satisfying.

What Kind of Smoked Salmon Should I Use?

For poke bowls, you’ll want to look for hot-smoked salmon rather than cold-smoked (like lox) since it has a firmer texture that holds up better in the bowl. Hot-smoked salmon comes in different flavors – plain, peppered, or teriyaki are all good options for this recipe. You can find it pre-packaged in most grocery stores near the seafood counter, usually labeled as “poké style” or “flaked smoked salmon.” If you’re watching your sodium intake, try to find versions without added seasonings so you can control the salt level yourself. Just make sure the salmon is fresh and has a nice pink color without any gray spots or strong fishy smell.

Options for Substitutions

This poke bowl is super adaptable and you can switch things up based on what you have in your kitchen:

• Jasmine Rice: You can easily swap jasmine rice with brown rice, sushi rice, or even cauliflower rice if you’re watching your carbs. Quinoa works great too for extra protein!
• Smoked Salmon: While smoked salmon gives this bowl its signature flavor, you can use canned tuna, cooked shrimp, or even tofu for a vegetarian version. Just make sure to season well with the sauce ingredients.
• Soy sauce: Coconut aminos are already listed as an alternative, but tamari works great too if you need a gluten-free option.
• Rice vinegar: Apple cider vinegar is listed as a sub, but you could also use lime juice for a different tang.
• Edamame: No edamame? Try green peas or snap peas instead. Even diced green beans can work in a pinch.
• Crispy veggie slaw: You can make your own quick slaw with shredded cabbage and carrots, or use any crunchy vegetables you have on hand.
• Honey: Feel free to use maple syrup or agave nectar as alternatives for the honey in the sauce.

Watch Out for These Mistakes While Cooking

The biggest mistake when assembling poke bowls is using warm rice, which can actually cook the smoked salmon and make it tough – instead, let your rice cool to room temperature before building your bowl. The second common error is overdressing the salmon, which can overpower its natural flavors and make the dish too salty – start with small amounts of the soy sauce mixture and add more to taste. When it comes to the avocado, timing is crucial – slice it just before serving to prevent browning, and if you’re meal prepping, consider adding it fresh when you’re ready to eat. For the crispiest texture contrast, keep your cucumber and veggie slaw separate from the wet ingredients until serving time, and remember to taste and adjust the seasoning of your rice before assembling, as properly seasoned rice forms the foundation of a great poke bowl.

What to Serve With Poke Bowls?

Since poke bowls are pretty much a complete meal on their own, you can keep the sides simple and fun! A cup of miso soup makes a great starter and helps set the mood for your Hawaiian-Asian fusion experience. For something refreshing on the side, try a simple seaweed salad or a small plate of pickled ginger and cucumber – these light additions won’t overwhelm the delicate flavors of the smoked salmon. If you’re hosting friends, set up a DIY poke bowl bar with extra toppings like furikake, pickled onions, or spicy mayo so everyone can customize their bowls just the way they like them.

Storage Instructions

Keep Components Separate: For the best poke bowl experience, store all your prepped ingredients separately in airtight containers. The rice, smoked salmon, and chopped veggies will stay fresh in the fridge for up to 3 days. Keep the avocado whole until you’re ready to use it to prevent browning.

Sauce Storage: Mix up your soy sauce mixture and keep it in a small jar or container in the fridge for up to a week. This way, you can quickly assemble fresh bowls whenever you’re ready to eat!

Assembly Tips: When you’re ready to eat, just grab your containers from the fridge and build your bowl. The components taste best when assembled right before eating – this keeps everything fresh and prevents the veggies from getting soggy. The rice can be enjoyed cold or warmed up slightly in the microwave.

Preparation Time	10-15 minutes
Cooking Time	1.5 minutes
Total Time	11-16 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 35-40 g
• Fat: 35-40 g
• Carbohydrates: 80-90 g

Ingredients

• 1 pack organic jasmine rice, seasoned
• 1 pack smoked salmon, poké style
• 2-3 tablespoons low sodium soy sauce or coconut aminos
• 2 teaspoons rice vinegar (or apple cider vinegar)
• 1/2 tablespoon sesame oil
• 1 teaspoon honey
• 1 teaspoon fresh ginger, grated
• Dash of sriracha
• Salt, to taste
• 1/4 cup shelled edamame
• 1/2 avocado, thinly sliced
• 1/2 cup crispy veggie slaw
• 1 mini cucumber, sliced thinly in half moons
• Sesame seeds for garnish

Step 1: Prepare the Rice

Tear a corner of the rice package to allow steam to vent during heating.

Place the package in the microwave and heat for 90 seconds.

Carefully remove the package from the microwave after heating, as it will be hot.

Divide the cooked rice evenly between two bowls.

Step 2: Marinate the Salmon

In a mixing bowl, place the Smoked Poké Style Salmon.

In a separate bowl, mix together soy sauce, vinegar, sesame oil, ginger, Sriracha, and salt to create a sauce.

Pour this sauce over the salmon and toss to ensure it is evenly coated with the marinade.

Step 3: Assemble the Bowls

Divide the marinated salmon evenly between the two bowls containing rice.

Next, add edamame, sliced avocado, Crunchy Veggie Slaw, and sliced cucumber to each bowl, distributing them evenly.

Step 4: Garnish and Serve

Sprinkle sesame seeds over the contents of each bowl for added flavor and texture.

Serve the bowls immediately to enjoy this fresh and flavorful meal.