Easy Salmon Poke

Making poke at home is surprisingly easy and quick! I pick up sushi-grade salmon from my local H-Mart and marinate it in a flavorful sauce. Once it is fully marinated, I build my poke bowl with my favorite toppings like avocado and edamame. If you are craving something fresh and customizable, try this simple and easy salmon poke bowl recipe!

Poke Origin

Poke is a traditional Hawaiian dish that dates back centuries. The word poke means “to slice” or “to cut crosswise into pieces.” It originally began as a snack made by fishermen, who took trimmings from their catch and seasoned them with salt and other local ingredients. When Asian immigrants later moved to Hawaii, they elevated poke by adding soy sauce, sesame oil, and other flavorful condiments.

Ingredients

• 1 lb sushi-grade salmon
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• Sriracha (to taste)
• Freshly grated ginger
• 1/4 white onion, thinly sliced
• 1 green onion, chopped
• Sesame seeds (for garnish)
• Steamed rice (for serving)
• Edamame
• Avocado, sliced

Click on the images for a direct link to the ingredients I used:

Easy Salmon Poke Instructions

Cut the sushi-grade salmon into bite-sized cubes and place in a mixing bowl.

Add soy sauce, rice vinegar, sesame oil, sriracha, grated ginger, white onion, and green onion to the bowl with the salmon. Mix well.

Cover and refrigerate the salmon for about 30 minutes to let the flavors develop.

In a serving bowl, add a base of steamed rice. Top with the marinated salmon, edamame, avocado slices, and a sprinkle of sesame seeds.

Enjoy this fresh, flavorful, and protein-packed poke bowl!

Salmon Poke Tips

• Use sushi-grade or sashimi-grade salmon. Do not consume raw salmon if it is not safe.
• Do not leave raw salmon out at room temperature for over an hour.
• Eat the same day or within 24 hours when well refrigerated.

If you enjoy this easy salmon poke bowl recipe, you might also like healthy ground beef cottage cheese bowl.