Easy Salmon Poke Bowl Recipe (Hawaiian-Style)

This quick & easy Hawaiian-style salmon poke bowl recipe will become your new go-to for effortless deliciousness. With a delicious tahini-tamari dressing it is full of fresh & vibrant flavors! Gluten-free

I have been making this salmon poke bowl recipe on repeat this last summer while we were traveling on our campervan around the East Coast of Australia, and for a good reason. This dish couldn't be easier to make, it's super nutritious and OMG SO TASTY!! 

For more fresh fish recipes, try this tropical coconut milk ceviche, this avocado-salmon tartar, or this prawn cocktail salad.

Jump to:

• Why you will love this Hawaiian Poke Bowl
• Ingredients list
• Substitutions and variations
• How to make this Spicy Salmon Poke Bowl
• Equipment
• Storage
• Top tip!
• Other fish recipes you will love
• Love this recipe? Let's stay connected!
• Easy Salmon Poke Bowl Recipe (Hawaiian-Style)
• See what other people think about this recipe!

Why you will love this Hawaiian Poke Bowl

• Fresh, delicious, and super nutritious - made with whole foods and high in vitamins and protein, this Hawaiian salmon poke recipe ticks all the boxes. 
• Super easy to make - made with a bunch of fresh veggies, raw salmon, rice, and a super easy-to-make tahini tamari dressing, this recipe requires minimal prep time.
• Ideal for the warmer days - this cold and flavorful dish is ideal for summer days, although I love it all year long!

Ingredients list

This poke bowl is made with simple ingredients that can be easily found at your local grocery store. 

• White rice - for the base. For simplicity I use steamed rice instead of sticky sushi rice, however, feel free to use sushi rice instead if that's your preference.
• Mixed salad leaves - or leaves of choice. Both rice and mixed leaves make the base of the poke bowl.
• Avocado - cut in cubes. A ripe yet firm avocado works best for dicing
• High-quality salmon fillets - skin removed, cut into small pieces. Opt for wild-caught salmon, or fresh sushi-grade salmon if the budget allows
• Green onions - sliced
• Cucumber - halved lengthwise and sliced
• Fresh coriander - chopped
• Sesame seeds - optional topping to decorate

Tahini-tamari sauce

• Hulled tahini - I find hulled works best as it has a smoother softer flavor
• Tamari - can be substituted for soy sauce if you can tolerate gluten
• Lime juice 
• Honey
• Hot sauce - I use my forever-favorite Cholula sauce, but sriracha sauce would work great too. Skip this if you don't like spicy!
• Water

See the recipe card for quantities.

Substitutions and variations

• Use other base - I love combining rice & leaves, but you can skip the rice, or skip the leaves. I have also made this bowl many times with vermicelli noodles instead, and works fantastic. These noodles also cook a lot quicker than rice which is a bonus. Brown rice or quinoa would also work well.
• Play around with your favorite ingredients - edamame beans, sweet onions (like purple onion or shallots), seaweed salad, beetroot, diced mango, and thinly sliced carrots would be great additions.
• Add more toppings - like pickled ginger, roasted crushed nuts, wasabi peas, salmon roe, or red pepper flakes for extra heat!
• Add a drizzle of spicy mayo - on top to decorate
• Use other type of fish instead of salmon - other raw fish like yellowfin tuna, mahi mahi, or kingfish would also work fantastic!

How to make this Spicy Salmon Poke Bowl

1 - Cook rice as per packet instructions. Check out this easy guide on how to make perfect steamed rice. Let it sit for a few minutes after cooking if prefer room temperature rice instead of warm rice.

2 - Prepare veggies - cut all veggies as noted on the ingredients list.

3 - Prepare the dressing - Add all the dressing ingredients to a glass jar with a lid. Close the lid tightly and shake well until fully combined. Alternatively, you can whisk the ingredients together in a bowl or glass.

4 - Marinate salmon - Place the salmon cubes in a bowl and toss with a generous amount of the dressing. If you like extra heat, add a bit more hot sauce at this stage and mix well.

5 - Plate the poke bowl - In a serving bowl, add a base of rice and mixed salad leaves. Drizzle some of the dressing over and gently mix.

Top with sliced green onions, cucumber slices, and diced avocado. Add the marinated salmon on top, then finish with a bit more dressing, fresh coriander and a sprinkle of sesame seeds. Enjoy!

Equipment

• Small pot to cook the rice
• Chopping board
• Sharp knife
• Spoon measurer
• Serving bowl

Storage

Store the leftover ingredients in an airtight container in the fridge. How long it lasts will depend on how fresh the salmon is, but it's usually around 1-2 days.

Top tip!

A good quality salmon is a must for this dish! I always recommend buying fresh salmon at your local fishmonger if possible. Sushi-grade fish is the best choice, however, it can be quite pricey, so opt for the best option that suits your budget.

Be generous with the amount of salmon, I usually aim for at least 75-100 grams per person.

Other fish recipes you will love

Love this recipe? Let's stay connected!

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