Salmon Poke Bowl Recipe with Avocado & Rice

When you’re craving a meal that feels light yet satisfying, this salmon poke bowl delivers. You get tender salmon with a little richness, avocado that softens everything out, crisp cabbage for crunch, and a hit of edamame for something hearty. All of it sits over warm white rice, finished with a drizzle of sauce and a smooth avocado cream that ties it together.

I keep coming back to this recipe because it’s just so doable at home. The ingredients aren’t complicated, but the result feels like something you’d order at a restaurant. It’s quick enough for a weeknight but still fancy enough to impress when you want to level up dinner. 

Hungry yet? Keep reading, and I’ll show you exactly how to make this salmon poke bowl recipe at home.

What Is a Poke Bowl?

If you’ve never had one, a poke bowl is Hawaii’s fresh and flavorful take on the classic rice bowl. “Poke” means “to slice,” referring to the bite-size cubes of raw fish (usually salmon or tuna) that get piled on top. The base is often warm white rice, though I’ve also seen versions with brown rice or fresh greens.

What makes poke bowls stand out is how versatile they are. You can keep them simple for a quick meal or load them up with toppings for something that feels special. Traditionally, poke was seasoned simply with soy sauce, sesame oil, and a sprinkle of seaweed, but modern versions have taken on global flavors with everything from spicy mayo to tropical fruits. It’s a dish that blends Hawaiian roots with endless room for creativity.

What You’ll Need to Make a Salmon Poke Bowl at Home

You don’t need anything fancy to pull this recipe off. A few fresh ingredients and some pantry staples are all it takes to bring a poke bowl together in your own kitchen.

Ingredients (for 2 bowls)

• 2 cups cooked white rice (sushi rice works best)
• 8 oz sushi-grade salmon, cut into bite-size cubes
• 1 ripe avocado, sliced
• 1 cup shelled edamame (steamed and cooled)
• 1 cup shredded red cabbage
• 1 tablespoon sesame seeds (white or black)

For the Special Sauce

• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon honey or maple syrup
• 1 teaspoon sriracha (optional, for a little heat)

For the Avo Cream

• ½ ripe avocado
• 2 tablespoons Greek yogurt or sour cream
• 1 teaspoon lime juice
• Pinch of salt

Easy Salmon Poke Bowl Recipe Instructions

Making a poke bowl at home is much simpler than it looks. With everything prepped, it comes together quickly and feels just as fresh and satisfying as ordering it from your favorite spot.

1. Cook your rice according to the package directions. Once it’s done, let it cool just enough so it’s warm but not steaming hot. This helps keep the fish and avocado fresh when you add them. If you’re using sushi rice, gently fold in a splash of rice vinegar for that classic poke bowl flavor.
2. Prep your sushi-grade salmon by cutting it into bite-sized cubes and placing them in a bowl. For cleaner slices, chill the salmon in the freezer for 10-15 minutes so it firms up slightly. A sharp sashimi knife works best, and once it’s prepped, keep the fish chilled until you’re ready to assemble.
3. Make the special sauce in a small bowl. Whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), and sriracha until smooth. Taste as you go! Feel free to add more honey if you like it sweeter or more sriracha if you want extra heat.
4. In a blender or food processor, combine half an avocado with the yogurt, lime juice, and a pinch of salt. Blend until silky and smooth. If it feels too thick, thin it out with a teaspoon of water at a time until it reaches a creamy, pourable consistency. 
5. Divide the rice between two bowls. Arrange the salmon, avocado slices, edamame, and shredded cabbage in neat sections. It not only looks pretty but also makes it easy to grab a bit of everything in each bite.
6. Drizzle the special sauce generously over the salmon and veggies, then add a spoonful of avo cream on top. Sprinkle with sesame seeds for crunch. Serve right away while everything is fresh and vibrant.

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Salmon Poke Bowl Recipe FAQ

Can I use cooked salmon instead of raw?
Yes. If raw fish isn’t your style, baked, pan-seared, or even air-fried salmon makes a great substitute. Just cook it until it flakes easily with a fork, then let it cool slightly before adding it to the bowl. The texture will be different from sushi-grade fish, but the flavors still balance out perfectly in the bowl.

Do I have to use sushi-grade salmon?
If you’re eating it raw, yes. Sushi-grade salmon is handled and frozen in a way that makes it safer to eat uncooked, and you’ll notice the difference in freshness and texture too. If you’re not sure what to buy, ask your fishmonger or check the label at the seafood counter.

What other toppings can I add?
Cucumber, pickled ginger, mango, or seaweed salad are all great add-ins if you want to change things up. A good rule of thumb for this salmon poke bowl recipe is to include a mix of something crunchy, something creamy, and something tangy to keep the bowl balanced.

Can I make it ahead?
The rice, edamame, and avo cream can all be prepped in advance and stored in the fridge. The salmon and avocado, on the other hand, are best prepped right before serving so they stay flavorful and safe to eat. This way, you still get all the convenience without losing that just-made taste.

Final Thoughts

This salmon poke bowl recipe is perfect for busy people because it’s ridiculously easy to throw together. Even health-conscious eaters will love how fresh and nutrient-packed it is. Another great thing about this recipe is that it’s endlessly customizable depending on what you have on hand. Once you try it, there’s a good chance it’ll become one of your go-to bowls. Let me know in the comments if you give it a try and what toppings you like to add!

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