This easy Cooked Salmon Poke Bowl recipe is fresh, flavorful, super healthy, and a vibrant twist on the classic poke bowl. Traditionally, poke bowls feature raw marinated fish, but this version uses perfectly cooked, tender, bite-sized salmon with a delicious shoyu-based sauce, served over a bed of rice with fresh toppings. It’s a protein packed, satisfying, and easily customizable meal that brings together Japanese and Hawaiian-inspired flavors in every bite.
What is a Cooked Salmon Poke Bowl
A Cooked Salmon Poke Bowl simply incorporates a bed of rice with bite-sized pieces of salmon and garnishing of fresh vegetables.
The sauce is so simple, and the same as a regular poke bowl that uses shoyu sauce. You can also switch the sauce to make this cooked salmon bowl every week with new flavors!
The taste of cooked salmon poke bowl is:
- Savory and umami from the salmon and shoyu sauce.
- Crunch from julienned carrots, thinly sliced cucumber, and radish sprouts.
- Comfort with fluffy, warm rice.
- Optionally, add creamy richness from avocado and wasabi mayo.
Why You’ll Love This Recipe
- ✅ Easy & Quick – Uses a 9-minute air fryer or oven method for salmon. It takes less than 10 minutes to cook tender salmon bites!
- ✅ Healthier Option – A nutritious and protein-packed meal. The recipe here is super low-fat and healthy! If you add more toppings you can change it to your preference.
- ✅ Customizable – Add your favorite toppings like avocado, jalapeños, veggies, sriracha or wasabi mayo.
- ✅ Great for Meal Prep – Prep ingredients ahead for a quick lunch or dinner. You can also pre cut topping of veggies and make this bowl a few days in a row for handy meals in the fridge.
Ingredients
For the Salmon
- 1 lb fresh salmon fillet, cut into bite-sized 1″ cubes
- 1 tbsp avocado oil or sesame oil
- Salt to taste
the Shoyu Sauce
- 3 tbsp low-sodium soy sauce
- 1/4 cup thinly sliced sweet yellow onion or Maui onion
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 2 tsp honey or blue agave sweetener
- 1 tsp grated ginger
- pinch of garlic powder
- 1/2 tsp red pepper flakes (optional for spice)
Salmon Poke Bowl Base
- Cooked sushi rice, jasmine rice, or brown rice
Toppings & Garnishes
- 1 tbsp chopped scallions
- 1/2 cup julienned carrots
- 1/2 cup thinly sliced cucumber
- 1/4 cup radish sprouts (adds a mild peppery flavor)
- 1 tbsp black sesame seeds
Optional Additional Toppings
- 1 tbsp small strips of salty seaweed or Hawaiian Ogo seaweed (optional)
- 1/2 avocado, sliced (optional)
- 1/4 cup fresh pineapple chunks (optional, for a sweet contrast)
- 1 tbsp wasabi mayo (optional, for a creamy, spicy kick)
- 1 tbsp thinly sliced jalapeño (optional, for extra heat)
- 1/2 tbsp macadamia nuts or peanuts
Equipment
- Air fryer or oven
- Baking sheet (if using oven)
- Parchment Paper
- Mixing bowls
- Cutting board and sharp knife
- Rice cooker or pot for rice
- Measuring spoons
Instructions
Cook the Salmon and Rice
Use my 9-minute air fryer or oven salmon bites method:
- Preheat the air fryer to 400°F (200°C) or oven to 425°F (220°C).
- Toss bite-sized 1″ cube salmon pieces with avocado oil, salt, and pepper.
- Air Fryer: Cook for 8-9 minutes. Oven: Bake for 9-10 minutes on a lined baking sheet.
- Remove and let the salmon cool slightly.
- Cook the rice of your choice and set it aside.
Make the Poke Sauce
- In a small bowl, mix soy sauce, sesame oil, rice vinegar, ginger, garlic, honey, chopped scallions, sesame seeds, and red pepper flakes.
- Mix in the thin sliced sweet onion
- Stir well and set aside.
Slice Toppings
- Thinly slice the carrots, cucumber, scallions, and wash the radish sprouts. Prep and slice any other toppings you like.
Assemble the Poke Bowl
- Place warm cooked rice in a serving bowl.
- Mix the salmon bites, in the bowl of poke shoyu sauce. Toss until well coated.
- Add the salmon and sauce onto the rice.
- Add toppings: carrots, cucumber, radish sprouts, scallions, sesame seeds, seaweed strips, etc.
- (Optional) Garnish with avocado, pineapple, wasabi mayo, and jalapeño. Serve immediately and enjoy!
Notes & Tips
- Want a crispy salmon texture? Broil for the last 1-2 minutes in the oven.
- Like it spicy? Add more red pepper flakes or a drizzle of sriracha.
- Prefer a low-carb option? Swap rice for cauliflower rice or mixed greens.
- Keep it Tender and don’t overcook the salmon. The salmon bites cook really fast.
Add-Ins & Variations
- 🌶 Spicy Kick: Add sliced jalapeños, Fresno chilies, or mix wasabi paste into the poke sauce.
- 🥑 Creamy Twist: Top with avocado slices or a drizzle of wasabi mayonnaise dip.
- 🍍 Sweet & Savory: Add pineapple chunks for a tropical touch.
- 🌊 Authentic Hawaiian Vibes: Use Hawaiian Ogo seaweed for a salty ocean flavor.
Common Questions
Can I make this ahead of time?
Yes! Prepare the salmon, sauce, and toppings separately and assemble when ready to eat.
How long does cooked salmon last in the fridge?
Store in an airtight container for up to 3 days in the refrigerator.
What can I use instead of rice?
Try quinoa, mixed greens, or cauliflower rice for a low-carb alternative.
Can I use frozen salmon?
Yes! Thaw completely before cooking and pat dry to ensure the best texture.
Is this gluten-free?
Use gluten-free soy sauce or tamari instead of soy sauce for a GF-friendly version.
This Cooked Salmon Poke Bowl is a fresh, healthy, and incredibly flavorful meal that’s easy to make at home.
With my 9-minute salmon bites method and super easy shoyu Sauce, you’ll have a cooked salmon poke bowl that will make you feel like you’re eating at the health café…but better! Customize it with your favorite toppings and enjoy a satisfying, protein-packed dish!
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Cooked Salmon Poke Bowl
This easy recipe is fresh, flavorful, super healthy, and a vibrant twist on the classic poke bowl. This easy, protein packed meal has tender bite-sized salmon with a delicious shoyu-based sauce, served over a bed of rice with fresh toppings of your choice.
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Servings: servings
Calories: 363kcal
Equipment
- Air Fryer or oven
- Baking sheet (if using oven)
- Parchment Paper
- Cutting board and sharp knife
Ingredients
For the Salmon
- 1 lb fresh salmon fillet cut into bite-sized 1″ cubes
- 1 tbsp avocado oil or sesame oil
- Salt to taste
For the Shoyu Sauce
- 3 tbsp low-sodium soy sauce
- ¼ cup thinly sliced sweet yellow onion or Maui onion
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 2 tsp honey or blue agave sweetener
- 1 tsp grated ginger
- pinch of garlic powder
- ½ tsp red pepper flakes optional for spice
For the Salmon Poke Bowl Base
- Cooked sushi rice jasmine rice, or brown rice
Toppings & Garnishes
- 1 tbsp chopped scallions
- ½ cup julienned carrots
- ½ cup thinly sliced cucumber
- ¼ cup radish sprouts adds a mild peppery flavor
- 1 tbsp black sesame seeds
Optional Additional Toppings
- 1 tbsp small strips of salty seaweed or Hawaiian Ogo seaweed optional
- ½ avocado sliced (optional)
- ¼ cup fresh pineapple chunks optional, for a sweet contrast
- 1 tbsp wasabi mayo optional, for a creamy, spicy kick
- 1 tbsp thinly sliced jalapeño optional, for extra heat
- ½ tbsp macadamia nuts or peanuts
Instructions
Cook the Salmon and Rice
- Prepare your rice and keep warm.
- Use my 9-minute air fryer or oven salmon bites method:Preheat the air fryer to 400°F (200°C) or oven to 425°F (220°C).1 lb fresh salmon fillet, 1 tbsp avocado oil or sesame oil, Salt to taste
- Toss bite-sized 1″ cube salmon pieces with avocado oil, salt, and pepper.
- Air Fryer: Cook for 8-9 minutes. Oven: Bake for 9-10 minutes on a lined baking sheet.
- Remove and let the salmon cool slightly.
Make the Poke Sauce
- In a small bowl, mix soy sauce, sesame oil, rice vinegar, ginger, garlic, honey, chopped scallions, sesame seeds, and red pepper flakes.3 tbsp low-sodium soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 2 tsp honey or blue agave sweetener, 1 tsp grated ginger, pinch of garlic powder, ½ tsp red pepper flakes
- Mix in the thin sliced sweet onion.¼ cup thinly sliced sweet yellow onion or Maui onion
- Stir well and set aside.
Slice Toppings
- Thinly slice the carrots, cucumber, scallions, and wash the radish sprouts. Prep and slice any other toppings you like.1 tbsp chopped scallions, ½ cup julienned carrots, ½ cup thinly sliced cucumber, ¼ cup radish sprouts, 1 tbsp black sesame seeds
Assemble the Poke Bowl
- Place warm cooked rice in a serving bowl.Cooked sushi rice
- Mix the salmon bites, in the bowl of poke shoyu sauce. Toss until well coated.
- Add the salmon and sauce onto the rice.Add toppings: carrots, cucumber, radish sprouts, scallions, sesame seeds, seaweed strips, etc.(Optional) Garnish with avocado, pineapple, wasabi mayo, and jalapeño. Serve immediately and enjoy!
Notes
Notes & Tips
- Want a crispy salmon texture? Broil for the last 1-2 minutes in the oven.
- Like it spicy? Add more red pepper flakes or a drizzle of sriracha.
- Prefer a low-carb option? Swap rice for cauliflower rice or mixed greens.
- Keep it Tender and don’t overcook the salmon. The salmon bites cook really fast.
Add-Ins & Variations
- 🌶 Spicy Kick: Add sliced jalapeños, Fresno chilies, or mix wasabi paste into the poke sauce.
- 🥑 Creamy Twist: Top with avocado slices or a drizzle of wasabi mayonnaise dip.
- 🍍 Sweet & Savory: Add pineapple chunks for a tropical touch.
- 🌊 Authentic Hawaiian Vibes: Use Hawaiian Ogo seaweed for a salty ocean flavor.
Nutrition
Nutrition Facts
Cooked Salmon Poke Bowl
Amount per Serving
Calories
363
% Daily Value*
Fat
22
g
34
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
6
g
Monounsaturated Fat
11
g
Cholesterol
83
mg
28
%
Sodium
651
mg
28
%
Potassium
984
mg
28
%
Carbohydrates
9
g
3
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
33
g
66
%
Vitamin A
221
IU
4
%
Vitamin C
4
mg
5
%
Calcium
56
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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