Cooked Salmon Poke Bowls (25 Minutes)

5 from 1 vote

Cooked Salmon Poke Bowls (25 Minutes)

This Cooked Salmon Poke Bowl transforms traditional Hawaiian poke into a beginner-friendly meal that's ready in just 25 minutes. Brimming with perfectly cooked & marinated salmon, a medley of crisp vegetables, and a drizzle of tangy tamari sesame marinade that brings everything together.

Prep Time5

Cook Time20

Total Time25

Course: bowls, Dinner, Lunch

Cuisine: Asian

Diet: Gluten Free

Servings: Servings

Calories: 710kcal

Author: Emmy Clinton

Ingredients

2 Cups Rice
1 Pound Salmon cubed
1 Cup Edamame
2 Large Carrots
1 Red Bell Pepper diced
1 Cup Purple Cabbage
1 Cup Cucumbers diced
½ Cup Green Onions chopped
Avocado
Sesame Seeds

Marinade & Sauce

½ Cup Tamari or GF Soy Sauce
1 Tablespoon Sesame Oil
2 Tablespoons Honey
1 Teaspoon Ginger grated
1 Tablespoon Garlic minced

Instructions

Start by cooking your rice. Once the rice is ready, fluff it with a fork and set it aside to cool slightly while you prepare the other ingredients.
In a bowl, whisk together tamari or soy sauce, sesame oil, honey, grated ginger, and minced garlic. This marinade will both season the salmon and act as a drizzle for your poke bowls. Be sure to mix it well to ensure the honey fully dissolves into the sauce.
Cut the salmon into bite-sized cubes and pour half of the marinade/sauce over the salmon. Let it sit for a few minutes while you prepare the veggies. Bake the salmon in the oven for about 12 minutes at 350°F for an even cook. Once cooked, set the salmon aside.
Shred the carrots, dice the bell pepper, slice the avocado, chop the cucumber, and slice the purple cabbage into thin strips.
Assemble the bowls! Place a serving of rice in each bowl. Layer on the cooked salmon cubes, edamame, carrots, red bell pepper, purple cabbage, cucumbers, and green onions. Pour a little bit of the sauce over the top of each bowl.
Your Cooked Salmon Poke Bowls are ready to be enjoyed! Serve them immediately while the rice is still warm, and garnish with any additional toppings like sesame seeds, or seaweed if you like.

Notes

Don't Overcook the Salmon: Check your salmon at 10 minutes it should be opaque and flake easily but still be slightly glossy in the center.
Pat Salmon Dry Before Cutting: Use paper towels to thoroughly dry your fillet before cutting.
How to Cook Perfect Rice: Start by rinsing 2 cups of white rice under cold water. In a medium pot, bring 4 cups of water and a pinch of salt to a boil. Add the rinsed rice, stir once, and reduce the heat to low. Cover the pot with a lid and simmer for 15-20 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes to steam. Fluff the rice with a fork and allow it to cool slightly.

Nutrition