Easy Cooked Salmon Poke Bowls
This Easy Cooked Salmon Poke Bowl is everything you need for a healthy, flavorful meal that’s light yet filling. A bowl brimming with perfectly cooked & marinated salmon, a medley of crisp, colorful vegetables, and a drizzle of tangy marinade that brings everything together.
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
- 1/2 Cup Green Onions chopped
Marinade & Sauce
- 1/2 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, 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 Easy 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 avocado, sesame seeds, or seaweed if you like.