Salmon Poké Bowl

The Spruce
  • 30 mins
  • Prep: 25 mins,
  • Cook: 5 mins
  • Yield: Serves 4
Ratings (5)

Whether you dream of poke or you’re just now learning that it’s pronounced “poh-kay," you'll want this recipe for this Hawaiian standby. Cubes of raw sockeye salmon are tossed with a nutty-spicy-salty sauce, then served over kale with pickled cucumbers, creamy Sriracha sauce, and crisp cabbage. The result is light, healthy, and full of island-fresh flavor.  

What You'll Need

  • Sockeye Salmon Poke-
  • 1 pound sockeye salmon cut into ¾ inch cubes
  • 1/4 cup soy sauce low sodium, or tamari
  • 1 teaspoon rice wine vinegar or apple cider vinegar
  • 1 teaspoon sriracha or chili paste
  • 1 teaspoon Sesame oil
  • Pickled Cucumbers-
  • 26 inch persian cucumbers thinly sliced
  • 1/2 cup rice wine vinegar, Kikkoman
  • 1/2 cup water
  • 1/3 cup honey
  • 1 teaspoon salt
  • 1/2 teaspoon red chili flakes dried
  • Sriracha Sauce-
  • 2 tablespoons sriracha
  • 2 tablespoons plain greek yogurt or light mayonnaise

How to Make It

​Sockeye Salmon Poke-

  1. In a medium sized bowl combine diced salmon, soy sauce, vinegar, sriracha and sesame oil. Cover and refrigerate.

Pickled Cucumbers-

  1. Combine vinegar, water, honey, salt and chili flakes in a medium saucepan and bring to a boil over high heat. Once boiling turn off heat, add cucumber slices and stir. Let rest 10 minutes, then transfer cucumber to a container, cover and refrigerate until ready to use.

    Sriracha Sauce-

    1. In a small bowl whisk together 2 tablespoons sriracha and 2 tablespoons yogurt or mayonnaise.

    Build Poke Bowl-

    1. Add any additional desired ingredients to the bowl (like rice or salad) for the base. Top with ½ cup salmon poke, pickled cucumbers, and other toppings. Drizzle poke with sriracha sauce. Enjoy!