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Salmon Poke Bowls

Salmon Poke Bowls

Try making these vibrant Salmon Poke Bowls with healthy brown rice, pickled vegetables and avocado. Swap out the salmon for tofu for an easy vegan option!

Course Main Course
Cuisine American
Keyword poke bowl recipe, salmon bowl recipes, sushi bowl salmon
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4
Calories 500 kcal
Author Denisse Salinas



  • 1 English cucumber thinly sliced into ribbons using a mandolin
  • 1 watermelon radish thinly sliced
  • 1/2 cup rice wine vinegar
  • 1/2 cup water
  • 1/3 cup sugar
  • 1 teaspoon salt


  • 1 pound salmon or tofu cut into ¾ inch cubes
  • 1/4 cup low sodium soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon Sriracha
  • 1 teaspoon sesame oil
  • 2 cups cooked brown rice
  • 1 large carrot julienned
  • 1 avocado thinly sliced
  • 1 jalapeño thinly sliced
  • 1/4 cup scallions thinly sliced
  • Gomasio seasoning or sesame seeds for garnish


  1. Combine vinegar, water, sugar and salt in a medium saucepan and bring to a simmer over medium heat. Once sugar has dissolved remove from heat. Pour liquid into two separate bowls and allow to cool for about 10 minutes, then transfer cucumber slices and watermelon radish slices into the separate bowls of pickling liquid. Set aside until ready to use.

  2. Whisk together soy sauce, vinegar, Sriracha and sesame oil in a bowl and add salmon (or tofu). Set aside to marinate while assembling poke bowls.

  3. Divide brown rice evenly among serving bowls. Top each with carrot, avocado, picked vegetables and salmon (or tofu). Garnish with jalapeño, scallions and gomasio.