Hawaiian
Salmon Poke Bowls
Salmon is cooked to 145°F, cooled, and cubed, then set over rice with edamame, avocado, and a soy-sesame sauce. This is a cooked poke-style bowl, not raw fish.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
Why you’ll love it
- Cooking the salmon first makes the bowl safe to pack for lunch.
- Cooling the fish before cubing keeps the pieces neat.
- Warm rice and cool toppings give the bowl two textures.
- A small amount of honey rounds out the soy without a heavy glaze.
Ingredients
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Instructions
- 1
Pat the salmon dry and season with salt. Heat the olive oil in a skillet over medium heat.
- 2
Cook the salmon 4 to 5 minutes per side until the thickest part reaches 145°F. If the oil smokes, turn the heat off and finish over lower heat.
- 3
Cool the salmon 10 minutes, then cut it into cubes.
- 4
Stir together the soy sauce, sesame oil, honey, rice vinegar, and ginger. Toss the salmon cubes with half of the sauce.
- 5
Divide the rice among four bowls. Top with salmon, avocado, edamame, sesame seeds, and scallions.
- 6
Drizzle with the remaining sauce and serve.
Pro tips
- Do not skip the thermometer. This bowl uses cooked salmon, not raw poke.
- Day-old rice holds its shape better than just-cooked rice.
- Add the avocado just before serving so it does not brown.
Easy substitutions
- short-grain rice
- jasmine rice
- edamame
- diced cucumber
- honey
- 1 tsp maple syrup
Storage and reheating
Storage
Refrigerate the salmon, rice, and sauce separately up to 2 days, and add avocado only when serving.
Reheating
Eat the bowl cold, or heat the salmon in a covered skillet until it reaches 145°F and then rebuild the bowls.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 514
- Protein
- 34 g
- Carbs
- 54 g
- Fat
- 18 g
- Fiber
- 6 g
Moderate · Stovetop · Dairy-Free, High Protein
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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