Salmon Poke Bowls

4 Servings
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Salmon Poke Bowls

  • 1/2 cup rice vinegar, divided
  • 4 1/2 tablespoons sesame oil, divided
  • 1 teaspoon black sesame seeds
  • 12 ounces sushi- or sashimi-grade salmon, cut into chunks
  • 2 tablespoons coconut aminos
  • 1 tablespoon peeled and finely grated ginger
  • 1 teaspoon raw honey
  • 1 1/2 cups cooked long-grain white rice
  • 1/2 English cucumber, sliced thin
  • 2 carrots, cut into matchsticks
  • 1 mango, cut into chunks
  • 4 green onions, thinly sliced on the diagonal (white and light green parts)
  • 2 small avocados, peeled, pitted, and thinly sliced


  1. In a medium bowl, whisk together 3 tablespoons vinegar, 1/2 tablespoon sesame oil and sesame seeds. Add salmon to bowl with marinade and toss to coat. Refrigerate until ready to serve.
  2. Whisk together remaining vinegar and sesame oil, coconut aminos, ginger and honey.
  3. To assemble bowls: Drizzle some dressing over cooked rice and toss to mix. Divide rice between 4 bowls. Top each bowl with cucumber, carrots, mango, onions, avocados and marinated salmon. Drizzle remaining dressing over bowls.