Whether you’re a poke fanatic like me or just trying to fit more superfood omega-3s into your day, give this spicy salmon poke bowl recipe a try! Seriously, this pescatarian lunch is SO simple to make—with NO cooking required at all. Just prep and assemble into a lovely, flavor-filled bowl!
To really kick up the spice on my salmon, I’ve tossed it in a simple sriracha and soy sauce dressing. Simple to make, but with a complex kick of flavor! But, that spice pairs perfectly with my mellow, cool cucumber slaw as a low carb base to this salmon poke bowl.
Finally, top it all off with my FAVORITE poke topping: some freshly toasted garlic! Ultra crispy, flavorful, and it truly tastes like perfection. You’ll want to eat this homemade poke bowl again and again!
What is Poke?
Lately, poke bowls and restaurants have been popping up more and more frequently. But, if you’re unfamiliar with it, ‘poke’ is a traditional Hawaiian appetizer or main, featuring raw fish served in a scrumptious sauce of some kind. And, usually with some veggies!
Of course, this salmon poke bowl recipe is far from the traditional Hawaiian dish. And, I’ve actually based it off of a local poke restaurant that I like—which also isn’t exactly authentic. But, I think of homemade poke bowls as fresh, flavorful, healthy bowlsinspired by the Hawaiian dish.
And, the main similarity lies in the fish. So, for this salmon poke bowl recipe (or any homemade poke bowl, really), it’s important to look for sushi-grade fish. This is a fresher, higher quality of fish, it’s safe to eat raw, and it tastes unbelievable good.
Yes, sushi-grade salmon WILL be more expensive. But, if you’re wanting this to be a salmon poke bowl rather than a lunch bowl or salad with cooked salmon, you’ve got to opt for sushi-grade. Personally, I find mine at a local seafood market—and the investment is worth it!
Switching Up your Salmon Poke Bowl
Like I said, I crafted this salmon poke bowl recipe based on a bowl that I really enjoy from a local poke restaurant. So, don’t feel stuck with this arrangement—change it up however you like!
Honestly, I think sushi-grade salmon is SO scrumptious and I wish I could have it every day… Plus, salmon is one of THE BEST sources of inflammation-fighting omega-3 fatty acids on the entire planet! But, you could just as easily use a different fish in this homemade poke bowl.
And, if you’re not into spicy flavors, you can prep this salmon poke bowl with a different sauce that you like. Or, just leave out the sriracha, red chili pepper, and chili flakes in my spicy salmon sauce, and you’ve got a tasty, savory sauce!
Finally, the poke restaurant in my area has a cucumber and kelp noodle slaw that is SO tasty and fun to eat, so I tried to re-create it here. But, you could also serve your salmon poke bowl over rice! Of course, same goes for the toppings—substitute as you see fit.
In a mixing bowl, combine spicy salmon sauce ingredients and whisk to integrate.
Toss sushi-grade salmon in spicy sauce. Set aside.
In another mixing bowl, add almond butter, sesame oil, rice vinegar, and maple syrup. Whisk to combine, adding water to adjust consistency as needed.
Using a veggie peeler, peel carrot and cucumber into ribbons. It helps to make one cut lengthwise along the vegetable, to create one flat side that can rest flush against the cutting board so the peeling process is easier.
Toss soba noodles and veggie ribbons in slaw sauce.
Assemble your poke bowl! I used my cucumber slaw as the base, then topped it with my spicy salmon, pineapple, avocado, green onion, and freshly toasted garlic. Feel free to get creative with your favorite toppings!
Yields ~3 servings of spicy salmon and cucumber slaw.
To make toasted garlic:
Heat enough oil to cover a pan.
Add chopped garlic, cook over medium low heat, stirring often. If heat is too high it will burn. Cook until golden.
Scoop out and drain on paper towels.
*Nutrition will vary based on ingredients and amounts used to assemble your salmon poke bowl.
** Below, nutritional information provided for components listed in bold (4 oz. spicy salmon coated in sauce with 1 serving cucumber & kelp noodle slaw).