Yuzu Salmon Poke Bowl

By Jeri Mobley-Arias
May 6, 2024 | Updated on May 6, 2024

This salmon poke bowl features yuzu marinated salmon, creamy avocado, crunchy edamame, and refreshing cucumbers over sushi rice. Learn how to make a poke bowl so you can enjoy this balanced meal for lunch or dinner.

Looking for more yummy rice bowl recipes? Try my Tuna Poke Bowl, Steak Bowl with Pepper Soy Butter Sauce, and Teriyaki Chicken Bowl next.

close up view of a salmon poke bowl

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Salmon poke bowls are flavorful, colorful, easy to customize, and even easier to make at home. Whatever your favorite order is at your local poke bowl spot, I guarantee you can make it yourself for a fraction of the cost! The key to a good bowl is quality sushi-grade fish, fresh veggies, sushi rice, and a yummy sauce.

Why This Recipe Works

  • Totally Customizable – Poke bowls are easy to customize. Add whatever protein or toppings you like! I offer a few tasty suggestions if you need ideas.
  • Easy to Make – Make the rice, marinate your fish, and assemble your bowl. It really is that simple.
  • A Nutritious Meal – Salmon is a protein rich in omega-3’s. The other ingredients provide fiber and essential vitamins that are good for you too.
salmon poke bowl garnished with sliced avocado, cucumber, and edamame beside a small saucer of ponzu sauce

What is a Poke Bowl?

A poke bowl is a traditional Hawaiian dish made with cubed raw fish (usually tuna), served over a bed of sushi rice. In Hawaiian, “poke” means “to slice.” This references the cubed fish. Toppings typically include ingredients like soy sauce, sesame oil, and green onions.

Tools You’ll Need

Ingredients You Will Need for Salmon Poke Bowl

Here is a breakdown of what you will need to make this yuzu salmon poke bowl. For actual measurements, see the recipe card at the end of this post.

labeled ingredients for salmon poke bowl

Sushi Rice

  • Short-grain rice – This is the base of your poke bowl. The soft, sticky texture makes it perfect.
  • Rice vinegar – The tangy flavor seasons the rice and adds a pop of acidity.
  • Sugar – This balances the acidity of the vinegar and enhances the overall flavor.
  • Kosher salt – I use Diamond Crystal.

Salmon Poke

  • Sushi-grade salmon – Use finely chopped sushi-grade salmon. Sushi-grade fish is frozen before it is sold, to kill parasites, making it safe to eat raw. For the best quality fish, visit your local fish monger and ask for sushi-salmon.
  • Kewpie mayo – This Japanese-style mayonnaise is made with egg yolks instead of whole eggs so it’s extra creamy and rich.
  • Yuzu kosho This citrusy, spicy paste brightens the overall taste of the salmon.
  • Yuzu extract – Extract intensifies the yuzu flavor.
  • Soy sauce – Use this for that signature umami flavor.
  • Scallions – Finely chopped scallions adds a fresh onion flavor.
sushi-grade salmon topped with seasoning ingredients, prior to mixing

Edamame

  • Sesame oil – This adds a rich nutty flavor.
  • Kosher salt – Add Diamond Crystal to taste.

Garnish

  • Scallions – Add thinly sliced scallions for visual appeal and a subtle onion flavor.
  • Toasted sesame seeds – This adds a toasty depth.
  • Black sesame seeds – This adds to the visual appeal.
  • Persian cucumber – Thinly sliced cucumbers are a refreshing touch.
  • Ripe avocado – Sliced ripe avocados adds a distinct creamy quality.
  • Furikake – Add this to the avocado for s nice contrast of creamy and crunchy.
  • Ponzu sauce – Drizzle this over the bowl to tie all the flavors together.

How To Make a Salmon Poke Bowl

Below is a summary of how to make your own yuzu salmon poke bowl. For a complete and detailed list of steps, see the recipe card at the end of this post.


Rice

  1. Cook rice according to package in a rice cooker.
  2. Once rice is cooked, add rice vinegar, sugar and kosher salt to the rice. stir until well-combined. Keep warm in the rice cooker until ready to serve.

Yuzu Salmon

  1. In a medium bowl, whisk together the kewpie mayonnaise, yuzu kosho, yuzu extract, sesame oil, and soy sauce until combined.
seasoned sushi-grade salmon

2. Add the salmon and scallions to the bowl with the mayonnaise mixture. Mix until evenly coated. Cover with plastic wrap and refrigerate until ready to serve.

Edamame

  1. In a small bowl, add edamame, sesame oil and season to taste with salt.

Assemble bowl

  1. Add desired amount of sushi rice to a bowl then top with salmon poke, sliced cucumber, edamame, and sliced avocado. Top avocado with furikake and garnish poke with sesame seeds and scallions. Pour desired amount of ponzu sauce over the poke and enjoy!
salmon poke bowl with a side of ponzu sauce

Tips and Tricks

  • Use high-quality sushi-grade salmon. Opt for sushi-grade salmon from a reputable fishmonger or market to ensure freshness and safety when consuming raw fish.
  • Marinate your salmon. If time permits, let the mixture set for 30 minutes in the fridge. This allows the ingredients to meld, infusing the fish with even more flavor.
  • There’s really no wrong way to assemble the bowls. With rice as your foundation, add toppings to your heart’s desire! However, I do suggest using a variety of flavors and textures to keep it interesting.
salmon poke bowl garnished with sliced avocado, cucumber, and edamame beside a small saucer of ponzu sauce

Variations

  • Protein – Try this recipe with cubed ahi tuna. Don’t feel comfortable with raw fish? Make a salmon bowl with cooked yuzu salmon instead. You get the same flavors with a more familiar texture.
  • Vegetables Add color, freshness, and crunch to your bowl by using carrots, sugar snap peas, green beans, or bean sprouts.
  • Rice While short-grain rice is the classic option for poke bowls, try brown rice or cauliflower rice for a low carb option. You can also use leafy greens as your base to make a salmon poke salad.
  • Sauce – Elevate the flavors of your poke bowl with your favorite sauce, whether it’s teriyaki, sriracha, or spicy mayo, to add a delicious kick and enhance every bite.

Storage

Store individual servings of assembled poke bowls in airtight containers and store them in the fridge for up to 2 days.

If it smells off when you go to eat your leftovers, don’t risk it. Just throw it away. Discoloration or a slimy film are more signs that your salmon is past its prime and no longer safe for consumption.

Frequently Asked Questions

Is raw salmon safe in poke bowls?

If you opt for high-quality, sushi-grade salmon, it’s safe to consume raw. The fish undergoes a precise freezing process at specific temperatures and durations to eliminate parasites and other harmful bacteria; that’s what makes it safe for raw consumption. Be sure to visit a reputable fishmonger or seafood market to obtain the best quality salmon.

Can you use supermarket salmon for a poke bowl?

It is possible to purchase sushi-grade salmon from the grocery store, but my personal preference is to always go to a fishmonger. Sushi-grade fish will be labeled as such. Do not use raw, wild-caught salmon for poke bowls.

Are poke bowls Japanese or Hawaiian?

Poke bowls are a Hawaiian dish. However, they are influenced by Japanese cuisine. This is evident in the use of raw fish, sushi rice, and soy sauce, among other ingredients and flavors.

salmon poke bowl garnished with sliced avocado, cucumber, and edamame beside a small saucer of ponzu sauce

Looking for More Delicious Salmon Recipes?

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close up view of a salmon poke bowl

Yuzu Salmon Poke Bowl

This salmon poke bowl features yuzu marinated salmon, creamy avocado, crunchy edamame, and refreshing cucumbers over sushi rice. Learn how to make a poke bowl so you can enjoy this balanced meal for lunch or dinner.
Servings 2 people
Author Jeri Mobley-Arias
Course Dinner, Lunch
Cuisine Asian, Seafood

Equipment

  • Rice Cooker

Ingredients

Sushi Rice

  • 1 cup short-grain rice, uncooked
  • tablespoons rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon kosher salt, Diamond Crystal

Salmon Poke

  • 1 pound sushi-grade salmon, cut into ½-inch cubes
  • 4 tablespoons Kewpie mayo
  • teaspoons yuzu kosho
  • 2 teaspoons yuzu extract
  • 1 teaspoon soy sauce
  • 4 tablespoons scallions, finely chopped

Edamame

  • ¾ teaspoon sesame oil
  • kosher salt, to taste, Diamond Crystal

Garnish

  • 2 tablespoons scallions, thinly sliced
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon black sesame seeds
  • 1 persian cucumber, thinly sliced
  • 1 medium ripe avocado, sliced
  • furikake, for avocado
  • ponzu sauce, for drizzling

Instructions

Rice

  • Cook rice according to package in a rice cooker.
  • Once rice is cooked, add rice vinegar, sugar and kosher salt to the rice. stir until well-combined. Keep warm in the rice cooker until ready to serve.

Yuzu Salmon

  • In a medium bowl, whisk together the kewpie mayonnaise, yuzu kosho, yuzu extract, sesame oil, and soy sauce until combined.
  • Add the salmon and scallions to the bowl with the mayonnaise mixture. Mix until evenly coated. Cover with plastic wrap and refrigerate until ready to serve.

Edamame

  • In a small bowl, add edamame, sesame oil and season to taste with salt.

Assemble bowl

  • Add desired amount of sushi rice to a bowl then top with salmon poke, sliced cucumber, edamame, and sliced avocado. Top avocado with furikake and garnish poke with sesame seeds and scallions. Pour desired amount of ponzu sauce over the poke and enjoy!
Keywords how to make a salmon poke bowl, how to make salmon poke bowl, salmon poke bowl, salmon poke bowl recipe, what is a poke bowl
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close up view of a salmon poke bowl

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jeri-mobley

Hey, I'm Jeri!

At Whisper of Yum, we explore ALL cuisines - comfort foods, classics, elevated originals. If you love food like me, I invite you to settle in to this place, where swoon-worthy food is attainable + inspo for your next meal awaits.

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