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The Perfect Salmon Poke Bowl Recipe

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This Hawaiian-style salmon poke bowl recipe is packed with veggies and Omega 3 fatty acids. Easy and quick to prepare, it’s the perfect weeknight dinner. Pescatarian. Gluten Free. 


  • ¾ cup rice (I used Level Ground Trading’s Violet Rice), cook according to package directions
  • 1 lb sushi grade wild salmon
  • ½ cup edamame beans, shelled
  • 4 radishes, thinly sliced
  • 1 cup purple cabbage, thinly sliced
  • ½ cup wakame salad
  • 1 tbsp toasted sesame seeds
  • Optional toppings: pickled ginger, wasabi, Togorashi (Japanese spice mix)


  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • ½1 tsp chili flakes
  • ¼ cup green onion, sliced
  • 2 tbsp roasted seaweed, chopped (or use a premade seaweed snack mix)


  1. Cook rice according to package directions.
  2. Meanwhile, prepare your veggies and toppings and set aside .
  3. In a medium sized mixing bowl, combine your sauce ingredients and whisk with a fork until well combined.
  4. Next, cut your salmon into bite sized cubes (approx 1 inch) and add them to the bowl with your sauce mixture. Stir to coat pieces evenly, adding more of any of the sauce ingredients to taste if needed.
  5. When rice is cooked, divide between 4 bowls. Top with your salmon mixture and arrange your toppings around the bowl as you like.
  6. Finish with a sprinkle of toasted sesame seeds, turn on some Bob Marley and ENJOY!


  • Swap soy sauce for tamari or coconut aminos to make this recipe gluten free
  • Meal Prep Tip: For an even quicker meal, prep a batch of rice at the beginning of the week to make this a 15 minute meal.
  • Prep Time: 15
  • Cook Time: 30
  • Category: Main Dishes
  • Method: Bowl Assembly
  • Cuisine: Hawaiian