Smoked Salmon Poke Bowl

Name: Smoked Salmon Poke Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Hawaiian
Ingredients: 1 cup dry jasmine rice; 250 g (about 9 oz) smoked salmon; 1 cup shelled edamame beans; 2 medium Lebanese cucumbers, diced; 2 carrots, peeled and shredded; 1 avocado, thinly sliced; 1 cup thinly sliced radishes; 1–2 tablespoons furikake seasoning; 3 tablespoons soy sauce; 1 tablespoon toasted sesame oil; 2 teaspoons honey; 1 tablespoon rice wine vinegar

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These smoked salmon poke bowls are a quick, vibrant, sushi-style meal packed with protein, fresh veggies, and bold flavour. Perfect for a healthy, satisfying lunch or dinner.

Salmon poke bowl with smoked salmon, soy sauce and furikake seasoning.

When it comes to creating the ultimate nourishing meal, poke bowls are a perfect blend of texture, flavor, and nutrition. This version features a satisfying base of rice, vibrant veggies, buttery smoked salmon, and a savory sesame-soy dressing. It’s quick to make, easy to customize, and ideal for a wholesome lunch or dinner.

Whether you’re a fan of sushi-inspired flavors or simply looking for a fun new recipe to try, this smoked salmon poke bowl is guaranteed to delight. Let’s break down how to craft this bowl of deliciousness.

Ingredients You’ll Need

This smoked salmon poke bowl comes together with fresh, vibrant vegetables and simple pantry staples:

Smoked salmon: A rich, savory option that’s ready to use. If you prefer fresh salmon, opt for sushi-grade salmon and cut it into bite-sized pieces. Smoked trout or sushi-grade tuna also work beautifully. Look for sushi-grade fish at your local fishmonger.
Edamame: Adds a boost of plant-based protein. I use shelled edamame, bought frozen and defrosted before use.
Cucumber: I love using Lebanese cucumber for its crisp, refreshing crunch.
Carrot: I like to use a vegetable peeler to make ribbons, but finely julienned carrot works too.
Radish: Adds a peppery crunch I always enjoy in poke bowls. You can swap it for beetroot, kale, or another veggie if you prefer.
Avocado: A poke bowl must for creamy, buttery texture and richness.
Soy sauce: Forms the base of the dressing. For a gluten-free option, use tamari or coconut aminos.
Toasted sesame oil: Adds depth and a nutty, savory flavor to the rice and dressing.
Honey: Balances the salty and tangy elements; maple syrup is a great alternative.
Rice vinegar: Brings a gentle tang to the dressing and helps balance the richness.
Furikake seasoning: Adds a salty, umami-packed flavor boost and a touch of crunch.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Smoked Salmon Poke Bowls

Cook the rice: Rinse jasmine rice in a fine mesh strainer until the water runs clear. Add 2 cups of water and bring to a boil over high heat. Once most of the water is absorbed, turn off the heat, cover, and let steam for 10–15 minutes. Fluff with a fork.

Make the dressing: In a small bowl, whisk together soy sauce, honey, sesame oil, and rice vinegar until well combined.

Cook the edamame: Quickly defrost the frozen edamame by boiling for 2–3 minutes, then drain and set aside.

Prep the veggies: Thinly slice the radish and cucumber using a mandoline. Use a julienne peeler or vegetable peeler to shred the carrots, and slice the avocado.

Assemble the bowls: Divide the rice between four bowls. Top with radish, edamame, cucumber, carrot, avocado, and smoked salmon. Sprinkle with furikake seasoning and drizzle with the dressing. Serve immediately.

Salmon poke bowl with smoked salmon, soy sauce and furikake seasoning on this side.

Variations and Substitutions

Low-carb base: Instead of rice, use cauliflower rice, shredded cabbage, or kale.
Vegetables: Replace radishes with pickled ginger, blanched broccoli, sliced snap peas, or thinly sliced red cabbage.
Protein options: Use cooked shrimp, cooked chicken, or tofu instead of smoked salmon. You can also try canned tuna or grilled salmon for a different flavor.
Vegan: Swap the smoked salmon for marinated tofu, tempeh, or extra edamame for a plant-based protein boost.
Dressing twists: Add grated fresh ginger or a dash of sriracha to the dressing for a spicy kick.
Topping ideas: Sprinkle with toasted sesame seeds if you don’t have furikake; add crushed roasted almonds or crispy shallots for crunch. Drizzle with a bit of wasabi mayo or spicy mayo for a creamy finish.

How to Store

Fridge: Store leftovers separately in airtight containers in the refrigerator for up to 2–3 days. Cooked rice and opened smoked salmon are best consumed within 72 hours.

Recipe FAQ

Can I use fresh salmon instead of smoked?

Yes! Just make sure to use sushi-grade fresh salmon and cut it into bite-sized cubes. You can also substitute with sushi-grade tuna or cooked shrimp.

What are poke bowls?

Poke bowls are a Hawaiian dish traditionally made with marinated raw fish (like tuna or salmon) served over rice and topped with fresh vegetables, seaweed, and flavorful sauces. They blend Japanese and Hawaiian influences, offering a mix of textures and savory, tangy, and umami flavors.

What kind of rice works best?

Jasmine rice has a light texture, but sushi rice or short-grain white rice are more traditional. For a healthier option, try quinoa or cauliflower rice.

Is there a vegan version?

Absolutely. Swap the smoked salmon for marinated tofu, tempeh, or extra edamame for a plant-based protein boost.

Can I make this ahead of time?

Yes, just prep the rice, veggies, and dressing in advance and store them separately. Assemble just before serving for the freshest flavor and texture.

What’s furikake seasoning, and do I need it?

Furikake is a Japanese seasoning blend made with seaweed, sesame seeds, and dried fish flakes. It adds umami and crunch, but if you don’t have it, you can substitute with sesame seeds, a sprinkle of sea salt, and crushed roasted seaweed snacks.

Salmon poke bowl with soy sauce and furikake seasoning on the side.

More Bowl Recipes

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Roasted Pumpkin & Broccoli Bowls

Honey Paprika Salmon

Teriyaki Pork Meatballs

If you try this smoked salmon poke bowls recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.