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.

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.

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

Description

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.

Ingredients

Scale

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

Dressing:

3 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 teaspoons honey
1 tablespoon rice wine vinegar

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Instructions

Rinse the jasmine rice in a fine mesh strainer until the water runs clear. Cook according to package instructions, or combine with 2 cups of water, bring to a boil over high heat, then reduce heat. Once most of the water is absorbed, turn off the heat, cover, and let steam for 10–15 minutes. Fluff with a fork.
In a small bowl, whisk together the soy sauce, honey, sesame oil, and rice vinegar until well combined.
Quickly defrost the frozen edamame by boiling for 2–3 minutes, then drain and set aside.
Thinly slice the radish and cucumber (a mandoline works well). Use a julienne peeler or vegetable peeler to shred the carrots, and slice the avocado.
Divide the rice between four bowls. Top with the radish, edamame, cucumber, carrot, avocado, and smoked salmon. Sprinkle with furikake seasoning and drizzle with the dressing. Serve immediately.

Notes

Fridge: Store leftovers in separate airtight containers for up to 2–3 days; eat cooked rice and opened smoked salmon within 72 hours.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Lunch, dinner
Method: Stovetop
Cuisine: Hawaiian

Nutrition

Serving Size: 1/4 recipe
Calories: 491
Sugar: 8g
Fat: 18.3g
Saturated Fat: 1.7g
Carbohydrates: 50.5g
Fiber: 6.9g
Protein: 25.3g