Poke Bowl Salad Fresh Salmon (Printable)

A vibrant bowl with salmon, fresh greens, and a tangy soy-ginger dressing for a light meal.

# What You Need:

→ Fish

01 - 14 oz sushi-grade salmon or tuna, cut into 1/2 inch cubes

→ Marinade

02 - 2 tbsp soy sauce (use gluten-free if needed)
03 - 1 tbsp sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tsp freshly grated ginger
06 - 1 tsp honey or maple syrup
07 - 1 small garlic clove, finely minced

→ Greens & Salad Base

08 - 4 cups mixed salad greens (such as romaine, baby spinach, arugula)
09 - 1 medium cucumber, thinly sliced
10 - 1 large avocado, sliced
11 - 2 small carrots, julienned
12 - 1 cup cooked and cooled sushi rice or brown rice (optional)

→ Toppings

13 - 2 tbsp toasted sesame seeds
14 - 2 tbsp sliced scallions (spring onions)
15 - 1 sheet nori, cut into thin strips
16 - Pickled ginger, to serve
17 - 1 small red chili, sliced (optional)

# Steps:

01 - In a bowl, whisk together soy sauce, sesame oil, rice vinegar, grated ginger, honey, and minced garlic.
02 - Add the cubed salmon or tuna to the marinade. Toss gently to coat. Cover and refrigerate for at least 10 minutes.
03 - Arrange salad greens, cucumber, avocado, carrots, and rice (if using) in individual serving bowls.
04 - Spoon the marinated fish and any extra marinade over the salad base in each bowl.
05 - Top each bowl with toasted sesame seeds, scallions, nori strips, pickled ginger, and sliced chili if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 20 minutes, making it perfect for weeknight dinners when you want something that feels special.
  • The soy-ginger marinade is bold enough to satisfy without being heavy, so you'll actually feel energized afterward.
  • Every ingredient shines on its own, so there's room to swap and adapt based on what you find at the market.
02 -
  • Never marinate the fish for longer than 30 minutes or the citric acid and vinegar will start to cure it, changing the texture in ways you might not want.
  • Quality fish is non-negotiable here—this is a raw preparation, so your fishmonger's recommendation matters more than any recipe can convey.
  • Prep everything cold; even chilled bowls make a difference in keeping the fish and vegetables at their best.
03 -
  • Always keep your fish and bowls cold; poke is best eaten when everything is nearly ice-cold, which makes the fish taste fresher and the vegetables stay crisp longer.
  • If you're serving more than two people, prep the marinade and cut the fish ahead of time, but don't combine them until just before serving—this gives you maximum flexibility with timing.
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