Cooked Salmon Poke Bowls
Poke-bowl-style cooked salmon bowls with rice, cucumber, avocado, edamame, and spicy mayo—Hawaiian-American weeknight bowls without raw fish. Salmon roasted or seared to a food-safe 145°F, then cubed over hot rice with crunchy toppings.
🛒Ingredients
- 1 1/4 pounds salmon fillets, skin removed if preferred
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 3 cups cooked sushi rice or short-grain rice, warm
- 1 cup cooked shelled edamame
- 1 cucumber, diced
- 1 avocado, sliced
- 1 cup shredded carrots
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Spicy mayo: 1/3 cup mayonnaise + 1–2 tablespoons sriracha + 1 teaspoon lime juice
- Optional: pickled ginger, nori strips, furikake
🔧Kitchen Tools Needed
- Baking sheet or skillet
- Instant-read thermometer
- Rice cooker or pot
- Mixing bowl
📝Instructions
- 1
Preheat oven to 400°F (or heat a skillet for sear). Pat salmon dry. Mix soy sauce, sesame oil, honey, and garlic powder; brush on salmon.
- 2
Bake 10–14 minutes (or sear 4–5 minutes per side) until salmon flakes easily and reaches 145°F in the thickest part. Rest 3 minutes; cube or flake.
- 3
Divide warm rice among bowls. Arrange edamame, cucumber, avocado, carrots, and cooked salmon on top.
- 4
Drizzle spicy mayo; finish with green onions, sesame seeds, and optional nori or furikake.
- 5
Serve immediately. Refrigerate leftovers within 2 hours up to 2 days; eat cold or reheat salmon/rice to 165°F (avocado best added fresh).
🥗Nutrition Information
⚡Calories per serving: 560
🏷️Recipe Tags
❓Frequently Asked Questions
Why cooked salmon?
This version is food-safer for home kitchens and pregnancy/high-risk diners than raw poke.
Air fryer?
Air fry salmon at 390°F until 145°F, about 8–11 minutes depending on thickness.
Sushi-grade needed?
No—because the salmon is fully cooked to 145°F.
Food safety?
Salmon to 145°F; mayonnaise-based sauce kept refrigerated; leftovers chilled within 2 hours.
