Avocado Salmon Poke Salad Bowl – Healthy Seafood Recipe
This salmon poke bowl is surprisingly easy to make at home. Make it your own by adding rice, swapping in different vegetables or adding some mango or pineapple chunks.
When we booked a trip to Hawaii several years ago, the first thing I thought was, “Yes! Salmon poke bowl every day!” Out loud, so that I didn’t seem even more food obsessed to my family, I said, “I can’t wait to go boogie boarding and snorkeling!” But in the recesses of my brain, it was “all poke, all the time”.
If you’re not familiar with poke (pronounced POH-keh), it is a Hawaiian specialty consisting of raw fish marinated in soy sauce, sesame oil and sweet onion, sometimes with a bit of spice mixed in, and it is absolutely delightful. The popularity of poke has exploded into a trend of poke bowl restaurants popping up from Hawaii to New York. Rice, veggies, avocado and a variety of other mix-ins, all topped off with a hearty scoop of fish.
My best recipe tips
- Be sure to use “sashimi grade” or “sushi grade” salmon, which has been properly cured so that it’s safe to eat raw.
- I used baby kale in this recipe, but spinach or shredded cabbage (particularly Napa cabbage) are great options.
- Personalize to your heart’s content! Add sushi rice, seaweed salad, sweet onion, diced mango or pineapple, cucumber or any other ingredients you love. See the extensive list at the bottom of this post.
How to make salmon poke bowl
** The complete instructions are in the recipe card below. **
- Prep the poke: Chop the salmon into ¾-inch pieces and mix with the other poke ingredients. If you have time, place it in an airtight container and refrigerator for 1 to 2 hours. If not, it’s still taste great when eaten right away.
- Make the dressing: Whisk together the dressing ingredients.
- Assemble the bowls: Toss the greens with the dressing and divide into two bowls. Top with the poke and other mix-in ingredients. Serve!
Make-ahead and storage
Poke bowls are best when enjoyed right away. However, there are a couple of make-ahead steps you can take:
- Poke is best the day it’s made. However, it can be made and stored in an airtight container in the refrigerator for up to 1 to 2 days.
- Whisk the dressing up to 3 days in advance and store in the fridge.
Poke bowl mix-ins
Make any poke bowl your own by adding in some (or all!) of these mix-ins:
- Sweet onions
- Cucumber, cubed
- Seaweed salad (can be purchased in most Asian markets or where sushi is sold)
- Avocado
- Edamame, shelled
- Masago (flying fish roe)
- Mango or pineapple chunks
- Crispy onions
- Pickled ginger
- Green onion, thinly sliced
- Furikake (a dry Japanese seasoning that can be found in Asian markets or the international section of some grocery stores)
- Nori – chop the dried nori sheets that are used to make sushi
- Crunchy cabbage or lettuce, shredded
- Spicy mayo – mix mayo with sriracha or chili garlic sauce
Other light lunch ideas
Printable Recipe
Salmon Poke Bowl
This salmon poke bowl is surprisingly easy to make at home. Make it your own by adding rice, swapping in different vegetables or adding some mango or pineapple chunks.
Servings: 2 Servings
Calories: 324kcal
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Ingredients
The Salad:
- 3 cups lightly packed baby kale
- ½ large avocado thinly sliced
- ½ cup edamame
- ¼ large sheet of nori seaweed, thinly sliced
- Pickled ginger if desired
Optional additions
- Sushi rice
- Chopped mango or pineapple
- Masago (flying fish roe)
- Seaweed salad
- Crispy onions
- Cucumber
- Sweet onion
Instructions
The Poke
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In a medium bowl, stir together the salmon, soy sauce, sesame oil, agave nectar and sriracha.
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Stir in the half of the sliced green onion and the sesame seeds.
The Dressing
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In a small bowl, whisk together the soy sauce, rice vinegar, wasabi paste, olive oil and sesame oil.
The Salad
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Toss the baby kale with the remaining green onion and the dressing. Divide the mixture between two bowls.
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Top with the avocado, poke, edamame, nori and pickled ginger (if desired). Add other desired vegetables, fruit or other items you like in your poke bowls. Serve.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1Bowl | Calories: 324kcal | Carbohydrates: 16g | Protein: 24g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 607mg | Fiber: 7g | Sugar: 5g
This post was first published on July 5, 2017 and updated on March 31, 2026.
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