Salmon Poke Bowls

Poke Bowls originated from Hawaii and have become increasingly popular at the moment , they are super easy to make , you. can swap out the salmon for Tuna or Fresh fish or cooked chicken and add all sorts of flavours and textures


  • 250gm Fresh salmon
  • 1/2 cup shelled edamame beans ( if frozen blanched in slated boiling water for 1 min )
  • 1/4 chopped corriander
  • 1 cup shredded iceberg lettuce
  • 1/2 cup chopped fresh fruit like pineapple or necturine
  • 1 small spring onion finely chopped
  • 1/4 cup chopped cucumber
  • 1/2 Ripe avocado chopped into chuncks
  • 1/4 store bought seaweed salad optional
  • 1 tbsp store bought crispy shallots
  • Nori snack sheets cut into thin strips
  • Micro greens and more coriander to sprinkle on top
  • Option to add grated carrot or grated zucchini or add corn kernels
  • 1 desert spoon toasted black and white sesame seeds

The Marinade/ dressing  for the Salmon

  • 1/4 Light soy sauce ( use gluten free soy for a GF version )
  • 1 tsp sesame oil
  • 2 tsp finally grated fresh ginger
  • 1 tsp rice wine vinegar
  • 1 tsp sriracha sauce


  1. To make the dressing combine all ingredients in a bowl and whisk to combine
  2. Cut the Salmon into chunks and pour 1/2 cup of the marinade onto the salmon and set aside’ refrigerate if not using immediately, sprinkle some of  sesame seeds over the salmon
  3. Prepare all the salad ingredients , including the blanched beans
  4. Place the lettuce in a wide bowl and top with nicely placed veg and herbs and fruit if using  including the seaweed salad
  5. Pile the Salmon on top and sprinkle with the nori and more coriander , micro greens and sesame seeds ,
  6. You can also add more of the left over marinade over the salad or combine the remains of the sauce with 1 cup of best foods mayonnaise and place in squirtie bottle and squirt over the top .

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