Easy salmon poke bowls with creamy cilantro sauce, juicy mango and crisp fresh veggies is an absolutely delicious weeknight dinner. My recipe can be made in 30 minutes or less and is great for meal prep since you can use the mouthwatering sauce to jazz up other recipes too!
Salmon poke bowls are one of my favorite ways to get my sushi fix without the hassle. No fussing over getting the rice perfect, just dice, marinate, put everything in a bowl and eat up! Living in the Pacific NW, I make a LOT of salmon recipes and this is just a fresh, delicious way to do it. The beautiful rainbow of colors and explosion of flavors will make this one of your new favorite salmon dinner recipes.
The bowls have the perfect balance of umami rich salmon poke, crunch of veggies, tropical mango sweetness and over the top restaurant-style flavor from the decadent miso cilantro sauce.
Can you skip the sauce? Technically yes but I beg you not to! It’s so dang good. You won’t regret it. Plus, if you have extra sauce and are still craving salmon, you can drizzle it on top of my delicious salmon crudo recipe for a tasty twist.
Here’s what you’ll need to make this salmon poke bowl recipe. You can swap out your favorite veggies, fruit and the rice for my Instant Pot coconut rice or another grain like brown rice or quinoa if you’d like to.
Ingredient Tips
- If you can’t get sushi grade salmon or are just craving that smokey flavor, you can use smoked salmon lox poke bowls instead.
- If you’re craving more of a spicy poke bowl, add a bit of sriracha to the salmon marinade.
How to Make It
Steps
- Make the rice and marinate the salmon.
- Make cilantro sauce in a blender.
- Make cilantro sauce in a blender.
- Assemble bowls.
- Garnish and serve!
Prepping Ahead of Time and Leftovers
Unfortunately, this recipe can’t be made very far in advance and leftovers only keep for up to 1 day in the refrigerator. Sorry, I tried and it’s just not as good later on. You can make the marinade a day ahead of time but I don’t recommend adding the salmon until 1-2 hours before you plan to eat it.
Marinating the salmon too long will make the texture mushy. Similarly, the vegetables are best prepped within an hour or two of eating.
Salmon Poke Bowls with Mango and Cilantro Sauce
Equipment
- 1 Mesh Strainer
- 1 Cooking pot
Ingredients
Poke
- 1 lb. sushi-grade salmon sliced into small 1/2" cubes
- 3 Tablespoons low-sodium tamari or soy sauce
- 1 Tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon pure maple syrup
- 1/4 cup green onion sliced
Bowls
- 1 1/2 cups rice I used Jasmin rice
- 1 mango peeled and diced
- 1/4 cup radish sliced
- 1 cup cucumber quartered and sliced (about 1/2 of an English cucumber)
- 2 carrots skin peeled and then peeled into ribbons using the peeler
- 1 avocado peeled and sliced
Cilantro Sauce
- 1 bunch cilantro
- 1/2 cup Thai sweet chili sauce
- 2 Tablespoons kewpie mayo
- 1 Tablespoon white miso paste
Garnishes
- 2 teaspoons sesame seeds
- 1/4 cup green onion sliced
- 1 cup shelled edamame beans cooked*
Instructions
- Rinse rice in cold water until the water runs clear. Cook rice according to package instructions.
- Make marinade while rice cooks by combining all poke ingredients, except salmon, in a medium bowl. Add salmon and toss to coat. Place bowl in fridge while rice cooks and you prep the rest of the ingredients.
- Make cilantro sauce by blending all 4 sauce ingredients together in a blender, scraping the sides as needed.
- Assemble the bowls. When rice is done cooking, fluff with a fork and spoon into bowls. Top with salmon poke, mango, radish, cucumber, carrot, and avocado.
- Garnish by drizzling with cilantro sauce, sprinkling with sesame seeds and sliced green onion. Serve right away.
Notes
- If your edamame beans are frozen, you can either boil them for a few minute in water, using the pot before you cook the rice in it OR microwave per the instructions on the package.
- Don’t marinate the salmon for more than 2 hours or it will affect the texture. Leftovers can only be stored in the refrigerator for up to 1 day but the cilantro sauce will keep for up to 5 days.
- Tip – you’ll most likely have extra sauce. Use it on tacos, scrambled eggs, stir fry or anything else you can think of!
Nutrition
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