This Smoked Salmon Poke Bowl offers all the flavors of a classic poke bowl but made with smoked salmon instead of raw fish. It's served on a bed of rice, topped with fresh cucumber and carrot ribbons, and drizzled with a tangy coconut aminos-based sauce.
Looking for more seafood recipes?
Check out blackened fish tacos, ukha soup, and fish en papillote.
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Recipe Overview
- Prep and Cook Time: 15 minutes
- Cooking Method: No-cook
- Dietary Info: Whole30, Paleo, Gluten-free and grain-free options with swaps
- Tools Needed: sharp knife, cutting board, and mixing bowl
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love this Smoked Salmon Rice Bowl
If raw fish isn't your thing, ala salmon poke bowl, this is the poke bowl for you! Smoked salmon gives you all the flavor without the "what's in my mouth?" moment.
It's perfect for summer - fresh, light, and tropical without the sunburn. Plus, it comes together in minutes, no sweat, and no heat required (because rice should be meal prepped ahead of time anyway).
You'll feel like you're being healthy with all those omega-3s, but it's so tasty you'll forget you're eating nutritious food.
And let us not forget the secret weapon: that umami-subtly-sweet sauce. Pro tip: Double the sauce for all your other favorite recipes!
And while you're at it, you will love my salmon sushi bake recipe (which also does not flaunt any raw fish).
Ingredients for Smoked Salmon Poke Bowl
- Smoked salmon: Unlike traditional poke bowls that use raw fish, smoked salmon is a great alternative for those who prefer something cooked or cured, in this case.
- Rice: If you're going for the traditional rice, use sushi rice as it is slightly sticky, making it perfect for holding the toppings together and absorbing the sauce. You can also use bone broth rice for extra nutrition.
- Toppings: I always like a combination of crunchy toppings like fresh cucumber, carrot ribbons, green onions, and furikake or sesame seeds as well as creamy toppings like avocado and sriracha mayo. And be sure to brush up on multiple ways on how to cut cucumber for sushi and other recipes.
- Sauce: The simple poke sauce blends umami, heat, and sweetness with coconut aminos, toasted sesame oil, tangy rice vinegar, spicy sriracha, and a touch of hot honey for balance.
Substitutions and Variations
- Make it grain-free - Swap the rice with riced cauliflower or mixed greens and make a large salad instead.
- Other toppings - Add fried shallots, edamame (soy in moderation is a-okay!), pickled ginger, or seaweed salad. You can also cut up some nori (seaweed) and sliced radishes for extra crunch. Don't forget to top with fermented jalapenos, kimchi, or spicy sauerkraut for some probiotic action.
How to Make Smoked Salmon Bowl
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Prepare
Cook rice according to package instructions. Evenly distribute the cooked sushi rice between two bowls. In a small bowl, whisk together coconut aminos, sesame oil, rice vinegar, hot honey, and sriracha. Set aside.
Step 2. Assemble
Assemble the smoked salmon, avocado, cucumber, carrot, and green onions over the rice. Drizzle with the prepared sauce and sprinkle with sesame seeds and any additional toppings if desired.
Helpful Tips
- Cool rice slightly. To prevent warming the smoked salmon and wilting the veggies, let the rice cool slightly before assembling. Spread it on tray or baking sheet to cool faster.
- Flavor the rice. This is optional but you can add a splash of rice vinegar and toasted sesame oil to the rice as soon as it's cooked to add extra flavor. I prefer to flavor it with the coconut aminos sauce but this is also an easy way to amp up the flavor.
- Soak veggies in cold water. For extra crunch, soak cucumbers in ice water for 5 minutes, and to make carrot ribbons curlier, let them sit in cold water after slicing.
- Make the sauce in advance. Let the sauce sit for 10-15 minutes before using to allow the flavors to meld.
💭Meal Prep Suggestion!
For meal prep, cook rice and store in individual containers. Pre-slice smoked salmon and keep in the fridge. Chop veggies like cucumber, carrots, and green onions then store them separately. Make the umami-sweet sauce in advance and store in small jars. When ready to eat, simply assemble the rice, salmon, veggies, and drizzle with the sauce. Quick and easy!
Serving Suggestions
We love serving this smoked salmon rice bowl with a generous drizzle of the umami-sweet sauce and add extra toppings like sesame seeds or a sprinkle of furikake for added flavor.
This bowl is perfect on its own but makes a great addition to a summer meal spread too. Serve with a side of Asian cucumber salad (it's sooo good with poke flavors).
More smoked salmon poke bowl pairing suggestions:
- Easy Roasted Bok Choy Recipe in Air Fryer15 Minutes
- Spicy Asian Cucumber Salad Recipe20 Minutes
- Bone Broth Rice20 Minutes
- Classic House Salad15 Minutes
Frequently Asked Questions
Store leftover smoked salmon bowl in an airtight container for up to 3 days. These glass snap containers are perfect for leftovers but I recommend keeping all the components separate to maintain freshness. The sauce can be stored in a small jar in the fridge for up to 2 weeks.
No, I don't recommend it as the fresh ingredients will lose its texture and flavor once thawed. Some dishes are best enjoyed fresh.
Looking for more healthy seafood recipes? Here are some ideas:
Did you make this smoked salmon rice bowl? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Smoked Salmon Poke Bowl
Ingredients
Sauce
- 4 tablespoons coconut aminos
- 2 teaspoons sesame oil
- 2 teaspoons rice vinegar
- 1 teaspoon hot honey
- 1 teaspoon sriracha
Poke Bowl
- 1 cup cooked sushi rice
- 6 ounces smoked salmon sliced
- ½ avocado diced
- ½ cucumber thinly sliced in half-moons
- 1 carrot cut into ribbons
- 2 green onions chopped
- 1 tablespoon sesame seeds
Instructions
- Cook rice according to package instructions. Divide the 1 cup cooked sushi rice between the two bowls. In a small bowl, whisk together the 4 tablespoons coconut aminos, 2 teaspoons sesame oil, 2 teaspoons rice vinegar, 1 teaspoon hot honey, and 1 teaspoon sriracha. Set aside.
- Arrange the 6 ounces smoked salmon, ½ avocado, ½ cucumber, 1 carrot, and 2 green onions on top of the rice.
- Drizzle with the prepared sauce and sprinkle with 1 tablespoon sesame seeds and other toppings if desired.
Notes
- Cool rice slightly. To prevent warming the smoked salmon and wilting the veggies, let the rice cool slightly before assembling. Spread it on tray or baking sheet to cool faster.
- Soak veggies in cold water. For extra crunch, soak cucumbers in ice water for 5 minutes, and to make carrot ribbons curlier, let them sit in cold water after slicing.
- Flavor the rice. This is optional but you can add a splash of rice vinegar and toasted sesame oil to the rice as soon as it's cooked to add extra flavor. I prefer to flavor it with the coconut aminos sauce but this is also an easy way to amp up the flavor.
- Make the sauce in advance. Let the sauce sit for 10-15 minutes before using to allow the flavors to meld.
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