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Overhead image of a bowl filled with raw salmon, edamame, cucumbers, ginger and avocado set on a blue table with bowls of sauce and chopsticks

Salmon Poke Bowls with Orange-Sesame Sauce

  • Author: Lauren
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Lunch/Dinner
  • Method: Stovetop
  • Cuisine: Hawaiian / Japanese


Vibrant and healthy salmon poke bowls featuring whole grain brown rice, heart-healthy salmon, piles of veggies and two flavorful sauces!




  • ¼ cup low-sodium soy sauce or ponzu
  • ¼ cup fresh orange juice + 1 tablespoon orange juice
  • 1 teaspoon orange zest
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey
  • 1 teaspoon chili garlic sauce*
  • 2 teaspoons toasted sesame seeds
  • 1 pound previously frozen wild-caught salmon, bones and skin removed, and cut into ¾-inch cubes

Quick pickled onions & cucumber

  • ½ cup rice vinegar
  • ½ cup water
  • ¼ cup honey
  • 1 teaspoon salt
  • ½ teaspoon red pepper flakes
  • ½ small sweet yellow onion (such as Maui), thinly sliced
  • 1 english cucumber, thinly sliced

To serve

  • 3 cups cooked brown jasmine rice
  • 1 avocado, sliced
  • 1 cup frozen shelled edamame, blanched
  • 4 radishes, thinly sliced
  • ½ cup pickled ginger
  • ¼ cup furikake (I like nori komi variety) **

Spicy Mayo Sauce (optional)

  • ¼ cup avocado mayo***
  • 12 teaspoons chili garlic sauce* (use to your spice preference


Combine soy sauce, ¼ cup orange juice, zest, sesame oil, honey, chili garlic sauce, and sesame seeds in a large bowl. Add salmon, toss to coat, cover with plastic wrap, and chill 30 minutes.

Meanwhile, combine cucumber and onion in a bowl. Bring vinegar, water, honey, salt, pepper flakes to a boil in a small saucepan. Pour over onion and cucumber and stir to combine; set aside for at least 15 minutes.

Drain salmon, transfer marinade to now empty saucepan. Bring marinade to a boil and cook until reduced to about ¼ cup and thick and syrupy, about 5 minutes; stir in remaining 1 tablespoon orange juice.

Divide rice, salmon, pickled cucumber and onion, avocado, edamame, radishes, and ginger among four bowls. Sprinkle servings with furikake, drizzle salmon with reduced sauce, and serve with mayo sauce, if using. 


*If you don’t have chili garlic sauce, you can substitute with sriracha sauce.

** Furikake may look and sound like fish food but it adds a wonderful savory flavor to poke bowls and rice. You can find furikake at your local International or Asian market, as well as on Amazon. Learn more about it in the post above the recipe.

***I like using avocado mayo for its flavor, but you can use whatever mayo you have on hand.


  • Serving Size: 1 poke bowl
  • Calories: 541
  • Sugar: 8g
  • Sodium: 1113mg
  • Fat: 23g
  • Saturated Fat: 4g
  • Carbohydrates: 54g
  • Fiber: 7g
  • Protein: 32g
  • Cholesterol: 50mg

Keywords: Poke bowl, salmon poke bowl, raw salmon bowl

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