Description
This gluten free salmon poke bowl is so flavorful and easy to make at home! Made with sushi grade salmon marinated in a simple sauce of coconut aminos, sesame oil, and rice vinegar. Served over rice with lots of delicious toppings and a simple spicy mayo. Easy to personalize and makes the best fresh lunch or dinner. Makes 2 poke bowls, but recipe can easily be doubled. Gluten free, dairy free, Whole30 / paleo option.
Ingredients
For salmon poke
- 2 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon kosher salt
- 1/2 teaspoon sriracha (optional)
- 2 sliced green onions
- 1/2 a small jalapeño, thinly sliced (optional)
- 1/2 teaspoon grated ginger (optional)
- 1 teaspoon sesame seeds
- 8 – 10 ounces sushi grade salmon or tuna, cut into bite sized cubes
For cucumber salad
- 1 cup 3/4 inch diced cucumber
- 1 tablespoon rice vinegar
- 2 teaspoons coconut aminos
- 1/2 teaspoon sesame oil
- 1/4 teaspoon kosher salt
For spicy mayo
- 3 tablespoons avocado oil mayo
- 2 teaspoons sriracha
- 1 teaspoon rice vinegar
- 1 teaspoon coconut aminos
For bowls
- 2 cups cooked rice or cauliflower rice, I like using short grain or sushi rice for this recipe but any kind will work
- Any desired toppings – we love: edamame avocado, radish, cilantro, green onion, thinly sliced jalapeño, sesame seeds, and chili oil
Instructions
- Prep the salmon poke. Add cubed salmon to a medium sized bowl and set aside. In a small bowl combine coconut aminos, rice vinegar, sesame oil, salt, and sriracha if using. Stir to combine. Pour over salmon, and add green onions, jalapeno, grated ginger, and sesame seeds. Gently mix to coat and move to the refrigerator to marinate while you make the rest of the recipe.
- Prep the rice. If cooking rice fresh, allow to cool for 15-20 minutes before assembling bowls. If using cold rice, warm in the microwave and allow to cool for the same amount of time.
- Make cucumber salad. Add diced cucumber to a small bowl with rice vinegar, coconut aminos, kosher salt, and sesame oil. Mix to coat and move the refrigerator to chill with the poke.
- Make the spicy mayo. Combine all spicy mayo ingredients in a small bowl and whisk to combine. Season to taste with more sriracha if desired and set aside.
- Assemble the bowls. Divide rice between 2 bowls. Top with salmon poke, cucumber salad, and any other desired toppings. Drizzle with spicy mayo and serve!
Notes
To make these poke bowls paleo friendly and Whole30 compatible serve the poke over cauliflower rice or salad, and omit the edamame!
I would suggest giving your fish at least 15-30 minutes to marinate before serving. You can also make it up to 8 hours ahead of time if you’re prepping in advance. For the absolute best texture and flavor the sweet spot is probably about 1-2 hours.
Poke is best eaten the same day it’s made, but will keep for up to 2 days in a well sealed container if it is kept nice and cold in the refrigerator.
- Prep Time: 25 minutes
- Category: Dinner
- Method: Cold
- Cuisine: Hawaiian