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Cooked Salmon Poke Bowls

Meagan - The Crossroads Cook
Sometimes you just need a healthy, satisfying meal that’s loaded with fresh veggies and tons of flavor. These Cooked Salmon Poke Bowls are all of those things, plus they’re super easy to make!
Prep Time 25 mins
Cook Time 25 mins
Course Main
Cuisine Japanese
Servings 4 people



  • 1 cup chicken or vegetable stock
  • 3/4 cup soy sauce
  • 1/3 cup honey
  • 1 tbsp olive oil
  • 1 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 1 clove minced garlic
  • 1/4 tsp ground ginger.

Bowl Ingredients

  • 4 salmon fillets
  • 1 1/2 cups chicken or vegetable stock
  • 1 cup jasmine rice
  • 1 English cucumber chopped
  • 1 cup shredded carrot
  • 1 avocado diced
  • 3 green onions diced
  • juice of 2 limes
  • 2 tsp sesame seeds
  • sriracha mayonnaise


  • 1. Whisk together ingredients for marinade in a mixing bowl or a large measuring cup.
    2. Rinse the salmon fillets in cold water, and pat dry with a paper towel. Place salmon in a large zip-lock bag, and pour half of the marinade in the fridge. Put the rest of the marinade in the fridge for later use. Marinade the salmon in the fridge for at least 30 minutes.
    3. Line a baking sheet with foil. Place the marinated salmon fillets on the baking sheet,and place in a cold oven. Turn the oven on to 400 degrees and bake for 25 minutes.
    4.Meanwhile, rise the rice under cold water. Cook according to package directions, substituting chicken (or vegetable) broth for the water.
    5. Chop/dice the cucumbers, avocado, green onions, and cilantro. Set aside.
    6. When the rice and salmon are done, layer a serving of rice into a bowl. Flake ½ a fillet of salmon and place it on top of the rice in one corner. Arrange 1/4 of the cucumbers, carrots, and avocado around the rest of the rice. Sprinkle with green onions, cilantro, and sesame seeds, along with a squeeze of lime. Drizzle¼ cup of the dressing on, along with sriracha mayo.
Keyword Asian, Baked Salmon, Poke Bowls, salmon