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Smoked salmon poke bowl at an angle on a striped light blue napkin with black chopstics and 3 white bowls of seasonings in the back.

Smoked Salmon Poke Bowl

Beth Lee
A smoked salmon poke bowl is like eating a Hawaiian poke bowl and lox and bagel brunch at the same time! The flavors are bright and fresh and the bowls are so fun to assemble.
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Prep Time 45 minutes
Time to cook rice and microwave vinegar mixture 15 minutes
Total Time 1 hour
Course Main Course
Cuisine JewAsian
Servings 6
Calories 579 kcal

Ingredients
  

To assemble the bowl:

  • 12 ounce package smoked salmon cut or torn into bite size pieces
  • 2 cups Sushi rice see recipe below or use plain rice
  • 2 Persian cucumbers sliced
  • ½ cup edamame can use frozen, defrosted
  • ½ cup corn can use frozen, defrosted
  • 1 avocado sliced
  • 1 green onion sliced
  • Shoyu salmon sauce see ingredients and recipe below
  • pickled red onions use my recipe, make ahead
  • Everything bagel seasoning use my recipe or store-bought, make ahead

Shoyu salmon sauce:

  • ⅓ cup low sodium soy sauce
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon sesame oil
  • ½ teaspoon gochuchang or spicy sauce of your choosing optional
  • 1 teaspoon everything bagel seasoning

Sushi rice:

  • 1.5 cups short grain Japanese rice cooked (using rice cup measurer - it's two rice cups which will yield 4 full cups of cooked rice)
  • 4 tablespoon rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt

Instructions
 

To make the shoyu sauce:

  • Place all ingredients in a small bowl and whisk to combine. Will last in the refrigerator for several days so feel free to make ahead or make extra.

To make the sushi rice:

  • Cook rice in rice cooker if you have one.
  • While the rice is cooking, prepare your rice vinegar mixture by putting the rice vinegar, sugar and salt in a microwave safe measuring cup or bowl. Heat for about 60 seconds - just long enough to dissolve the sugar and salt.
  • After the rice is cooked, place it in the flattest bowl you have and pour the sushi rice mixture over the rice using the rice paddle as a slide (a technique I learned from Nami of the great Japanese blog Just One Cookbook). Use a rice paddle or stiff spatula to incorporate the vinegar mixture, using a mixing and chopping motion.

To assemble the bowl:

  • To prepare the fish, place the pieces of salmon in a mixing bowl and add a tablespoon or two of the shoyu sauce and some fresh sliced green onions and mix well.
  • Grab the pickled red onions and Everything Bagel seasoning you prepared ahead of time and all the other vegetable ingredients - the edamame, corn, avocado, cucumbers and any extra green onion.
  • To put the bowls together, place rice in the bowl then add a nice serving of the salmon and all the other elements as haphazardly or artistically as you’d like! Top with some more bagel seasoning and shoyu sauce as desired. If you have furikake, you could use some of that as well. Grab some chopsticks and enjoy!

Notes

  1. Almost all of the elements of this bowl can be prepped ahead - the pickled red onions, the everything bagel seasoning, the shoyu sauce, even the sushi rice can be made a few hours or a day ahead.
  2. Have fun with the ingredients - change the base, add more spice, use different or more vegetables - make this your own!
  3. If you are making sushi rice - be sure you use Japanese short grain rice. Otherwise, it's ok to switch to a different rice or grain for the base.

Nutrition

Calories: 579kcalCarbohydrates: 101gProtein: 21gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 13mgSodium: 1397mgPotassium: 516mgFiber: 6gSugar: 6gVitamin A: 173IUVitamin C: 6mgCalcium: 43mgIron: 3mg
Keyword poke bowl, smoked salmon
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