I’m sharing a Salmon Poke Bowl Recipe that combines sushi-grade salmon with fresh mango, avocado, cucumber, and white rice for a simple DIY sushi night at home.

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I love how a few bright flavors and sushi grade salmon can flip a weeknight into something a little wild. This Easy Salmon Poke Bowls intro is the kind of thing that makes you want to pry the lid off your fridge and see what fits.

I mix textures that clash in a good way, creamy ripe avocado against cool, clean salmon cubes. It looks fancy but it is shockingly simple.

There is a tiny trick I use that makes it taste like takeout. I call it my Salmon Poke Bowl Recipe because it keeps getting requested, even on nights when I thought I’d just eat cereal.

Ingredients

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Salmon: protein rich, high in omega 3s, savory and heart healthy.
Sushi rice: sticky carbs for energy, seasoned with rice vinegar for tang.
Avocado: creamy, rich in monounsaturated fats and fiber, makes bowls filling.
Mango: sweet, high in vitamin C and fiber, brightens savory flavors.
Soy sauce: salty umami, adds depth; choose low sodium to cut salt.
Toasted sesame oil: potent nutty aroma, a little goes far for flavor.
Cucumber: crisp, watery and low calorie, adds refreshing crunch and lightness.
Nori or furikake: seaweed umami, offers iodine, minerals, and extra texture.
Spicy mayo or sriracha: creamy heat, adds kick but also extra calories.

Ingredient Quantities

12 oz sushi grade salmon, cut into bite sized cubes (about 340 g)

1 1/2 cups short grain sushi rice, rinsed (uncooked)

3 tbsp rice vinegar

1 tbsp granulated sugar

1 tsp fine salt

2 tbsp low sodium soy sauce

1 tbsp toasted sesame oil

1 tsp honey or mirin

1 tsp sriracha (more if you like it spicy)

2 tbsp mayonnaise (for spicy mayo)

1 ripe mango, peeled and diced

1 ripe avocado, diced

1 small English cucumber, thinly sliced or diced

2 green onions, thinly sliced

1 tbsp toasted sesame seeds

1 1/2 tbsp torn nori or furikake seasoning

1 tbsp lime juice (to toss avocado and brighten flavors)

pickled ginger, to taste (about 2 tbsp, optional)

How to Make this

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1. Rinse 1 1/2 cups short grain sushi rice until the water runs clear, cook it according to the package or in a rice cooker, then while it’s still hot gently fold in 3 tbsp rice vinegar, 1 tbsp granulated sugar and 1 tsp fine salt; fan or spread the rice to cool to warm (not ice cold).

2. While the rice cooks slice 2 green onions thin, reserve about 1 tbsp for garnish and use the rest in the sauce. Cut 12 oz sushi grade salmon into bite sized cubes and keep chilled until ready to dress.

3. Make the poke marinade: stir together 2 tbsp low sodium soy sauce, 1 tbsp toasted sesame oil, 1 tsp honey or mirin and split the 1 tsp sriracha in half (about 1/2 tsp here, 1/2 tsp for the mayo). Add most of the sliced green onion to this, then toss the salmon cubes gently to coat; let sit in the fridge 5 to 10 minutes but don’t over marinate raw fish.

4. Make the spicy mayo by whisking 2 tbsp mayonnaise with the remaining 1/2 tsp sriracha, taste and add a pinch more sriracha if you want it hotter. Set aside.

5. Prep the produce: peel and dice 1 ripe mango, dice 1 ripe avocado and immediately toss the avocado with 1 tbsp lime juice so it doesn’t brown, and thinly slice or dice 1 small English cucumber.

6. Assemble bowls: divide the seasoned sushi rice among bowls, press a little to make a base.

7. Top the rice with the marinated salmon, mango, avocado, cucumber and a few slices of pickled ginger if using (about 2 tbsp optional).

8. Drizzle spicy mayo over the bowls, sprinkle 1 tbsp toasted sesame seeds and 1 1/2 tbsp torn nori or furikake, then finish with the reserved green onions.

9. Taste and tweak: squeeze extra lime or a splash more soy if needed, serve immediately and keep any leftovers chilled; consume within a day since this uses raw sushi grade salmon.

Equipment Needed

1. Rice cooker or medium saucepan with a tight fitting lid
2. Fine mesh sieve or large bowl for rinsing rice
3. Wooden rice paddle or silicone spatula for folding rice while hot
4. Measuring cups and spoons
5. Small mixing bowls for the marinade and spicy mayo
6. Sharp chef knife and cutting board
7. Whisk or fork for stirring mayo and sauce
8. Serving bowls and a spoon for assembling bowls

FAQ

Can I use frozen salmon

Yes, as long as it's sushi grade or has been frozen to kill parasites. The FDA says freeze at -20°C (-4°F) for 7 days or at -35°C (-31°F) for 15 hours. Thaw in the fridge overnight, pat dry, then cube. If it smells strongly fishy or is mushy, don't use it.

How long will leftovers keep

Best eaten same day. If you must store it keep components separate: raw fish 24 hours in the coldest part of fridge, rice up to 24 hours but it gets gummy, avocado a few hours if tossed in lime. Once mixed the texture and flavor change quick, so try to eat within a day.

Can I make this ahead of time

Sort of. Cook the rice and make sauces the day before, keep salmon and avocado separate and cold. Assemble just before serving so the fish stays fresh and the avocado doesn't brown. Spicy mayo and soy-sesame dressing can be made 2-3 days ahead.

What if I don't have short-grain sushi rice

Short-grain is ideal for that sticky, slightly sweet base, but you can use medium-grain or even jasmine. Brown rice works too but the bowl will be chewier and less traditional. If using sushi rice rinse it until water runs clear then season with rice vinegar, sugar and salt.

How do I make it more or less spicy

Adjust the sriracha to taste. For milder bowls use more mayo and less sriracha, for more heat add extra sriracha or a pinch of chili flakes. A little honey or mirin helps balance heat if it gets too sharp.

Any tips to keep avocado from browning

Toss diced avocado with the lime juice right after cutting and keep it refrigerated until you assemble. Don't mash it up too early, and add it last to the bowl to keep it bright. A thin layer of lime also helps with flavor, not just color.

Easy Salmon Poke Bowls Recipe Substitutions and Variations

Sushi grade salmon: ahi / sashimi grade tuna (same raw texture, buy sashimi grade); cooked shrimp or peeled poached shrimp (safe if you dont want raw fish); firm tofu, pressed and cubed and marinated in soy + sesame (veggie option); smoked salmon (different, salty, no raw-prep worry).
Short grain sushi rice: jasmine rice (stickier than long grain, still nice); short-grain brown rice (chewier and nuttier, more fiber); quinoa (gluten free, nutty and lighter); cauliflower rice (low carb, texture will be looser).
Low sodium soy sauce: tamari (gluten free, very similar); regular soy sauce (just use less); coconut aminos (soy free, slightly sweeter and lower sodium); liquid aminos (amino acid seasoning, similar umami).
Mango: pineapple (bright, tart sweet); ripe peaches or nectarines (juicy and sweet); papaya (mild, tropical); extra cucumber or edamame for less sweetness and more crunch.

Pro Tips

– Keep the rice warm and handle it gently, dont mash it when mixing in the vinegar. Fold with a cutting motion, fan it as it cools so it gets that shiny sticky texture, and never refrigerate the rice or itll turn hard.

– Marinate the salmon only briefly, 5 to 10 minutes, and always keep it ice cold until the last second. Pat the cubes dry first so the sauce actually sticks, and if raw fish bothers you sear the cubes for 10-20 seconds on each side or buy certified sushi grade from a trusted fishmonger.

– Toss the avocado right after you dice it with the lime, but dont use too much or itll go mushy. Cut the mango about the same size as the salmon so every bite is balanced, and save a few pretty pieces for the top so the bowl looks fresh.

– Toast the sesame seeds and rough-tear the nori with your hands for better texture and aroma, dont use a knife or it can look too neat. Drizzle spicy mayo lightly then let people add more at the table, that way nothing gets soggy and everyone can control the heat.