Ponzu Salmon Poke Bowl: Quick, Easy, & Healthy
This ponzu salmon poke bowl is quick, easy, and healthy! It is made with chunks of fresh salmon and tossed in a citrusy ponzu soy sauce. Serve it with white rice, your favorite toppings, and you’ve got a delicious meal that doesn’t require any cooking!
What is Poke?
Poke is a Hawaiian dish that consists of raw fish cut into cubes. The traditional seasonings are simple with soy sauce, sesame oil, green onions, and sweet onion. Truly nothing beats poke in Hawaii. There it typically comes by itself or with rice, the fish is the star of the show. The recipe I am sharing here takes inspiration from Hawaiian poke, Japanese chirashi, and the “build your own poke” restaurants we see often here on the mainland.
RELATED: How to Make Salmon Sushi Bake
Where Do You Buy Sushi-Grade Salmon?
Depending on where you live, there may be different laws on what is considered sushi-grade at grocery stores. Sushi-grade means that it is safe for raw consumption. Not all fish sold at the store is considered sushi-grade. You should look for a label when purchasing or ask someone in the seafood department to be safe and limit the risk of food-borne illnesses. In general, sushi-grade fish must be frozen to kill all the bacteria. In my experience, Whole Foods and Central Market have sushi-grade fish available in the frozen seafood aisle. Defrosting is fairly quick at home, just soak in water to speed it up. If you are looking for sushi-grade fish that is already defrosted, I suggest going to your local asian grocery store such as H Mart or 99 Ranch Market.
What Does Ponzu Taste Like?
My favorite sauce pairing for raw salmon is ponzu. Ponzu is a light citrusy soy sauce. It has a tangy taste, slightly sweet, and salty. For this recipe I seasoned the fish with ponzu, soy sauce, sesame oil, sesame seeds, and green onions. The longer you let it marinade, the stronger the flavor will be in the fish. I personally just like to do a quick toss and let it soak while I prepare the toppings.
Poke Bowl Toppings
Traditionally Hawaiian poke bowls do not come with additional toppings. However, I love Japanese chirashi bowls that have a variety of seafood items and the build your own concepts where you get to pick your toppings. I personally believe that there are no rules when you are making food for yourself, as long as you enjoy it! Feel free to add whatever toppings that make you happy. My favorites are seaweed salad, fish eggs like salmon roe (ikura), green onions, cucumbers, avocado, and sesame seeds. I like to serve it over a bed of rice but you could also do salad, quinoa, noodles, wonton chips, etc.
Seafood has a ton of nutrients and antioxidants that support heart and brain health. The American Heart Association recommends eating fish, particularly fatty fish like salmon, twice a week. Additionally not only fish but other seafoods like salmon roe and seaweed, are also great sources of omega-3 fatty acids. Research have shown that it can reduce the risk for heart disease and stroke. Seafood is my favorite and not only is a salmon poke bowl delicious but it is also good for you!
How to Eat a Poke Bowl
The obvious way is just to go at it with a chopstick or fork. My husband likes to mix it all up but I like to everything separate. However, my favorite way to eat it is with roasted seaweed paper. I like to make little hand rolls with the ingredients in the bowl. I add rice to the seaweed, salmon, and a bit of each topping. That for me is the perfect bite!
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Ponzu Salmon Poke Bowl
- 1 lb sushi-grade salmon
- 2 tbs soy sauce
- 1 tbs ponzu
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 green onion, sliced
- 4 cups white rice, cooked
- 1 avocado, sliced
- 1 cucumber, sliced
- 1 green onion, sliced
- 8 oz seaweed salad
- 4 tbs ikura, salmon roe
- sesame seeds
- Cut sushi-grade salmon into about ¾ inch cubes.
- Mix together all poke ingredients in a bowl.
- In a separate bowl, top rice with poke.
- Add toppings & enjoy!