Overhead view of Salmon Poke Bowls in a white bowl with black chopsticks and a gray napkin

Salmon Poke Bowls

Poke is a Hawaiian dish that consists of raw fish. I’m sure you’ve seen poke bowls at restaurants, and maybe you’ve ordered them before. If so, did you feel like it was mostly rice and not enough fish and toppings? You’re not alone. This is one of the reasons I like to make my own poke bowls. The other reason is because I can control the ingredients and ensure it is gluten-free. If you’d like to make your own, I suggest trying this delicious Salmon Poke Bowls recipe.

This recipe uses Marukan’s Ponzu Premium Soy Dressing with Sudachi Citrus, plus chili garlic sauce, honey, and sesame oil as a marinade for the sushi-grade salmon. Ponzu sauce is soy sauce with a hint of citrus, and it’s delicious! As the salmon marinates, you’ll prep the remaining components of the bowl. The warm, cooked rice will get mixed with Marukan’s seasoned rice vinegar, then you’ll chop and prep the veggies. You can use any rice you prefer, such as sticky sushi rice, white rice, or Jasmine rice.

If there are any veggies in this dish that you don’t like, feel free to leave them out or substitute them with other veggies. This combination is healthy, has a variety of textures and flavors, and all complement each other well.

Get more gluten-free Hawaiian-inspired recipes.

Salmon Poke Bowls in a white bowl with black chopsticks picking up some salmon

5 from 2 votes
Overhead view of Salmon Poke Bowls in a white bowl with black chopsticks and a gray napkin
Print Recipe

Gluten-Free Salmon Poke Bowls

Prep Time40 mins
Total Time40 mins
Course: Main Course
Cuisine: Hawaiian
Servings: 4 servings
Calories: 656kcal
Author: Gluten Free & More


  • 9 tablespoons Marukan Ponzu Premium Soy Dressing with Sudachi Citrus
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon honey
  • 2 teaspoon sesame oil
  • 1 pound sushi grade salmon , cut into ½-inch dice
  • 4 cups cooked rice , warm
  • ½ cup Marukan Organic Seasoned Rice Vinegar
  • 1 cup cooked and shelled edamame
  • ½ seedless cucumber , sliced
  • ½ cup shredded carrots
  • 8 small radishes , thinly sliced
  • 2 avocados , peeled and sliced
  • 1 green onion , thinly sliced
  • 1 tablespoon sesame seeds
  • Fresh cilantro leaves


  • Combine the Marukan Ponzu Premium Soy Dressing with Sudachi Citrus with the chili garlic sauce, honey, and sesame oil. Reserve 4 tablespoons for serving and place the rest in a mixing bowl. Add the salmon, gently toss to coat, and refrigerate until ready to serve.
  • Combine the warm rice with the seasoned rice vinegar. Divide the rice among 4 bowls. Drain the salmon and discard the marinade. Top each bowl evenly with salmon, edamame, cucumber slices, shredded carrot, radish slices, avocado slices, green onion, sesame seeds, and cilantro. Serve immediately with reserved sauce.


Nutrition Facts
Gluten-Free Salmon Poke Bowls
Amount Per Serving
Calories 656 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 4g20%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 14g
Cholesterol 62mg21%
Sodium 1051mg44%
Potassium 1413mg40%
Carbohydrates 68g23%
Fiber 11g44%
Sugar 8g9%
Protein 34g68%
Vitamin A 2935IU59%
Vitamin C 16mg19%
Calcium 103mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Carrots Cucumbers Edamame Hawaiian Marukan Radish Rice Salmon Soy Sauce Soybeans

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Sept/Oct 2023 Cover



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