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.
Gluten-Free Salmon Poke Bowls
- 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.
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