Poke Bowl Recipe - With Shrimp and Salmon

2 servings
45 min

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This Poke Bowl Recipe with Shrimp and Salmon is made with cooked fish, brown rice, and fresh vegetables. Packed with umami flavor, these bowls are perfect for when the poke craving hits!

Find this recipe and more on my blog HERE: https://sugarylogic.com/poke-bowl-recipe-with-shrimp-and-salmon/

I had a craving for poke the other day, but my favorite poke spot is a twenty-five-minute drive away. We had shrimp and salmon available in our fridge and freezer, so I thought I would give a homemade recipe a go. It took me a small amount of time to come up with this recipe and necessary execution, but boy, did this homemade poke bowl recipe satisfy my cravings!


We've since enjoyed this recipe for homemade poke bowls on multiple occasions now. It delivers in umami flavor, the spicy mayonnaise is the piece de resistance. And look how beautiful they come out!


Does the fish have to be raw to classify as poke?


The short answer is no, the ingredients in a poke bowl can be raw or cooked. The term "poke" means "chunk" in Hawaiian. Generally speaking, poke refers to chunks of meat or seafood that is marinated, but currently more often refers to seafood. This recipe uses cooked seafood that is marinated in lime juice and sesame oil.

Ingredients and Substitutions


  • Rice - My go-to is always brown rice for its nutty flavor and nutrients, but sushi rice is perfect here too.
  • Shrimp - To keep things simple, use frozen, already cooked shrimp for this recipe. If you desire to, fresh works too. You will, however, have to cook it and remove the tails before tossing it in the lime juice.
  • Salmon - One fillet is all you need. Cooked in avocado oil until golden, the salmon is then flaked and tossed in toasted sesame oil.
  • Vegetables - Here is where you can really customize your bowl. While this recipe calls for shelled edamame, cucumber, and radishes, you can use other vegetables too. Some other fresh vegetables that work well in this recipe include sugar snap peas, shredded cabbage, and shaved carrots.
  • Avocado - In my eyes, you cannot have poke without sliced avocado. The creamy green fruit complements the other flavors and textures in the bowl.
  • Spicy Mayo - Spicy mayonnaise is almost always in heavy supply on the poke bowls I order. So, this homemade version is not in short supply of it. This spicy mayo recipe is made from premade mayonnaise and sriracha hot sauce.
  • Crushed Tempura Seaweed - The seaweed brings the flavor profile of these poke bowls together, so I would not omit it. You can, however, use different elements to achieve this flavor. This recipe calls for crushed Tempura Seaweed Crisps (available on Amazon and at Costco). But, you can use the roasted seaweed sheets too, which you can find at most stores. Crush them in the same fashion as the tempura crisps.
  • Sesame Seeds - Sesame seeds are for garnish, but they add an extra element of crunch too. Other optional garnishes include thinly sliced scallions or furikake seasoning.


How to Make this Poke Bowl Recipe

  1. Cook the rice - Cook the rice according to package instructions, or preferred methods.
  2. Cut the vegetables - While the rice is cooking, prep the vegetables. Slice the cucumber and radishes.
  3. Make the spicy mayo - In a small bowl, mix together the mayo and sriracha hot sauce until incorporated.
  4. Marinate and cook the fish - In a medium-sized bowl, toss the cooked shrimp in lime juice. Pat the salmon filet dry, and season it with salt and pepper. Let it sit for ten minutes, at room temperature, before cooking. In a small non-stick skillet over medium heat, heat a ½ teaspoon of avocado oil. Add the salmon filet and cook until lightly browned about 3-5 minutes. Flip it over and heat until cooked through, and the internal temperature reads 145 degrees F. Transfer the cooked salmon filet to a bowl and flake with a fork. Stir in the sesame oil and mix until the fish is coated.
  5. Assemble the bowls - Place a serving of rice at the base of each bowl. Add a portion of salmon and a portion of shrimp over the rice. Add the prepped vegetables and avocado slices to each bowl, assembling so that each ingredient has its own spot in the bowl. Finally, add the seaweed crumbs and drizzle with the spicy mayo. Finish with a sprinkle of sesame seeds. Serve immediately.

Tips


  • Wait to slice the avocado until you are ready for service, to avoid browning.
  • These bowls are best served immediately after assembly. The warm rice and salmon complement the cooler temperature toppings.
  • Use a pastry bag or zip-top bag with the corner cut off to decoratively drizzle the spicy mayo over each bowl.
  • Use frozen, pre-shelled edamame. Thaw in the microwave with a small amount of water, according to package instructions.


Frequently Asked Questions


Can these poke bowls be made ahead? While you certainly can make these ahead of time, I would advise against it. The blend of warm and cold ingredients does not fare well in storage or for enjoying later on. You can, however, prep all of the ingredients separately and assemble them when you are ready to eat.

Can I make these poke bowls with raw fish too? Sure, if you would like to add raw sushi-grade fish to these poke bowls you can. I would eliminate the salmon and replace that element with the safe-to-eat marinated fish of choice.

The next time the poke craving hits, make this poke bowl recipe. It is not only more affordable, but this homemade version is equally as delicious. Comment below if you make this recipe!


DID YOU MAKE THIS RECIPE? Please leave a star rating and review on my website!

Poke Bowl Recipe - With Shrimp and Salmon

Recipe details

  • 2  servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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Ingredients


  • 3/4 cup uncooked brown rice You can also use sushi rice.
  • 1 cup cooked shrimp from frozen and thawed
  • 1/2 Lime
  • 1 salmon filet
  • salt and pepper to taste
  • 1 teaspoon avocado oil
  • 2 teaspoon toasted sesame oil
  • 1/3 cup English cucumber sliced thin and halved; *see note
  • 1/3 cup shelled edamame
  • 1/4 cup radishes sliced thin
  • 1/4 cup Tempura Seaweed crushed
  • 1 small avocado sliced upon service
  • sesame seeds for garnish

Spicy Mayo

  • 2 tablespoon mayonnaise
  • 1 teaspoon sriracha hot sauce

Instructions


Cook the rice: Cook the rice according to package instructions, or preferred methods.
Make the spicy mayo: In a small bowl, mix together the mayo and sriracha hot sauce until incorporated.
Marinate and cook the fish: In a medium-sized bowl, toss the cooked shrimp in lime juice. Pat the salmon filet dry, and season it with salt and pepper. Let it sit for ten minutes, at room temperature, before cooking. In a small non-stick skillet over medium heat, heat a ½ teaspoon of avocado oil. Add the salmon filet and cook until lightly browned about 3-5 minutes. Flip it over and heat until cooked through, and the internal temperature reads 145 degrees F. Transfer the cooked salmon filet to a bowl and flake with a fork. Stir in the sesame oil and mix until the fish is coated.
Assemble the bowls: Place a serving of rice at the base of each bowl. Add a portion of salmon and a portion of shrimp over the rice. Add the prepped vegetables and avocado slices to each bowl, assembling so that each ingredient has its own spot in the bowl. Add the seaweed crumbs and drizzle with the spicy mayo. Finish with a sprinkle of sesame seeds. Serve immediately.

Tips

  • Persian cucumbers work well in this recipe too.
  • Use a pastry bag or zip-top bag with the corner cut off to drizzle the spicy mayo over each bowl.

Katelyn | Sugary Logic
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