Salmon-Avocado Poke Bowls

Imagine your favorite sushi roll. Now imagine it deconstructed and served in a bowl: delicious rice topped with raw fish, avocado, scallion and sesame seeds. Well, that's one possible combination! Poke (POH-kay) is a healthy Hawaiian staple of marinated, chopped raw fish, often made with tuna. Build-your-own-poke-bowl spots are popping up all over the country, letting you pair your choice of fish with rice and as many toppings as a burrito bar. We're smitten with the hot-meets-cold and cooked-meets-raw dichotomy of the poke bowl, so we made our own version in Food Network Kitchen, opting for omega 3-packed salmon as the star. The dish is low in calories, high in protein and super-easy to make.
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  • Level: Easy
  • Total: 2 hr 20 min
  • Prep: 20 min
  • Inactive: 2 hr
  • Yield: 4 servings
  • Nutrition Info
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8 ounces super-fresh, wild-caught skinless salmon fillet, cut into 1/2-inch cubes

1 teaspoon low-sodium soy sauce

1 teaspoon sambal olek

1 teaspoon toasted sesame oil

1 teaspoon grated fresh ginger

Pinch kosher salt

2 cups warm, cooked white or brown rice

1 avocado, pitted, peeled and thinly sliced

Thinly sliced scallions

Toasted sesame seeds or furikake (Japanese seasoning blend)


  1. In a medium bowl, toss salmon with soy sauce, sambal olek, sesame oil, ginger and salt. Cover and refrigerate for 2 hours. 
  2. Divide rice between 4 bowls and top each with a quarter of the salmon and a quarter of the avocado. Sprinkle with scallions and sesame seeds and serve.
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