These easy grilled salmon poke bowls might be my new favorite meal to make! They’re healthy, super colorful and loaded with tons of flavor.
These bowls are made with furikake seasoned rice, mixed greens, creamy avocado, juicy mango, edamame, sliced cucumber, grilled salmon and finished with a soy poke sauce. They’re everything you love about sushi without the hassle of rolling them up at home.
Watch how its made:
Grilled Salmon Poke Bowls
Ingredients
- 1 lb salmon
- 1.5 cups edamame, removed from shell
- 1 bag spring mix or greens of choice
- 1 avocado
- 1 mango, diced
- 1 cucumber
- 3 cups cooked rice
- furikake rice seasoning
- sesame seeds, for garnish – optional
Poke Sauce
- ⅓ cup low sodium soy sauce or tamari or coconut aminos
- 1.5 tbsp rice vinegar
- 1.5 tbsp honey
- 2 tsp sesame oil
- 1 tbsp lemon juice
- 1 inch fresh grated ginger
Instructions
- Mix all the dressing ingredients together and set aside.
- Cook rice according to directions. Season with furikake seasoning once cooked.
- If using frozen edamame, bring a pot with salted water to boil and cook for 4-5 minutes, drain then set aside.
- For the salmon, remove skin if you don't want it on, then cut into 2 inch cubes.
- On a grill pan over medium heat, cook salmon in a single layer for 3-4 minutes then flip over for an additional 2-3 minutes. Remove from pan and cook second batch then set aside.
- Peel then cube mango and set aside.
- Slice cucumber into half moons, set aside. Peel and slice avocado, set aside.
- To assemble, divide rice and greens into three bowls. Top with salmon, mango, cucumber and avocado. Pour sauce over the top and garnish with optional sesame seeds.