How to cut salmon for a poke bowl?

The best way to prepare salmon for a poke bowl is by cutting it into bite-sized cubes. This ensures that the salmon is easy to eat along with the other toppings in the bowl. To make sure the cubes cook evenly and look good in the bowl, aim for cubes that are about 2 inches in size. Make sure your knife is sharp for clean cuts, and if you are working with a skin-on fillet, you might find it easier to remove the skin before cubing.

How to cook salmon for a poke bowl?

Marinating and oven-baking the salmon is an excellent choice for a poke bowl. In this recipe, we opt for mustard and Cajun spices for the marinade, but you can also season it with just salt and pepper. Marinades of, for example, soy sauce, honey, sesame oil, and garlic, or honey, miso paste, and olive oil are also popular options. Bake the salmon cubes in the oven or fry them in a pan. Make sure to cook them just enough to stay juicy and tender.

Is salmon in a poke bowl raw?

In our recipe, the salmon is marinated and baked in the oven. So, you do not need to use raw salmon, although it is a common ingredient in many poke bowl variations. When served raw, it is appreciated for its fresh, tender texture and rich flavour, giving you a sushi-like feeling when you eat the bowl. If you choose raw salmon, ensure to use fresh, sushi-grade salmon. Whether you opt for cooked or raw salmon, you are assured of a delightful flavour and texture in the poke bowl.

Salmon poke bowl

25 mins cooking time

Dive into the vibrant world of flavour with a homemade salmon poke bowl that combines the fresh zest of Hawaiian cuisine with the bold, smoky undertones of Cajun spices. Perfect for lunch and dinner, it features a deliciously buttery rice base topped with various fresh toppings, from creamy avocado and firm edamame beans to crunchy cucumber and crisp red cabbage. Sprinkled with sesame seeds and fresh spring onions and drizzled with a spicy sriracha mayo sauce, it makes a glorious medley of textures and flavours.

Salmon poke bowl

25 mins cooking time

Ingredients

4 portions

Rice

450 g of jasmine rice, washed and drained

2 tbsp Lurpak® Unsalted Cultured Butter

1 tbsp ginger garlic paste

120 ml coconut milk

2 tbsp lime juice

empty unit salt and freshly ground pepper

590 ml of boiling water

1 tbsp Lurpak® Salted Modified Cultured Butter Spread with Rapeseed Oil

Salmon

500 g salmon fillet

1 tbsp mustard

2 tbsp cajun spice

Sriracha Mayo Sauce

3 tbsp sriracha mayo

1 tbsp lime juice

1 tbsp honey

Toppings

140 g ripe avocados, thinly sliced

2 tbsp black sesame seeds

2 tbsp toasted sesame seeds

5 g of crispy spiced seaweed snacks

140 g mangos, cut into cubes

2 radishes, thinly sliced

100 g edamame beans

20 g red cabbages, sliced

20 g spring onions, finely cut

100 g cucumbers, sliced and cut into half-moons

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Method

Salmon

Preheat the oven to 200°C/180c fan/ gas mark 6.

Cut the salmon into 2-inch cubes.

Season with mustard and Cajun spices, and place on a baking sheet. Bake for 15 minutes.

Watch your salmon as it bakes. Check it a few minutes before the timer goes off to avoid overcooking. Salmon is best enjoyed when it is just cooked through and still moist inside, so it is better to cook it just until slightly undercooked and let it sit for a few minutes afterwards instead of risking overcooking it.

Rice

While the salmon bakes, prepare the rice.

Rinse the rice under cold water until the water runs clear to remove excess starch. This step helps prevent the rice from becoming too sticky or clumpy, giving you deliciously soft, fluffy rice for your bowl.

In a pot, melt butter over medium heat. Add ginger garlic paste and sauté for a few seconds. Stir in rice and cook for 1 minute. Season with salt, pepper, and lime juice.

Add coconut milk and boiling water. Bring to a boil, then cover and reduce the heat to low. Let it simmer for 15 minutes or until all the liquid is absorbed. The rice may appear clumpy at this stage, but it is supposed to look like this.

Add butter, cover with the lid, turn off the heat, and let it sit for 10 minutes. This will make the rice fluffy and ready to serve.

When adding butter to your rice, use room-temperature butter instead of cold from the fridge. It will melt more uniformly and integrate more smoothly into the rice, ensuring its rich flavour evenly coats the rice grains.

Sriracha mayo sauce

Whisk sriracha, lime juice, and honey until smooth.

Transfer to a Ziplock bag to help you drizzle it over your poke bowl.

To serve

To assemble the poke bowl, place rice at the bottom, add baked salmon, and arrange the toppings. Drizzle with sriracha mayo sauce.

Serve immediately and enjoy.

Everything about Salmon poke bowl

Before preparing your delicious poke bowl with salmon, learn more about the popular fish below.

The best way to prepare salmon for a poke bowl is by cutting it into bite-sized cubes. This ensures that the salmon is easy to eat along with the other toppings in the bowl. To make sure the cubes cook evenly and look good in the bowl, aim for cubes that are about 2 inches in size. Make sure your knife is sharp for clean cuts, and if you are working with a skin-on fillet, you might find it easier to remove the skin before cubing.
Marinating and oven-baking the salmon is an excellent choice for a poke bowl. In this recipe, we opt for mustard and Cajun spices for the marinade, but you can also season it with just salt and pepper. Marinades of, for example, soy sauce, honey, sesame oil, and garlic, or honey, miso paste, and olive oil are also popular options. Bake the salmon cubes in the oven or fry them in a pan. Make sure to cook them just enough to stay juicy and tender.
In our recipe, the salmon is marinated and baked in the oven. So, you do not need to use raw salmon, although it is a common ingredient in many poke bowl variations. When served raw, it is appreciated for its fresh, tender texture and rich flavour, giving you a sushi-like feeling when you eat the bowl. If you choose raw salmon, ensure to use fresh, sushi-grade salmon. Whether you opt for cooked or raw salmon, you are assured of a delightful flavour and texture in the poke bowl.

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