These Salmon Poke Bowls are full of healthy protein and packed with protein and delicious Japanese inspired flavors! You can customize these bowls with any of your favorite toppings and sauces. I will show you how I make my homemade slaw and crunchy topping as well if you want to add that to your bowls!
The salmon is marinated in a spicy soy marinade. These bowl have a kick to them, but not too much! Plus, when you mix it in with all of your veggies and other toppings, it isn't too spicy at all. You can substitute the salmon for any kind of sushi grade salmon, shrimp, etc. The combinations are honestly endless! I had some extra marinade with this recipe so I decided to also marinate some shrimp and cooked it with my salmon.
If you want a homemade slaw, combine the following in a mixing bowl:
Again, this is totally optional, but I wanted to share how I make my crunchy topping in case you want to make one! Heat up a small skillet over medium heat. Add 1/2 cup of panko, 1 teaspoon of sesame seed oil, and 1/4 teaspoon each of garlic powder & onion powder. Cook until golden and toasty.
If you are on a low carb diet, you can use pork rinds in stead of panko. I don't use panko normally, but since it's so minimal and just being sprinkled on top of my bowls, I didn't mind having a little bit of it!
In addition to slaw and a crunchy topping, here are some other add ins you can put in your bowls:
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. Enjoy these cold.
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
These Salmon Poke Bowls are full of healthy protein and packed with protein and delicious Japanese inspired flavors! You can customize these bowls with any of your favorite toppings and sauces. I will show you how I make my homemade slaw and crunchy topping as well if you want to add that to your bowls!
In a large bowl, combine all of the ingredients for the salmon and allow the salmon to marinate for 1-4 hours. Be sure to reserve some of the sauce before marinating the salmon to top your bowls off.
Preheat your oven to 400°F. Line a large baking sheet with foil. Line the salmon onto the baking sheet and discard any extra marinade. I ended up using my extra marinade to marinate some shrimp and add it to my bowls!
Bake for 8 minutes and then broil for about 4 minutes.
Assemble your bowls with the salmon and your desired toppings/add ons. I did sticky rice, cabbage slaw, crunchy topping, spicy mayo, avocado, cucumber, and edamame.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Macros are per 4 ounces of salmon and for the salmon only with the marinade.
Please note that my nutrition label is approximate and has slight rounding.