Easy Salmon Poke Bowls

EASY SALMON POKE BOWLS | A quick healthy weeknight meal full of flavor - like sushi in a bowl! Sushi-grade salmon mixed with baby arugula and quinoa. Topped with avocado, sesame seeds, and roasted nori. Dairy-free and gluten-free. | LOVELEAF CO. #weeknightmeal #sushi #poke #pokebowl #healthydinner #easyrecipe #salmon #avocado #dinnerrecipe

Simple meals are the best meals (because they’re the ones you’ll actually make, right?). These easy salmon poke bowls are one of my go-to dinners because they literally take less than 30 minutes to throw together. Aside from the salmon and produce, the remaining ingredients are ones you likely have in your fridge and pantry, making these super simple to shop for too. Like most bowls, this recipe is open to interpretation - the protein, grain, and vegetables can easily be subbed out for your favorites.

Don’t like salmon? Swap it out for your favorite sushi-grade fish, like tuna. Or make it vegan: simply use extra firm tofu instead of fish. Allow to marinate in the same way, then add to the bowls.

Furikake is a savory Japanese seasoning for sprinkling on rice (and anything else, really). Our simplified version is made with sesame seeds and organic roasted seaweed (nori).

Full of umami flavor, nori is loaded with nutrition like natural iodine, vitamins, minerals, and antioxidants. The perfect superfood topping for our poke bowls, but it’s also good on salad, edamame, eggs, popcorn, baked chicken or fish, and cucumber slices. Enjoy!

Easy Salmon Poke Bowls


  • 1/2 cup uncooked quinoa

  • 1 lb sushi-grade salmon, cut into 3/4-inch cubes

  • 2 tablespoons gluten-free soy sauce or tamari (I like this brand)

  • 2 teaspoons sesame oil

  • 4 handfuls baby arugula

  • 2 tablespoons unsweetened rice vinegar

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon Dijon mustard

  • 1 small cucumber, peeled and diced

  • 4 scallions, white and light green parts thinly sliced

  • 1 avocado, cubed

  • roasted nori, sesame seeds, and hot sauce for topping, optional


  1. COOK THE QUINOA. Cook the quinoa according to package instructions.

  2. MARINATE THE SALMON. Gently combine the salmon, soy sauce or tamari, and sesame oil in a medium bowl.

  3. ASSEMBLE. Combine cooked quinoa and baby arugula in a large bowl. Add in rice vinegar, extra virgin olive oil, and Dijon mustard. Mix well. Add in the cucumber and scallions and gently toss.

  4. SERVE. Divide the quinoa-arugula mixture between four bowls. Top each with marinated salmon, cubed avocado, and a sprinkle of crumbled roasted nori and sesame seeds and drizzle of hot sauce if using.

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