Easy Hawaiian Salmon Poke Recipe

This Hawaiian-inspired salmon poke recipe is made with sushi-grade salmon marinated in a delicious savory sauce. It’s an easy and delicious recipe that I crave time and time again. 

The fresh sushi-grade salmon is marinated in soy sauce, sesame oil, sambal, and aromatics for a rich savory, and umami flavor! The seasonings used are inspired by Hawaiian poke making it light yet incredibly satisfying. Best of all, no cooking is required (except for the rice) so it is perfect when you want something quick and nourishing.

I love how simple this is to prepare – just a bit of chopping and mixing is all that’s really needed. It’s also great as an easy meal prep option for the week! Try this recipe and let me know what you think! You can also check out the Spicy Salmon Poke version that I made. 

Why you’ll love this recipe

“Poke” is a Hawaiian term meaning to slice. It actually originated as a Hawaiian dish made from scraps or offcuts from fish filets, seasoned and consumed as snacks. Today, poke bowls are not only famous in Hawaii but also in many different parts of the world! And for good reason!

First, there is no heat and no cooking required to make poke bowls, except for the rice. But when making poke bowls, all you have to do is cut up some sushi-grade salmon (or fish of your choice) and marinate in a delicious sauce. And while that’s going, prepare the toppings like avocado and cucumbers, then assemble them in a bowl. 

I love this salmon poke bowl because it’s simple, light, nourishing, and delicious. It’s an easy and yummy way to experiment with toppings, load up on veggies, and add healthy fats and proteins to your diet. 

In addition to the toppings I used in this recipe, you can customize your homemade poke bowl to your liking. Feel free to add or substitute the toppings as you please! Some popular topping ideas include corn, edamame, and pickled ginger. You can also use other types of fish like ahi tuna, yellowfin tuna, or even shrimp – as long as they’re sushi-grade. 

Hawaiian Salmon Poke Ingredients and Substitutions

Cooked rice: Short-grain (also known as sushi rice) or medium-grain rice is ideal for its sticky and starchy texture. I personally like using medium-grain rice because it’s not as sticky as short-grain rice but not as dry as long-grain rice. 

Salmon: Fresh, protein-rich, and also a good source of healthy fats. Just make sure that the 

salmon is sushi-grade or prepped for raw consumption. Feel free to substitute the salmon with any sushi-grade seafood including tuna, yellowtail, scallops, or snapper. You can also use a combination of fish too. 

Salt: Used for seasoning. It helps draw excess moisture out of the fish and improves the texture by making it firm up.

Soy sauce: Adds a delicious salty umami flavor to the salmon. My go-to soy sauce brand is Pearl River Bridge.

Sesame oil: I love the nutty flavor it adds to the salmon. It really compliments the fresh salmon and makes the overall flavor richer! I always use the Kayoda brand. 

Sambal: Added for a hint of spice. Sambal is a chili paste that can be substituted with Sriracha. Be sure to adjust based on your spice level tolerance. 

Ginger: Helps cut through any underlying aromas. 

Garlic clove: Adds a pungent kick and delicious garlicky flavor. Feel free to add more but not less!

Onions: Adds a slight sweet-spicy oniony flavor. This can be substituted with shallots or scallions.

Scallion: Adds freshness and a mild sweetness. The green color of sliced scallions also makes the final dish look aesthetically delicious. Can be substituted with chives.

Tobiko: is a type of fish roe from flying fish and that is very common in Japanese cuisine. You’ve probably seen it before – they’re the small orange balls you usually find served with sushi.  It adds freshness, crunch, and seafoody flavor! They’re small beads full of umami flavors. Although this is optional, I highly recommend adding this to your poke bowl. You can substitute it with ikura or red caviar, the caviar obtained from salmon. 

Sesame seeds: For added crunch and nuttiness. 

Garnish Ingredients and Substitutions

Avocado: Creamy and rich in good fats. 

Cucumbers: Adds a fresh taste

Nori sheets: I love making wraps with the nori. 

Sesame seeds: Use black or white sesame seeds or a combination of the two. Just make sure they are toasted for a more intense nutty flavor. 

How to prepare Hawaiian Salmon Poke

Step 1: Slice the salmon

Start by cutting the salmon into 1/2-inch to 3/4-inch cubes. Transfer to a small mixing bowl. 

Step 2: Salt the salmon

To the mixing bowl with the salmon, add salt then mix well. Set aside for 15 minutes. 

Step 3: Add the marinade ingredients

After 15 minutes, add soy sauce, sesame oil, sambal, grated ginger, grated garlic, onions, scallion, tobiko, and sesame seeds.

Step 4: Marinate the salmon

Mix well then set aside in the fridge for at least 30 minutes or up to 24 hours. The longer it marinates the more flavorful it will be!

Step 5: Prepare the rice

Place the rice into the serving bowl. Allow the rice to cool to room temperature. 

Step 6: Assemble and serve

Top the rice with the salmon poke and serve with your favorite toppings including sliced avocado, cucumbers, nori sheets, and sesame seeds.

Preparation Tips for Hawaiian Salmon Poke

Here are some helpful tips for making the most delicious Hawaiian salmon poke every time:

• Make sure that you’re using sushi-grade salmon, and the best way to guarantee this is to ask your fishmonger or read the label. It is important to use sushi-grade salmon or fish that’s prepped for raw consumption to avoid getting ill. 
• Cut the salmon into uniform-sized cubes. This will help ensure that each piece is evenly marinated. Keep in mind that the bigger you cut them, the longer you’ll have to marinate the fish. I recommend ½ inch to ¾-inch thick cubes. 
• Get creative with your poke bowl. You can top it with your favorite ingredients like edamame, corn, pickled ginger, steamed vegetables, and even fresh sweet mangoes!
• This Hawaiian salmon poke can be made in advance, making it convenient for quick and easy meals. You can make this up to 2 days in advance and keep it stored in the fridge until ready to serve. 
• If feeding a large group, you can set up a do-it-yourself poke bar. Prepare the rice, salmon, and toppings in individual serving trays, and let your guests build their own poke bowls.

Frequently Asked Questions

What is Hawaiian poke made of?

Hawaiian poke is commonly made of fresh salmon and a simple marinade made with soy sauce, ginger, sesame oil, and aromatics. The addition of freshly chopped onions is also unique to Hawaiian poke. 

How can I tell if my salmon is sushi-grade?

The easiest way to do this is to ask your fishmonger. If buying from a supermarket, check the package label – it should explicitly say ‘sushi-grade’. It is very important to use sushi grade to ensure food safety!

What are some other ingredients I can add to my poke bowl?

For additional protein, you can add an assortment of sushi-grade seafood including tuna, yellowtail, red snapper, and scallops. For vegetables, edamame, corn, pickled ginger, and microgreens would be great. You can also add fruits like mangoes and pineapple for a touch of sweetness! As for sauces, a mixture of Japanese Kewpie mayo and sriracha would be a delicious choice. For extra crunch, you can try kimchi, pickled radish, fried garlic chips, and wonton strips!

Can you eat raw salmon for poke?

Yes! Sushi-grade salmon used for poke has already been processed to remove any potentially harmful organisms and parasites. But if you can’t find sushi-grade fish from your local market, you can just cook the salmon to make sure it’s safe to eat. Saute it for 2 to 3 minutes or until all the surfaces turn slightly brown. The flavor and texture will change a bit, but it’ll still be delicious.

Is salmon poke healthy?

Yes! Salmon poke is a great way to load up on your nutritional needs. For instance, salmon is an excellent source of protein and healthy fats. I personally like to make a bowl when I feel like I need a little healthy boost. Rice for some carbs and the toppings like avocado and cucumber add fiber. It’s a balanced meal in one bowl!

What is the difference between poke and ceviche?

Poke and ceviche are very similar in that they both require cooking. Both are also marinated in a flavorful sauce made up of various ingredients. The main difference is that ceviche is marinated in some type of acid such as vinegar, lime, or lemon, which “cooks” the meat or fish. On the other hand, the fish in poke is marinated for flavor only. Both are delicious in their own ways.

Looking for more easy and delicious seafood and rice recipes?

Ikura Don — If you dream about indulging in ikura or salmon roe, this recipe is for you! Raw salmon roe is marinated in a delicious sauce made with dashi, soy sauce, sake, mirin, and dried kelp, then served on top of white rice. I garnished mine with egg yolk, making each bite creamy and rich!

Soy Marinated Raw Crab — ‘Ganjang gejang’ or soy marinated raw crab is a Korean delicacy made of raw crabs that are cured in an umami-packed delicious soy sauce-based marinade. The tender yet subtly sweet meat of the crab is beautifully complemented by the rich and savory flavors of the marinade, making it irresistibly delicious.

Korean Marinated Salmon Sashimi — Korean marinated salmon sashimi or ‘yeoneojang‘ is a refreshing and delicious dish made with raw salmon that has been cured in a rich and savory soy marinade. The addition of bonito flakes in the marinade really makes the umami flavor of the salmon so rich! Perfect with a bowl of rice. 

Korean Marinated Raw Shrimp — Korean marinated raw shrimp or ‘saewoo jang‘ (새우장) is the epitome of authentic Korean cuisine. It’s made with raw succulent shrimp that has been cured in a delicious umami-packed soy marinade. The soft yet firm texture of the shrimp explodes with its natural fresh sweetness and the umami from the marinade in every bite. 

Salted Salmon Onigiri — This one features a simple salted and broiled salmon filled in a rice ball. The rice is shaped into an onigiri (triangle) and then rolled in toasted sesame seeds for a delightful crunch. The ratio of salmon to rice is just perfect. Check out my tuna onigiri, too!