Name: Ginger-Lime Flaked Salmon Rice Bowl
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 (6 oz.) portion Sockeye or Coho Salmon, cooked and flaked; 1 cup short-grain rice, raw; Salt; 2 tablespoons plus 1 teaspoon sesame oil, divided; 1 teaspoon garlic, minced; 2 medium cucumbers, very thinly sliced; ¼ cup soy sauce; 1 tablespoon rice wine vinegar; 2 tablespoons lime juice; ½ teaspoon fresh ginger, freshly grated; 1 cup kimchi, chopped; 1 ripe avocado, sliced; 2 scallions, thinly sliced; Sesame seeds, nori, and/or furikake to garnish

A Zesty Wild Salmon Poke Bowl Recipe

This salmon rice bowl recipe dresses cooked, flaked salmon in a zesty ginger poke-style sauce that transforms any leftover salmon fillets into a punchy topping. Paired up with salted cucumbers, spicy kimchi, and ripe avocado, this salmon rice bowl has a mix of delicious flavors and textures. It's also the perfect combination of hot, steamed rice with chilled toppings.

Since this salmon rice bowl is made with freshly steamed rice, it's best enjoyed immediately. Any leftover rice should be allowed to quickly cool to room temperature. Then, store it in a covered container in the refrigerator for up to 4 days. To reheat leftover rice for another steamed rice bowl: Add a serving of rice to a microwave-safe bowl, then cover with a damp paper towel or cloth. Microwave on high for 1 minute, fluffing halfway through. Serve immediately.

Alternatively, any leftover rice can be refrigerated and used to make an easy recipe for Salmon Fried Rice with Garicky Cucumbers, while any leftover toppings can double as fillings for our recipe for Salmon Kimbap.

While you can always purchase premade poke sauce for convenience, our poke sauce recipe takes less than 5 minutes to make and requires only 5 ingredients that you might already have in your pantry. Making a homemade poke sauce is worth the extra bit of effort for a salmon rice bowl that packs a bright punch.

The WAC recipe team featured this Ginger-Lime Salmon Rice Bowl in a how-to video! Watch the recording of the cooking demo to see how it's made.

Print Recipe

Ginger-Lime Flaked Salmon Rice Bowl

By Wild Alaskan Company

Prep time

20 minutes

Cook Time

0 minutes

Total time

20 minutes

Yield

4 servings

Ingredients

2 (6 oz.) portion Sockeye or Coho Salmon, cooked and flaked
1 cup short-grain rice, raw
Salt
2 tablespoons plus 1 teaspoon sesame oil, divided
1 teaspoon garlic, minced
2 medium cucumbers, very thinly sliced
¼ cup soy sauce
1 tablespoon rice wine vinegar
2 tablespoons lime juice
½ teaspoon fresh ginger, freshly grated
1 cup kimchi, chopped
1 ripe avocado, sliced
2 scallions, thinly sliced
Sesame seeds, nori, and/or furikake to garnish

Instructions

1. In a medium bowl, combine cucumber with 2 teaspoons of salt, tossing to coat. Allow to sit for at least 15 minutes, then rinse and drain. Taste to check for salt level. If too salty, rinse and drain again. Squeeze out any excess moisture when cucumbers are seasoned to your taste, then toss with garlic and 2 teaspoons sesame oil.

2. Rinse rice in a few changes of water, then cook according to package directions. Once cooked, stir in 2 teaspoons sesame oil and ¼ teaspoon salt and set aside until just cool enough to handle.

3. Meanwhile, whisk together soy sauce, remaining tablespoon sesame oil, vinegar, lime juice, and ginger in a medium bowl. Stir in flaked salmon, tossing to coat. Set aside.

4. Once rice, cucumbers, and salmon are ready, assemble the poke bowl. Divide rice and toppings evenly among 4 serving bowls, spooning any reserved sauce to season the bowls as desired. Garnish with sesame seeds, snipped nori, or furikake. Enjoy immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

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