Yuzu Salmon Poke Bowl Recipe with Citrus Soy Dressing

This salmon poke bowl combines yuzu-marinated salmon, creamy avocado, crisp edamame, and refreshing cucumber over seasoned sushi rice. It’s an easy, balanced meal perfect for lunch or dinner and simple to customize to your tastes.

If you enjoy rice bowls, try the Tuna Poke Bowl, Steak Bowl with Pepper Soy Butter Sauce, or Teriyaki Chicken Bowl for more ideas.

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Salmon poke bowls are colorful, flavorful, and easy to make at home. With quality sushi-grade fish, fresh vegetables, properly seasoned sushi rice, and a bright sauce, you can recreate your favorite poke bowl at a fraction of the price you’d pay at a restaurant.

Why This Recipe Works

Customizable – Swap proteins and toppings to suit your preferences.
Simple – Cook rice, marinate the fish, and assemble. Minimal steps, big flavor.
Nourishing – Salmon provides omega-3s and protein, while the vegetables add fiber and vitamins.

salmon poke bowl garnished with sliced avocado, cucumber, and edamame beside a small saucer of ponzu sauce

What is a Poke Bowl?

A poke bowl is a Hawaiian dish featuring cubed raw fish, traditionally tuna, served over a bed of sushi rice. “Poke” means “to slice” in Hawaiian. Bowls are often finished with soy sauce, sesame oil, scallions, and other flavorful toppings.

Tools You’ll Need

Rice cooker – Makes perfectly cooked short-grain rice consistent and easy.

Ingredients You Will Need for Salmon Poke Bowl

Below is an overview of the components used in this yuzu salmon poke bowl. Exact measurements and the full recipe are included in the recipe card further down.

labeled ingredients for salmon poke bowl

Sushi Rice

Short-grain rice – The sticky texture is ideal for poke bowls.
Rice vinegar – Adds a mild tang to season the rice.
Sugar – Balances the vinegar.
Kosher salt – A small amount to finish the rice.

Salmon Poke

Sushi-grade salmon – Cut into small cubes. Sushi-grade fish has been frozen properly to reduce risk.
Kewpie mayonnaise – Rich and creamy, it helps bind the marinade.
Yuzu kosho – A citrusy, slightly spicy paste that brightens the salmon.
Yuzu extract – Boosts the yuzu flavor.
Soy sauce – For umami depth.
Scallions – Finely chopped for freshness.

sushi-grade salmon topped with seasoning ingredients, prior to mixing

Edamame

Sesame oil – A little adds a nutty note.
Kosher salt – Season to taste.

Garnish

Scallions – Thinly sliced for brightness and color.
Toasted sesame seeds – For a toasty finish.
Black sesame seeds – Adds visual contrast.
Persian cucumber – Thinly sliced for crunch and freshness.
Ripe avocado – Sliced for creaminess.
Furikake – Sprinkle on avocado for extra texture and flavor.
Ponzu sauce – A citrusy finish to tie the bowl together.

How To Make a Salmon Poke Bowl

This summary walks through the main steps for making a yuzu salmon poke bowl. Refer to the recipe card for precise measurements and timing.

Rice

Cook the short-grain rice according to package directions in a rice cooker for consistent results.
When the rice is done, fold in rice vinegar, sugar, and a pinch of kosher salt while the rice is still hot. Stir gently to combine and keep warm until serving.

Yuzu Salmon

Whisk together Kewpie mayonnaise, yuzu kosho, yuzu extract, a touch of sesame oil, and soy sauce in a medium bowl.
Add the cubed salmon and chopped scallions, tossing until the salmon is evenly coated. Cover and refrigerate until ready to assemble; marinating for 30 minutes will deepen the flavor.

Edamame

Toss shelled edamame with sesame oil and season with kosher salt to taste.

Assemble bowl

Spoon warm sushi rice into bowls. Top with yuzu salmon, sliced cucumber, seasoned edamame, and avocado slices. Sprinkle avocado with furikake, then garnish the bowl with toasted and black sesame seeds and extra scallions. Drizzle ponzu over the top to finish and serve immediately.

salmon poke bowl with a side of ponzu sauce

Tips and Tricks

Choose sushi-grade salmon from a reputable seller to ensure freshness and safety for raw consumption.
Marinate briefly—if time allows, refrigerate the salmon for about 30 minutes so the flavors meld.
Mix textures—combine creamy, crunchy, salty, and fresh elements for a well-rounded bowl.

Variations

Different protein – Swap in cubed ahi tuna, or use cooked yuzu salmon if you prefer not to eat raw fish.
Extra vegetables – Add shredded carrots, snap peas, green beans, or bean sprouts for more color and crunch.
Alternate bases – Try brown rice, cauliflower rice, or mixed greens instead of short-grain rice for a different texture or lower-carb option.
Change the sauce – Use teriyaki, spicy mayo, or a sriracha-based sauce to vary the flavor profile.

Storage

Store assembled bowls in airtight containers in the refrigerator for up to 2 days. If the fish smells off, shows discoloration, or develops a slimy texture, discard it—do not eat.

Frequently Asked Questions

Is raw salmon safe in poke bowls?

Sushi-grade salmon that has been frozen under controlled conditions is considered safe to eat raw. Buy from a trusted fishmonger or market and follow safe handling practices.

Can you use supermarket salmon for a poke bowl?

Some grocery stores sell sushi-grade salmon; check the labeling. When possible, a dedicated fishmonger is the best source for high-quality fish suitable for raw preparations.

Are poke bowls Japanese or Hawaiian?

Poke bowls originate from Hawaii but show strong Japanese influence through ingredients like raw fish, sushi rice, and soy-based seasonings.

Looking for More Delicious Salmon Recipes?

Yuzu Salmon Crispy Rice
Yuzu Salmon
Easy Salmon Gravlax
Yuzu Salmon Onigiri
Honey-Soy Sheet Pan Salmon
Gochujang Salmon with Pandan Rice
Coconut Curry Salmon

Loving this Salmon Poke Bowl Recipe?

If you make this recipe, leave a comment and share your photo on Instagram or Pinterest. Readers’ feedback and photos are always appreciated—enjoy!