Salmon Poke Bowl

Prep Time
Cook Time
Ready In

"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (562.5 g)
  • Calories 743.1
  • Total Fat - 37.8 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 105.9 mg
  • Sodium - 1896.2 mg
  • Total Carbohydrate - 53.1 g
  • Dietary Fiber - 8.9 g
  • Sugars - 8.3 g
  • Protein - 49.3 g
  • Calcium - 100 mg
  • Iron - 2.8 mg
  • Vitamin C - 25.4 mg
  • Thiamin - 0.6 mg

Step 1

To make lemon hoisin sauce, combine sauces, paste and oil in a medium jug and mix well and then transfer ¼ cup to a large bowl and stir juice into remaining sauce in jug and reserve.

Step 2

Cut salmon lengthways into 1cm thick slices and add to sauce in large bowl, tossing to coat.

Step 3

Heat an oiled, large, non-stick frying pan over a medium to high heat and add salmon in two batches and cook, turning occasionally, for about 3 to 4 minutes, or until cooked through and then remove.

Step 4

Meanwhile, heat rice according to packet directions.

Step 5

Divide rice, salmon, carrot, avocado, cucumbers and spinach among serving bowls and drizzle with reserved lemon hoisin sauce.

Step 6

TIP - Salmon can be replaced with chicken tenderloins, though cooking time will vary. Poke bowls are rice bowls with vegetables and seafood, chicken or tofu added with Asian sauces or toppings.

Tips & Variations

No special items needed.



Tasty drizzling sauce! We didn't cook the salmon as directed, though. Instead, I simply pan fried a salmon fillet for a couple of seconds with nothing on it, leaving it very raw. Then cut it into bite sized pieces and proceeded with the recipe. Had it been sushi-grade salmon, I wouldn't have cooked it at all. This made for a really nice lunch!

review by:
(10 Feb 2020)