Salmon Poke Bowl
I’ve been making a version of this poke bowl almost weekly since Emily Mariko shared her viral recipe on TikTok. As a dietitian, I love any trend that gets us (1) eating more salmon and (2) getting creative when using leftover salmon. This Salmon Poke Bowl is not only a fun, easy way to enjoy heart-healthy salmon, but it also packs in fiber-rich veggies like cucumber and edamame. The air-fried salmon adds a crispy, tender texture that pairs perfectly with fluffy rice and a spicy mayo drizzle. Plus, using Sea Salt & Avocado Oil Seaweed Snacks to scoop each bite adds crunch and boosts iodine intake. It’s the perfect balance of nutritious and delicious—ideal for a quick weeknight dinner or meal prep!
ingredients
4-6 oz salmon filet
1 tbsp tamari, coconut aminos, or soy sauce
½ cup cooked white rice
⅓ cup diced cucumber
⅓ cup edamame
Toppings: avocado, sesame seeds, and/or spicy mayo (2 tbsp mayo + 1 tbsp sriracha)
1 package, Gimme Seaweed Sea Salt & Avocado Oil Seaweed Snacks
instructions
Coat your salmon filet in tamari sauce. Place salmon in the air fryer, flesh side down. For frozen salmon, air fry at 400°F for 12-15 minutes. For fresh salmon, air fry at 400°F for 10-12 minutes.
While salmon is cooking, assemble your poke bowl by adding rice, cucumber, and edamame to your bowl.
Mix your spicy mayo by whisking together the 2 tbsp mayo and 1 tbsp sriracha.
Once salmon is done cooking, gently fork to flake the salmon. Add flaked salmon into your poke bowl.
Top your bowl with sesame seeds, avocado, and/or spicy mayo.
Serve with Gimme Seaweed - scoop the poke bowl into seaweed and make a “sushi roll”.
