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These Soy Ginger Salmon Poke Bowls are a fresh, vibrant, and nourishing dinner option packed with bold Asian-inspired flavor! Seared salmon glazed in a sweet-savory soy ginger sauce sits atop a bed of sushi rice and is loaded with colorful toppings like mango, avocado, carrots, and edamame. The perfect blend of wholesome and delicious in every bite.

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Soy Ginger Salmon Poke Bowls

These Soy Ginger Salmon Poke Bowls are a fresh, vibrant, and nourishing dinner option packed with bold Asian-inspired flavor! Seared salmon glazed in a sweet-savory soy ginger sauce sits atop a bed of sushi rice and is loaded with colorful toppings like mango, avocado, carrots, and edamame. The perfect blend of wholesome and delicious in every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Servings 4

Ingredients
  

For the Salmon

  • For the Salmon:
  • 2 salmon fillets skin removed, cut into cubes
  • Salt and black pepper to taste
  • 2 tablespoons olive oil

For the Sauce

  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • 1 tablespoon cornstarch optional, for thickening
  • 2 tablespoons water if using cornstarch

For Assembling

  • 2 cups cooked sushi rice
  • 1/2 cup edamame
  • 1/2 cup mango diced
  • 1/2 cup carrots julienned
  • 1 avocado sliced
  • 2 teaspoons Sesame seeds for garnish
  • 1 green onion chopped, for garnish

Instructions
 

  • Pat the salmon cubes dry with paper towels.
  • Season with salt and black pepper.
  • Heat olive oil in a large skillet over medium-high heat.
  • Add salmon cubes to the skillet and sear for 2-3 minutes on each side or until golden brown.
  • Cook in batches to avoid overcrowding the pan.
  • In a small bowl, whisk together soy sauce, rice vinegar, grated ginger, honey, sesame oil, and minced garlic.
  • If you prefer a thicker sauce, mix cornstarch with water in a separate bowl to create a slurry. Add the slurry to the sauce and whisk until well combined.
  • Pour the soy ginger sauce over the seared salmon cubes in the skillet.
  • Gently toss the salmon to coat it evenly in the sauce.
  • Allow the salmon to simmer in the sauce for an additional 2-3 minutes, or until the salmon is cooked to your liking.
  • In a serving dish, lay a bed of rice followed by the salmon. Around the salmon, place the mango, carrots, avocado, and edamame.
  • Drizzle any remaining sauce from the skillet over the salmon.
  • Sprinkle sesame seeds and chopped green onions over the top for garnish.