Cooked Salmon Poke Bowl

This cooked salmon poke bowl has teriyaki glazed salmon, rice, carrots, avocado, mango, pickled onions and a drizzle of spicy mayo dressing. A gorgeous, fresh and healthy meal that is loaded with flavor.

Course Dinner, Lunch, Main Course

Cuisine Hawaiian, Seafood

Prep Time 15

Cook Time 15

Total Time 30

Servings meals

Calories 1058kcal

Author Rachael

Equipment

Ingredients

1 cup pickled red onions 1 medium onion
4 cups cooked white rice or use your favorite grain. 1 cup of uncooked rice will equal about 3 cups of cooked rice.
1 pound salmon fillet 16 ounces, skin removed, diced in 1 inch chunks
2 tablespoons avocado or olive oil
8 tablespoons teriyaki sauce
2 medium avocados peeled and sliced thin
2 large carrots shredded or grated
1 cup mayonnaise or aioli / veganaise
1 tablespoon sriracha sauce sub teriyaki if sensitive to spice
1 cup mango diced

US Customary - Metric

Instructions

Prep pickled onions: if you are pickling your own red onion do this first and set aside.
Cook rice: Cook rice according to package directions and set aside.
Prepare salmon: Use a sharp knife to carefully slice off the salmon skin (unless skinless) and cut into 1 inch chunks. Coat the salmon in teriyaki sauce. Pro Tip: let it sit marinating for 15-20 minutes. This will allow the salmon to come to room temperature which will cook more evenly and the fish will have more time to marinate.
Cook salmon:
Air Fryer - Preheat air fryer to 400°F. Spray or lightly coat the air fryer basket with oil so the salmon does not stick. Spread out the salmon pieces evenly in one layer, no pieces should be touching. Cook the salmon for 5-7 minutes.
Oven - Preheat oven to high broil (let it preheat for at least 15 minutes). Place the salmon on aluminum foil in an oven-safe pan. Broil on high for 10 mins, flip the salon pieces over, broil for 5 more minutes or until golden brown.
You'll know it is done when the thickest part of the salmon reaches a temperature of 125-130°F or until you no longer see any translucent dark pink meat when you slice into the thickest part of the salmon with a sharp knife.
Prep remaining toppings: Grate, shred or finely chop carrots. Peel avocados, cut in half the long way, remove the pit and thinly slice. Peel and cube mango. Mix your favorite mayonnaise or aioli with sriracha for a spicy dressing (slowly add sriracha to your preferred spice level). If you prefer no spice, substitute the sriracha with teriyaki sauce.
Assemble: Each bowl starts with one cup of warm rice topped with half an avocado (sliced), quarter cup of shredded carrots, quarter cup of pickled onions (no liquid), quarter cup of cubed mango, 4 ounces of salmon pieces and a quarter cup of dressing. Enjoy!

Notes

Red onion alternative: If you prefer to not pickle your red onions, you can also cut them super thin and let them sit in hot water for 10 minutes which will take the sharp bite out of them.
Reheating salmon: If you must, here is an article with some tips on how to reheat your salmon. Do NOT use a microwave. Personally, I would not recommend reheating salmon and prefer to eat it cold to preserve the taste and sanity (from the smell).
Buy boneless / pins removed: Most store bought salmon fillets are boneless (bones/pins are removed when they are being cut) but if your salmon still has bones you should remove them or be very careful to eat around them.
Storage: uncooked salmon will last up to 2 days in the fridge and cooked salmon will last an additional 3-4 days when stored in an airtight container.

Nutrition