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Salmon Poke Bowl

Salmon Poke Bowl Recipe

Simple, flavorful & energizing

Salmon Poke Bowl | Sitka Salmon Shares

Prep time: 30 min
Cook time: 30 min
Total time: 1 hr
Serves: 2


  • 8 ounces King salmon, skin removed, cut into ½ inch cubes
  • ⅔ cup red wine vinegar
  • 3 tablespoons maple syrup, divided
  • Kosher salt
  • 15 radishes, thinly sliced
  • 1 kabocha, butternut, or acorn squash, cut into cubes
  • 1-2 tablespoons sunflower oil
  • 1 tablespoon soy sauce
  • ½ teaspoon kelp or nori flakes
  • ½ teaspoon honey
  • 3 scallions, thinly sliced and divided
  • 1 teaspoon toasted sesame oil, divided
  • 3 cups purple cabbage, sliced
  • 3 tablespoons rice vinegar
  • 2 teaspoons sesame seeds
  • 1 cup cooked sushi rice
  • Garnish, such as sliced avocado or sesame seeds (optional)


Pickle Radishes

Add vinegar, 2 tbsp maple syrup, and 1 teaspoon salt to a small mason jar and shake to combine. Add radish slices (make sure vinegar mixture covers them). Let sit 1 hour in the refrigerator.

Roast Squash

Preheat oven to 425° F. On a parchment-lined sheet tray, toss squash, 1 tbsp maple syrup, sunflower oil, and salt to taste. Roast until tender and golden, about 25-35 minutes.

Prepare Salmon

Toss salmon with soy sauce, kelp flakes, honey, 1 sliced scallion, and ½ tsp toasted sesame oil. Chill in the fridge for 10 minutes.

Make Cabbage Slaw

In a large bowl, combine cabbage, rice vinegar, ½ tsp toasted sesame oil, salt to taste, and massage lightly to break down cabbage. Garnish with 2 sliced scallions, and sesame seeds.

Assemble Poke Bowl

Add rice to a large bowl and place salmon, cabbage slaw, roasted squash, pickled radishes, and garnishes of your choice.

Alia’s Pro-Tip: Cube the salmon while it is still somewhat frozen for an easier and cleaner cut.


*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

Salmon Poke Bowl Recipe | Sitka Salmon Shares