Salmon Poke Bowls

Salmon Poke Bowlswith Avocado and Brown Rice

From Hawaii to everywhere, poke is trending big time. These scrumptious bowls are traditionally made with raw fish and layers upon layers of flavorful toppings. This past favorite recipe starts with brown rice seasoned with furikake—a salty spice blend of toasted seaweed and sesame seeds. From there, it’s topped with flaked pan-seared wild Alaskan salmon, rich avocado, and seaweed salad. Then add cucumber, scallions, and soy-garlic sauce and drizzle spicy Sriracha mayo on top. Join the fun!

  • Spicy
  • Stovetop Only
Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Ingredients & Equipment

What we send

  • garlic
  • Persian cucumber
    Persian cucumber
  • scallion
  • wild Alaskan salmon tails
    wild Alaskan salmon tails
  • brown rice
    brown rice
  • furikake
  • sesame oil
    sesame oil
  • soy sauce (gluten-free)
    soy sauce (gluten-free)
  • mayonnaise
  • Sriracha hot sauce
    Sriracha hot sauce
  • avocado
  • seaweed salad
    seaweed salad

What You'll Need

  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium nonstick pan