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Hawaiian salmon poke bowl with seaweed, watermelon radish, cucumber, pineapple and sesame seeds. Copy space background, overhead, flat lay

Citrusy Yuzu Salmon Poke Bowl

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Units Scale
  • 1 lb fresh sushi-grade salmon, cubed
  • 1/4 cup soy sauce
  • 2 tablespoons yuzu juice
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 teaspoon grated fresh ginger
  • 2 cups cooked sushi rice, cooled
  • 1 avocado, sliced
  • 1 cucumber, julienned
  • 1 carrot, shredded
  • 1 cup edamame, steamed
  • 2 tablespoons sliced green onions
  • 1 tablespoon sesame seeds
  • Nori strips for garnish


  1. In a bowl, whisk together soy sauce, yuzu juice, sesame oil, honey, and grated ginger to create the marinade.
  2. Add the cubed salmon to the marinade, ensuring it’s well-coated. Refrigerate for at least 15 minutes.
  3. Assemble the poke bowls by dividing the sushi rice among serving bowls.
  4. Top the rice with marinated salmon, sliced avocado, julienned cucumber, shredded carrot, and steamed edamame.
  5. Garnish with sliced green onions, sesame seeds, and nori strips.
  6. Drizzle any remaining marinade over the poke bowls.
  7. Serve immediately and enjoy the refreshing flavors of yuzu in this delightful salmon poke bowl.