This Teriyaki Salmon Poke Bowl hits that sweet spot between comforting and fresh: tender salmon, glossy teriyaki sauce, crisp veg, creamy avocado and perfectly seasoned rice. It's the kind of bowl that looks restaurant-level but comes together fast enough for busy weeknights - and once you make it at home, it tends to become one of those go-to meals you crave on repeat.
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We've been mildly obsessed with poke bowls for years, but that obsession fully reignited after eating our way through countless variations while travelling - from casual beachside lunches to polished sushi bowls in Japanese restaurants. These teriyaki salmon poke bowls are our home-kitchen version: unfussy, flexible, and deeply satisfying.
No-So-New Obsession With Poke Bowls
A poké bowl traditionally starts with raw fish, most often tuna, lightly seasoned and served over rice. Over time, and across continents, poke bowls evolved into something far more adaptable. Today you'll find rice bowls topped with everything from salmon fillets and tofu to crusted chicken and smoky fish, often finished with bold sauces and plenty of fresh veggies.
That adaptability is exactly why poke bowls have taken off globally - from the United Kingdom to South Korea, from Hong Kong SAR to French Polynesia, and everywhere in between. Whether it's a smoked salmon rice bowl, sushi bowls with marinated tofu, or crispy chicken versions, poke bowls now reflect local tastes, grocery store finds, and what people actually want to eat on a Tuesday night.
This teriyaki salmon bowl recipe sits firmly in that modern camp: cooked fish, warm rice, crisp toppings, and a sauce that clings beautifully to every bite.
Ingredient Notes
- Salmon: Skinless salmon fillets cut into cubes cook quickly and stay tender. Pat them dry with paper towels first - excess moisture stops proper browning.
- Teriyaki sauce: Store-bought works brilliantly, but if you're a fan of teriyaki sauce, a homemade version using low-sodium soy sauce, brown sugar or maple syrup, rice wine vinegar and a cornstarch slurry is worth trying. Gave more sauce? Try our Teriyaki Beef Rice Bowls or Crispy Teriyaki Chicken next time!
- Rice: Sushi rice gives that classic sticky base, white rice, brown rice or even cauliflower rice all work depending on your mood and dietary needs.
- Pickled cucumber: A quick soak in rice vinegar brightens the whole bowl and balances the richness of the salmon.
- Veg & fruit: Radishes, pineapple, avocado and spring onions (green onions) add crunch, freshness and contrast. Think flexible, not fixed.
You'll find full quantities and nutritional details in the recipe card.
Step-By-Step Method
1. Cook and season the rice. Rinse the rice under cold water until clear, then cook following packet instructions. Once rested, gently fold through a mixture of rice vinegar, sugar and salt using a wooden spoon. Let it cool slightly to room temperature.
2. Quick-pickle the cucumber. Toss sliced cucumber with rice vinegar, sugar and salt in a small bowl. Leave to sit while you prepare the rest, then drain before serving.
3. Prep the toppings. Slice or grate the remaining vegetables and fruit. Keep everything ready to assemble - poke bowls come together fast at the end.
4. Cook the salmon. Heat a drizzle of oil in a pan over medium-high heat. Add the salmon filets and sear for a couple of minutes, turning gently, until just cooked. Pour over the teriyaki marinade, toss to coat, then remove from the heat immediately.
5. Assemble. Divide the rice between serving bowls. Arrange cucumber, radishes, avocado, pineapple and salmon bites on the bed of sushi rice. Finish with spring onions and sesame seeds.
Recipe Tips
- Dry the fish well before cooking so it sears rather than steams.
- Don't overcook the salmon: It only needs a couple of minutes. Overcooked salmon loses that soft, flaky texture.
- Taste as you go: Teriyaki sauces vary wildly in sweetness and saltiness. Add a splash of lime juice and soy sauce if it's too sweet.
- Use what you have: Poke bowls are perfect for clearing out the veg drawer.
- Top tip: Assemble the bowls just before serving for the best texture contrast.
Variations
- Whole fillet approach: Cook whole salmon fillets, coat them in teriyaki sauce, then flake them gently on your own plate for a more rustic feel.
- Switch the fruit: Mango salsa work beautifully instead of pineapple.
- Change the rice: Brown rice adds nuttiness; cauliflower rice keeps things lighter. Basmati rice will work in a pinch too.
- Spicy version: Add chilli flakes or a drizzle of spicy mayo for spicy salmon poke bowls.
- Air fryer option: Salmon cubes crisp up beautifully in an air fryer in just a few minutes.
Storage and Meal Prep
For meal prep, you can cut all the veggies and store them in airtight containers for a few days. Cook the rice and salmon fresh for a warm meal.
Fully assembled bowls can be stored in the fridge in an airtight container and enjoyed cold or at room temperature for a great lunch the next day.
Recipe FAQs
Yes, as long as you use gluten-free teriyaki sauce.
Traditionally, warm rice with cool toppings. This bowl works warm, cold or somewhere in between.
Absolutely - just thaw fully and pat dry before cooking.
If you're skipping the teriyaki glaze, sesame oil-based dressings, ponzu or a light soy-lime drizzle all pair well.
More Salmon Recipes
If salmon is already a staple in your kitchen, you'll find plenty more salmon recipes worth trying next - from quick rice bowls to easy weeknight dinners and special-occasion dishes.
Teriyaki Salmon Poke Bowls
Ingredients
Rice Base:
- 170 g (1 cup) sushi rice + 220ml (1 cup) water
- 2 tablespoon rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
Quick Pickled Cucumber:
- 80 g (3 oz) cucumber thinly sliced
- 1 teaspoon caster sugar
- ½ teaspoon salt
- 2 tablespoon rice vinegar
- ½ teaspoon sesame seeds optional
Other Veggies:
- 6-8 radishes approx. 90g grated
- 1 small carrot grated
- 80 g (3 oz) pineapple fresh or tinned, cut into small chunks
- 1 spring onion thinly sliced
Teriyaki Salmon:
- a drizzle of oil
- 250 g (0.55 lb) skinless boneless salmon fillets cut into bite-sized cubes
- 2 tablespoon teriyaki sauce
Instructions
Prepare The Rice:
- Cook the rice following the instructions on the package, but as a general rule of thumb, place the rice in a colander and rinse, mixing the rice, under cold water until the water runs clear. Leave the rice to soak in water for 15 minutes. Drain thoroughly.
- Add the drained rice to a pot with 220ml of cold water and cover with a lid. Bring it to a boil, then simmer on low heat for 10 minutes. (lid on).
- Take the pot of rice off the heat and leave it undisturbed (keeping the lid on) for 10 minutes.
- In a small bowl, combine vinegar, sugar and salt. When the rice is cooked and rested, stir in the vinegar mixture, mixing it with a wooden spoon.
Pickle The Cucumber:
- In a bowl, mix the rice vinegar, sugar and salt. Add the sliced cucumber, toss to combine and cover the bowl with a plate. Let it sit at room temperature whilst you prepare the rest of the poke bowl. When ready to use as a topping, drain any liquid and stir in some sesame seeds (optional).
- Chop and cut the rest of the vegetables at this point.
Teriyaki Salmon:
- Heat a drizzle of oil over medium-high heat. Add the salmon cubes and allow it to brown an all sides. It will only take 1-2 minutes.
- Pour the teriyaki sauce over the cooked salmon and stir gently to coat. Take it off heat.
Assemble:
- Divide the seasoned rice between bowls. Top it with drained pickled cucumber, grated radishes, avocado and pineapple chunks. Place the teriyaki salmon and scatter everything with spring onion and sesame seeds. Drizzle everything with extra teriyaki sauce or soy sauce if desired.
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