Teriyaki Salmon Poke Bowl

1902 teriyaki salmon poke bowl
Perfect for lunch or dinner.

Swap the salmon for your protein for choices such as chicken or tofu.


  • 2 x salmon fillets, skin off
  • 3 cups cooked brown rice
  • 1 packet of lettuce
  • 1 carrot, spiralized
  • 1 cucumber, spiralized
  • 1 avocado, finely sliced
  • 2 sheets nori, roughly sliced
  • ½ bunch radishes, finely sliced
  • ¼ cup pickled sushi ginger, to garnish
  • soy sauce, to serve
  • teriyaki & ginger sauce
View Method Teriyaki Salmon Poke Bowl


  1. Preheat oven to 180°c. Place the salmon on a tray, drizzle the teriyaki & ginger sauce over the fish, and bake for 10 minutes. Rest for 5 minutes, then place fish in a bowl, and flake using two forks.
  2. Divide rice between bowls and arrange lettuce, carrot, cucumber, avocado, nori, radish, and flaked salmon around the bowls. Drizzle over any extra sauce and serve with pickled ginger and soy sauce.
View Ingredients Teriyaki Salmon Poke Bowl
View Method Teriyaki Salmon Poke Bowl
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