Meet your 15-minute poke bowl: chilled salmon poke, riced veggies, sweet corn, cool cucumber, and a drizzle of sriracha mayo. Start with Pacific Bay Chilled Salmon Poke for pre-sliced sashimi-grade cubes that are ready to season and serve. It’s colorful, balanced, and seriously satisfying.

Veggie-Loaded Salmon Poke Bowl

Yield: 1 bowl
Prep Time: 15 minutes
Cook Time: 0 minutes
Difficulty: Easy

INGREDIENTS

For the Poke Bowl

100g Pacific Bay Chilled Salmon Poke, diced

2 to 3 sticks Pacific Bay Crabstick, sliced

1 cup Rainbow Riced Vegetables, Cauliflower Rice, or Cauli Power Mix (warmed)

1–2 tbsp cooked edamame, shelled

2 tbsp corn kernels

2 tbsp cucumber, sliced

Nori strips or furikake, for garnish

For the Salmon Seasoning (for 100 g salmon)

2 tsp soy sauce

2/3 tsp sesame oil

1/2 tsp rice vinegar (unseasoned)

Pinch fine sea salt

1/3 tsp toasted white sesame seeds

For the Sriracha Mayo

1 tbsp sriracha

1 tbsp mayonnaise

PROCEDURE

Make the salmon poke. Combine the diced salmon with soy sauce, sesame oil, rice vinegar, a small pinch of salt, and sesame seeds, then cover and chill for 30–60 minutes.

Mix the sriracha mayo. Whisk sriracha and mayonnaise until smooth, adjusting heat to taste.

Assemble the bowl. Warm the veggie “rice” and add to a serving bowl, then top with salmon poke, crabstick, edamame, corn, and cucumber. Finish with sriracha mayo and nori or furikake.

NOTES

Pacific Bay Advantage: Pacific Bay Chilled Salmon Poke is hand-cut from premium imported salmon, and is ready to use for your poke bowl.

Carb Up. If you prefer regular rice, use short-grain Japanese rice or brown rice and let it cool slightly. 

Alternatives: Try this recipe with our Tuna Poke Cubes

Add-Ons: Add avocado or radish for extra texture

Chef's Tip: Keep marination gentle so the fish stays bright.

Storage: Store components separately up to 24 hours; assemble just before eating.

FAQS

Q: Can I use regular rice instead of veggie rice?
A: Yes. Japanese short-grain rice, brown rice, or quinoa work; cool the base slightly so the salmon stays silky.

Q: How long should I marinate salmon for poke?
A: About 30–60 minutes seasons without “curing” the fish; longer times can intensify saltiness and firm the texture.

Q: Is it okay to add more toppings?
A: Absolutely. Mango, avocado, pickled ginger, or seaweed salad are great; keep the bowl balanced with fresh, crunchy elements.