Poke Bowl Recipe

Prep Time

25 Minutes


Feeds 2




  • 1 LB Sushi Grade Salmon
  • 2 Lakeside Long English Cucumbers
  • 1 Cup Lakeside Pink Cocktail Tomatoes
  • 1 Container Mixed Leafy Greens
  • x1 Carrot
  • 1/4 Cup Soy Sauce
  • 1/2 Cup Rice Wine Vinegar
  • 1 tsp Brown Sugar
  • 1 tsp Sesame Oil
  • 1/2 Cup Honey
  • 1/2 tsp Chili Flakes
  • 2 Tbsp Sriracha
  • 2 Tbsp Mayo
  • 2 Tbsp Sesame Seeds
  • Salt and Pepper


Cube Salmon. Mix with soy sauce, brown sugar, sesame oil, and 1 tsp of the rice wine vinegar. Cover and refrigerate.

In a bowl, mix remaining rice wine vinegar, honey, chili flakes, and salt and pepper. Dice cucumbers and add to mixture.

In a serving bowl, lay out a bed of leafy greens. Top with salmon and pickled cucumbers.

Dice pink cocktail tomatoes and add to bowl.

Mix mayo and sriracha and drizzle over top.

Using a vegetable peeler, garnish the poke bowl with strands of carrot. Top with sesame seeds and serve cold.

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