Easy 10 Minute Poke Bowls
If you need a fast, healthy lunch that requires minimal prep, make these 10 minute salmon poke bowls. Fluffy rice, mild salmon salad, and a fresh edamame salad come together to make these seriously crave-worthy without the extra fuss.
I’ve been trying to eat more fish, but I don’t love super fishy flavors. When I saw boneless, skinless canned salmon at Costco, I knew it’d be perfect for an easy, mild (and more affordable) poke bowl. It’s low mercury, a great source of omega-3’s, and considered to be one of the safest fish to eat regularly. Here’s how I’ve been using it in this recipe!
What You’ll Need
Equipment
- Can opener
- Cutting board and knife
- Grater – if shredding your own carrots.
- Rice cooker – if you don’t already have leftover rice. Microwavable or instant rice also work great.
Ingredients
- White rice
- Canned salmon: Look for boneless, skinless wild caught pink salmon.
- Light mayo
- Non fat plain greek yogurt
- Edamame
- Carrots
- Mini cucumbers
- Red onion
- Sriracha chili sauce
- Soy sauce
- Rice vinegar
- Honey
- Sesame oil
- Green onion, sesame seeds, fresh lime: To garnish.
How To Make Them
- Make sure you’ve got rice: If you don’t have some leftover already, you’ll need a batch of rice. Rinse 1 cup rice until the water runs clear, then add to a rice cooker with 2 cups water and a big pinch salt. Run on the “white rice” setting. If you don’t have time for the rice cooker, use microwavable!
- Make the salmon salad: Use a can opener to open the salmon and drain well, getting as much water out as possible. Add to a mixing bowl along with mayo, yogurt, sriracha, soy sauce, rice vinegar, honey, and sesame oil. Mix until combined.
- Prep the edamame salad: To a separate mixing bowl, add shelled edamame, shredded carrots, cucumber, red onion, soy sauce, rice vinegar, honey, and sesame oil. Toss to mix.
- Assemble bowls: Build the bowls by dividing up the rice, salmon salad, and edamame salad evenly between 4 bowls (or if you are only eating one, use 1/4 of everything and store leftovers). Garnish with sesame seeds, green onion, fresh lime, and drizzle of sriracha if desired and enjoy!
Tips
- Customize: These are super easy to tweak based on your preferences. Use different veggies, add avocado, use brown rice instead of white, whatever you like! I also LOVE a big spoonful of pickled ginger.
- Refrigerate the canned salmon: I like a crispy cold bowl so I keep my canned salmon in the fridge. That way it’s chilled and ready to go whenever I want to use it.
- Drain well: Make sure to drain the salmon well to keep the mixture creamy, not watery.
- No rice vinegar?: Fresh lime juice or apple cider vinegar works too.
To Store
Store rice, salmon, and salad separately for best texture (up to 3 days). If I have lots of extra rice, I like to thinly flatten in freezer safe bags to store longer and easily reheat.
You’ll Also Love
- Quick and healthy tuna salad
- Easy ground sesame chicken bowls
- Easy burrito bowls
- Thai noodle salad with peanut dressing
As always, be sure to leave a rating and review down below if you make these easy 10 minute poke bowls, and don’t forget to tag me on Instagram so I can repost! ♡ Hope they make quick, healthy lunches a breeze. xx
Easy 10 Minutes Poke Bowls
Equipment
- Rice cooker optional
Ingredients
- 1 cup white rice (180 g dry) ~2 1/2 cups cooked
- 4 (6oz) cans boneless, skinless pink salmon (24 oz)
- 1/4 cup light mayo (60 g)
- 1/4 cup non fat plain greek yogurt (57 g)
- 2 tbsp sriracha chili sauce (42 g)
- 2 tbsp soy sauce (30 g)
- 1 tbsp rice vinegar (15 g)
- 1 tbsp honey (21 g)
- 1/2 tsp sesame oil (2 g)
- sesame seeds, green onion, fresh lime to garnish
Edamame Salad
- 1 cup shelled edamame (155 g)
- 1 cup shredded carrots (110 g)
- 2 cups mini cucumbers (270 g) thinly sliced or chopped
- 1/4 cup red onion (40 g) finely minced
- 2 tbsp soy sauce (30 g)
- 2 tbsp rice vinegar (30 g)
- 1 tbsp honey (21 g)
- 1 tsp sesame oil (5 g)
Instructions
- If you don't already have cooked rice, start by making a batch. Rinse rice until the water runs clear, then cook according to package instructions (I use a rice cooker on the "white rice" setting). Microwaveable or instant rice work too.
- For the salmon salad, open and drain the salmon, getting as much water out as possible. Add to a mixing bowl along with mayo, yogurt, sriracha, soy sauce, rice vinegar, honey, and sesame oil. Stir everything together well.
- Add all edamame salad ingredients to a separate mixing bowl and toss to combine.
- Build the bowls by dividing up equal parts rice, salmon, and salad. Garnish with sesame seeds, green onion, fresh limes, and more sriracha if desired and enjoy!
Notes
- For a single bowl, add 1/4 of each component (rice, salmon, salad). Store leftovers separately for best texture.
- Pickled ginger is also delicious in these.
Nutrition
This post may contain affiliate links. See footer for privacy policy and terms of use.
