Try this easy salmon poke bowl, then check out more salmon recipes such as our sesame-crusted salmon, smoked salmon pasta, healthy fish cakes and healthy salmon pasta.

Looking for more bowl food ideas? Try our ahi poke bowls, chirashi sushi bowl, vegan buddha bowl, aubergine teriyaki bowl and vegan burrito bowl, plus plenty more.


  • 120g sushi rice, rinsed and drained
  • 2 tsp rice vinegar
  • a pinch caster sugar
  • a handful sugar snap peas, sliced lengthways
  • 1 red pepper, sliced
  • 1 carrot, peeled into ribbons or shredded
  • 2 spring onions, thinly sliced at an angle
  • 2 tsp vegetable oil
  • 200g skinless salmon fillet, diced into 3cm pieces
  • 1 tsp sesame seeds, toasted


  • 1 tbsp soy sauce
  • 2 tsp toasted sesame oil
  • 1 tbsp sriracha
  • 1 lime, juiced


  • STEP 1

    Cook the sushi rice following pack instructions, tip onto a plate, spoon over the rice vinegar and sprinkle over the sugar and a little salt. Mix then leave to cool completely.

  • STEP 2

    Divide the rice between two bowls and top with little piles of sugar snap peas, red pepper, carrots and spring onions.

  • STEP 3

    Whisk together the dressing ingredients.

  • STEP 4

    Heat a non-stick frying pan to hot and cook the salmon cubes for 1 minute on each side, turning so they get browned all over but still remain slightly undercooked. Gently spoon into the dressing bowl and toss.

  • STEP 5

    Spoon the salmon onto the bowls along with any dressing, then top with the sesame seeds.

Take a look at more of our salmon recipes...

Lime Salmon Recipe With Salsa Greens


Adam Bush Chef Portrait
Adam BushDeputy food editor

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