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–+ servings
Finished cooked salmon poke bowl garnished with sesame seeds.

Air Fryer Salmon Poke Bowl Recipe

This Cooked Salmon Poke Bowl delivers all the classic poke bowl flavors with tender cooked salmon, fluffy rice, and a bold, savory sauce. It’s an easy, approachable way to make restaurant-style poke bowls at home without using raw fish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 to 4 bowls (depends on how hungry you are!)
Course: Main Course
Cuisine: American, Hawaiian
Calories: 608
Ingredients Method Nutrition Notes

Ingredients
  

For the Salmon:
  • 1 lb salmon skin removed and diced into cubes
  • ¼ cup poke sauce recipe below, reserve remaining sauce to drizzle on bowl
For the Rice:
  • 1 ½ cups of long grain white rice rinsed
  • 3 cups water
  • 1 tsp oil
  • 1 tsp salt
For the Poke Bowl Sauce:
  • ½ tsp sesame oil
  • 1 tsp rice vinegar
  • ½ cup low sodium soy sauce
  • 1 garlic clove
  • Juice of ½ lime
  • 1 tsp sriracha more to taste
Toppings:
  • Cucumber
  • Edamame
  • Avocado
  • Shredded carrots

Method
 

  1. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, minced garlic, lime juice, and sriracha until smooth. Taste and adjust the heat by adding more or less sriracha as desired. Reserve 1/4 cup of the sauce for the marinade. Set the rest of the sauce aside for serving.
  2. Add the cubed salmon to 1/4 cup poke bowl sauce and gently toss to coat. Let it marinate while you prepare the other components.
  3. Rinse the rice under cold water. In a medium pot, combine the rice, water, oil, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes, or until the rice is tender and water is absorbed. Fluff with a fork and set aside.
  4. Lightly spray the air fryer basket with oil or line it with parchment paper made for air fryers. Place the salmon cubes in a single layer, leaving space between each piece. Air fry at 400°F for 7–9 minutes, shaking the basket halfway through, until the salmon is cooked through and caramelized on the edges. (Cook time may vary slightly depending on the size of the cubes.)
  5. Divide the cooked rice evenly among four bowls. Top each with the salmon, cucumber slices, edamame, avocado, and shredded carrots. Drizzle the spicy sauce over the top and serve immediately.

Nutrition

Serving: 1bowlCalories: 608kcalCarbohydrates: 78gProtein: 43gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 83mgSodium: 3504mgPotassium: 1044mgFiber: 2gSugar: 1gVitamin A: 63IUVitamin C: 1mgCalcium: 70mgIron: 3mg

Notes

  • Cut the salmon into evenly sized cubes. Try to keep your salmon pieces roughly the same size so they cook evenly in the air fryer!
  • Don’t overcrowd the air fryer basket. Giving the salmon cubes a little space allows hot air to circulate properly, which creates lightly caramelized edges instead of steamed fish.
  • Marinate briefly, not too long. Since the sauce contains soy sauce and acid from lime juice, a short marinade is all you need. Letting the salmon sit too long can affect the texture, especially once it’s cooked. No need to marinade for longer than about 30 minutes!

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