Poke Bowl Recipe

with Shrimp and Salmon


You will love this recipe!


This Poke Bowl Recipe with Shrimp and Salmon is made with cooked fish, brown rice, and fresh vegetables. Packed with umami flavor, these bowls are perfect for when the poke craving hits!



– ½ cup uncooked brown rice  – 1 cup cooked shrimp from frozen and thawed – ½ Lime – 8 oz salmon filet – salt and pepper to taste – 1 teaspoon avocado oil – 2 teaspoon toasted sesame oil – ⅓ cup English cucumber sliced thin and halved – ⅓ cup shelled edamame – ¼ cup radishes sliced thin – ¼ cup Tempura Seaweed crushed – 1 small avocado sliced upon service – sesame seeds for garnish – 2 tablespoon mayonnaise – 1 teaspoon sriracha hot sauce

Steps 1 & 2


Cook the rice: Cook the rice according to package instructions, or preferred methods.

Make the spicy mayo: In a small bowl, mix together the mayo and sriracha hot sauce until incorporated.

Step 3


In a bowl, toss the cooked shrimp in lime juice. Pat the salmon filet dry, and season it. Let it sit for ten minutes, at room temperature.

Step 4


In a small skillet over medium heat, heat a ½ teaspoon of avocado oil. Add the salmon filet and cook until lightly browned. Flip it over and heat until cooked through, and the internal temperature reads 145 degrees F.

Transfer the cooked salmon filet to a bowl and flake with a fork. Stir in the sesame oil and mix until the fish is coated.



Place a serving of rice at the base of each bowl.

Add a portion of salmon and a portion of shrimp over the rice.

Add the prepped vegetables and avocado slices to each bowl, assembling so that each ingredient has its own spot in the bowl.

Add the seaweed crumbs and drizzle with the spicy mayo.



Serve immediately!

Recipe Details


For full recipe details, visit Sugarylogic.com or click the link below!