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+ servings
A completed Poke Bowl with chopsticks

Poke Bowls with Shrimp and Salmon

Katelyn Theofanis
These Poke Bowls with Shrimp and Salmon are made with cooked fish, brown rice, and fresh vegetables. Packed with umami flavor, these bowls are perfect for when the poke craving hits!
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 2 servings
Calories 686 kcal


  • ½ cup uncooked brown rice You can also use sushi 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
  • cup English cucumber sliced thin and halved; *see note
  • cup shelled edamame
  • ¼ cup radishes sliced thin
  • ¼ cup Tempura Seaweed crushed
  • 1 small avocado sliced upon service
  • sesame seeds for garnish

Spicy Mayo

  • 2 tablespoon mayonnaise
  • 1 teaspoon sriracha hot sauce


  • 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.
  • Marinate and cook the fish: In a medium-sized bowl, toss the cooked shrimp in lime juice. Pat the salmon filet dry, and season it with salt and pepper. Let it sit for ten minutes, at room temperature, before cooking. In a small non-stick skillet over medium heat, heat a ½ teaspoon of avocado oil. Add the salmon filet and cook until lightly browned about 3-5 minutes. 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.
  • Assemble the bowls: 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. Finish with a sprinkle of sesame seeds. Serve immediately.


  • Persian cucumbers work well in this recipe too. 
  • Use a pastry bag or zip-top bag with the corner cut off to drizzle the spicy mayo over each bowl.


Calories: 686kcalCarbohydrates: 50gProtein: 31gFat: 41gSaturated Fat: 6gPolyunsaturated Fat: 14gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 68mgSodium: 210mgPotassium: 1366mgFiber: 10gSugar: 2gVitamin A: 233IUVitamin C: 21mgCalcium: 72mgIron: 3mg
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