Quick and Easy Salmon Poke Bowl

Total Time: Prep: 25 min. + chilling Cook: 5 min.´╝îMakes: 2 servings


  • 1/2 cup uncooked sushi (short grain) rice
  • 1/4 cup cider vinegar
  • 1-1/2 teaspoons sugar
  • 1/2 small red onion, thinly sliced
  • 3 tablespoons mayonnaise
  • 2 teaspoons Sriracha chili sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon honey
  • 2 pouches (2-1/2 ounces each) Chicken of the Sea® pink salmon
  • 1 medium ripe avocado, peeled and sliced
  • 1/4 small cucumber, thinly sliced
  • 1/2 cup alfalfa or bean sprouts
  • Optional: Sliced green onions and sesame seeds


  1. Cook rice according to package directions. Meanwhile, in a resealable jar, whisk vinegar and sugar until dissolved; add red onion. Seal and refrigerate 30 minutes or up to 2 weeks. In a small bowl, stir together mayonnaise and chili sauce; refrigerate, covered, until serving.
  2. In a medium bowl, mix soy sauce, sesame oil and honey; add salmon, toss to combine. To serve, divide rice between 2 serving bowls. Top with salmon mixture, avocado, cucumber, sprouts, pickled onions, spicy mayonnaise and, if desired, green onions and sesame seeds.


1 bowl: 545 calories, 29g fat (5g saturated fat), 33mg cholesterol, 910mg sodium, 52g carbohydrate (5g sugars, 7g fiber), 18g protein.

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