Hawaiian-inspired · rice bowl
Cooked Salmon Poke Bowls
Roasted salmon, rice, avocado, mango, cabbage, and lime make a colorful poke-style bowl without raw fish.
Total time30 min
Hands-on20 min
Cleanupmedium
Serves4
Cook
Make dinner
- 01
Heat the oven to 425°F. Brush salmon with tamari and sesame oil.
- 02
Roast for 10 to 14 minutes, until the thickest part reaches 145°F. Rest briefly and break into chunks.
- 03
Divide warm rice among four bowls and arrange salmon, avocado, mango, and cabbage on top.
- 04
Serve with lime wedges and extra tamari.
Make it work
Useful swaps
- Use cooked shrimp instead of salmon.
- Cucumber or edamame can replace mango.
Why this is a good weeknight call
The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
