Wild Salmon Poke Bowl

For this versatile dish we used Cold Country Salmon’s Sockeye Salmon, a “beyond sushi grade” fish. There are many different variations of Poke, but the elements include raw fish, a soy sauce based dressing, and aromatics. You can eat over steamed rice or on its own. Add your favorite veggies in a beautiful display, then mix it all together to eat!


  • 12 ounces sushi-grade wild caught Salmon, cut into 1/2-inch cubes
  • 3 ounces sweet onion, cut into 1/4-inch dice
  • 1 scallion, thinly sliced
  • 1 teaspoon white or black sesame seeds, or a mix
  • 1 tablespoon soy sauce or tamari, more or less to taste
  • 2 teaspoons toasted sesame oil, more or less to taste
  • 1 teaspoon honey, more or less to taste
  • 1/4 teaspoon ume plum vinegar (optional)
  • 1 teaspoon crushed red pepper, to taste (optional)
  • 1/2 teaspoon sea salt
  • 1 cup cooked brown rice¬†
  • 1/2 an avocado, thinly sliced
  • 1 sheet nori, torn into pieces

Other ingredient ideas:

  • Edamame
  • Kimchi
  • Baby greens or microgreens
  • Pickled Ume plum
  • Serrano pepper
  • Quinoa
  • Rice paper wraps (wrap it to make a finger food appetizer!)

Add salmon, onion, scallion, sesame seeds, soy sauce, sesame oil, honey, and crushed red pepper to bowl. Season with a small pinch of kosher salt and gently fold to combine. Taste and adjust with more soy sauce, sesame oil, honey, or crushed red pepper as desired. Let sit 5 minutes at room temperature, then serve on top of steamed rice.