Love poke bowls as much as I do? Stop paying over $15 for them at a restaurant, and learn how to make them with this easy poke bowl recipe!

One of my absolute favourite lunches (YES it’s another bowl!) is a poke bowl. The combo of the salmon, all the spiciness, and all the veggies is so satisfying!

When I found some single packs of salmon poke at Costco Canada for only about $4 per serving, I knew this was the perfect way to enjoy poke bowls at home for a fraction of the cost of eating out. Here’s how I make my easy poke bowls!

Ingredients

Dom Reserves Singles Salmon Poke (from Costco Canada)
Frozen Cauliflower Rice (from Costco Canada) or regular white or brown rice
olive oil
spinach
roasted seaweed (optional)
cucumber & cherry tomatoes
avocado
Everything Bagel seasoning
spicy mayo

See recipe card for quantities.

Instructions

Defrost one serving of the salmon poke overnight in your fridge, then prepare the rice as per the package directions. I buy the Costco frozen cauliflower rice and it only takes about 5 mins to saute.

Chop the veggies & avocado into bite-sized pieces. Assemble your poke bowl by layering the salmon, avocado & vegetables over the rice. Finish with a drizzle of spicy mayo.

Hint: You can prep the rice before hand and store it in the fridge for up to 5 days to make this easy poke bowl recipe even quicker to create.

Here’s a variation of this bowl with roasted seaweed and white rice instead of cauliflower rice

Substitutions

Cauliflower rice – instead of cauliflower rice, you can use white rice, brown rice, or even quinoa
Salmon poke – you can swap the salmon poke singles for cooked, chopped salmon
Vegetables – use any of your favourite, chopped veggies in this bowl. I usually like cucumber, tomatoes and/or roasted seaweed strips.

Storage

You can store the separate ingredients in air-tight containers in the fridge for up to 5 days. This does not store well together.