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Salmon Poke Bowl


  • 80g skinless salmon fillet, cut into bite-sized pieces
  • 1 tbsp Kikkoman Gluten Free Soy Sauce
  • 1 lemon, juiced
  • ½ tsp sesame seeds
  • Salt to taste


  • 80g frozen edamame pods
  • 1 tbsp Kikkoman Gluten Free Soy Sauce

For your bowl: 

  • 2 handfuls of lettuce mix/salad mix
  • ¼ cucumber, chopped
  • 1 mango cheek, cut into small cubes
  • 80g cooked rice
  • Optional: coriander, 1/8 avocado cut into small pieces, roasted seaweed, more sesame seeds

Kikkoman sauce used in this recipe

25 min
Cook time
15 min
Prep time

Salmon Poke Bowl

You have to try this great meal for summer – it’s easy, quick, and a bomb of flavours! Marinating the salmon in soy sauce to taste, enhances the flavour in this dish without overpowering it.


  1. For the salmon, combine all the ingredients and let it marinate in the fridge for 15 minutes.
  2. Preheat a non-stick pan, cook the edamame pods for 1-2 minutes until they start getting a little golden on the outside. Add the soy sauce and cook for another minute. Remove and set aside.
  3. To assemble, place the 2 handfuls of lettuce/salad mix into a medium bowl (this forms the base). Top the salad mix with rice, the marinated salmon and edamame, cucumber, and mango. Garnish with fresh coriander, avocado, roasted seaweed and sesame seeds.

Key tip

You can make this meal completely plant based by substituting the salmon with tofu (you’ll need to pan-fry or air fry it) or more edamame pods.

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