Salmon Poke Bowl with Spicy Sauce || gluten free, paleo, high protein || Eat Spin Run Repeat

Salmon Poke Bowl with Spicy Sauce

  • Author: Angela @ Eat Spin Run Repeat
  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Total Time: 15 minutes
  • Yield: 1 serving 1x


Salmon sushi meets Hawaiian poke with this sweet and spicy bowl of rainbow-coloured goodness.



  • 1 cup chopped lettuce of choice (I used Inspired Greens butter lettuce)
  • 1/3 cup diced cucumber cubes
  • 1/3 cup diced mango cubes
  • 1/4 cup diced avocado cubes
  • 1/4 cup julienne cut carrots
  • 1/4 cup shredded purple cabbage
  • 100g sushi-grade wild Pacific salmon, sliced into small cubes
  • to garnish: sesame seeds, pickled ginger, lime wedges and cilantro, all optional.
For the spicy sauce (you will have leftovers):
  • 1 tbsp almond butter
  • 3 tbsp rice vinegar
  • 1 1/2 tsp sriracha sauce
  • 1 1/2 tsp low-sodium tamari


  • Make the sauce: Whisk or shake together all ingredients in a small jar.
  • Arrange the lettuce in the bottom of a bowl, using some leaves to line the sides.
  • Prepare all remaining ingredients as indicated above.
  • In a small bowl, combine the cucumber, mango and avocado. Pour it into the lettuce-lined bowl, followed by the julienned carrot and shredded purple cabbage.
  • In the same bowl you mixed the cucumber, mango and avocado in, toss the sushi salmon cubes in about 1 tbsp spicy sauce. Add the cubes to the poke bowl.
  • Drizzle lime juice over top if desired and sprinkle with sesame seeds. Serve with optional garnishes and remaining spicy sauce on the side.
  • Category: lunch
  • Method: no cook
  • Cuisine: Hawaiian