Easy Leftover Salmon Poke Bowl Idea
Easy Leftover Salmon Poke Bowl Idea is a easy Hawaiian recipe that serves 2. 610 calories per serving. Recipe by MadeByDrei on YouTube.
Prep: 15 min | Cook: 23 min | Total: 48 min
Cost: $20.59 total, $10.30 per serving
Ingredients
- 200 g Salmon Fillet (skin on, fresh or leftover cooked)
- 1 cup White Short-Grain Rice (rinsed before cooking)
- 2 tbsp Mayonnaise (regular mayo, used as base for quick‑pickled mayo)
- 1 tsp Sesame Oil (toasted sesame oil for flavor)
- 2 tbsp Red Onion (finely diced)
- 1 tbsp Bibimbap Sauce (leftover Korean bibimbap sauce, adds spice)
- 1/4 cup Cucumber (seedless, diced)
- 1/4 medium Avocado (ripe, diced)
- 1 tbsp Fried Onions (store‑bought or homemade)
- 2 tbsp Salmon Skin (fried until crisp, then flaked)
- 1 tsp Furikake (optional garnish)
Instructions
Cook the Rice
Rinse 1 cup of short‑grain rice until water runs clear. Add to a rice cooker with 1¼ cups water (or to a pot, bring to boil then simmer covered). Cook for about 15 minutes, then let rest 5 minutes before fluffing.
Time: PT15M
Temperature: 100°C
Prepare the Spicy Mayo Sauce
In a mixing bowl combine 2 tbsp mayonnaise, 1 tsp toasted sesame oil, 2 tbsp finely diced red onion, and 1 tbsp bibimbap sauce. Stir until smooth.
Time: PT5M
Dice the Salmon
If using raw salmon, cut into 1‑inch cubes. If using cooked leftover salmon, simply break into bite‑size pieces.
Time: PT5M
Fry the Salmon Skin
Heat the skillet over medium‑high heat (about 180°C) with a thin drizzle of oil. Add the salmon skin, skin side down, and fry 3‑4 minutes until crisp. Flip briefly, then remove and place on paper towels. Once cool, crumble into flakes.
Time: PT5M
Temperature: 180°C
Fry the Onions
In the same skillet, add a little more oil if needed and toss in thinly sliced onion. Fry 2‑3 minutes until golden and fragrant.
Time: PT3M
Temperature: 180°C
Assemble the Poke Bowl
Divide the cooked rice between two bowls. Top with diced salmon, drizzle the spicy mayo sauce, then add cucumber, avocado, flaked salmon skin, fried onions, and a sprinkle of furikake if using.
Time: PT5M
Nutrition Facts
- Calories
- 610
- Protein
- 30g
- Carbohydrates
- 70g
- Fat
- 20g
- Fiber
- 5g
Dietary info: Pescatarian, Gluten‑Free (if using gluten‑free bibimbap sauce), Dairy‑Free
Allergens: Fish, Sesame, Soy (in mayo and bibimbap sauce), Potential gluten if bibimbap sauce contains wheat
Ingredient Substitutions
- Instead of Salmon Fillet: canned salmon, tuna steak
- Instead of White Short-Grain Rice: sushi rice, jasmine rice
- Instead of Mayonnaise: sriracha mayo, vegan mayo
- Instead of Sesame Oil: neutral oil with a few drops of sesame essence
- Instead of Red Onion: scallions, shallots
- Instead of Bibimbap Sauce: sriracha, gochujang mixed with mayo
- Instead of Cucumber: zucchini
- Instead of Avocado: mango
- Instead of Fried Onions: toasted sesame seeds
- Instead of Salmon Skin: crispy pork belly bits
- Instead of Furikake: toasted sesame seeds
Equipment Needed
- Rice Cooker or Pot
- Non‑Stick Skillet
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Wooden Spoon or Spatula
- Measuring Spoons
- Fine Mesh Sieve (optional)
Critical Steps — Do Not Skip
- Fry salmon skin until crisp for texture
- Cook rice properly and let it rest
- Mix the spicy mayo sauce thoroughly
Chef Tips from the Video
- Use sushi‑grade salmon for the best texture and flavor.
- A rice paddle (shamoji) helps fluff the rice without crushing it.
- For extra crunch, sprinkle toasted sesame seeds on top.
Troubleshooting
Salmon skin is soggy instead of crisp.
Pat the skin dry before frying, use a hot non‑stick skillet, and avoid crowding the pan so steam can escape.
Rice turns mushy.
Rinse the rice thoroughly and use the correct water‑to‑rice ratio; let the rice rest uncovered for a few minutes after cooking.
Sauce is too thick.
Thin the sauce with a teaspoon of water or rice vinegar until desired consistency.
Storage
Refrigerator: Store components separately in airtight containers for up to 2 days. Assemble just before eating.
Freezer: Do not freeze assembled bowl; cooked rice can be frozen for up to 1 month.
Room temperature: Do not leave assembled bowl at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the rice a day ahead and reheat gently in the microwave with a splash of water.
- Prepare the spicy mayo sauce and store in a sealed jar for up to 3 days.
- Fry the salmon skin and onions ahead of time; keep them crisp in a paper‑towel‑lined container.
Frequently Asked Questions
What is the cultural significance and history of salmon poke bowl in Hawaiian cuisine?
Poke originated in Hawaii as a simple snack of diced raw fish seasoned with local ingredients like soy sauce, seaweed, and sesame oil. Over time, it evolved to include a variety of proteins, including salmon, and modern toppings such as avocado and crunchy fried elements.
What are the traditional regional variations of poke bowl in Hawaiian cuisine?
Traditional Hawaiian poke uses ahi tuna, soy sauce, limu (seaweed), and inamona (roasted kukui nut). Modern variations add ingredients like salmon, spicy mayo, kimchi, and Korean bibimbap sauce, reflecting the islands' multicultural influences.
How is salmon poke bowl authentically served in Hawaii?
In Hawaii, poke is often served over a bed of short‑grain rice or mixed greens, topped with simple garnishes like sliced scallions, sesame seeds, and sometimes a drizzle of shoyu‑based sauce. The dish is eaten with chopsticks or a spoon.
What occasions or celebrations is salmon poke bowl traditionally associated with in Hawaiian culture?
Poke is a staple at casual gatherings, beach picnics, and family barbecues in Hawaii. It’s also popular at luau buffets and as a quick lunch for surfers and fishermen.
What makes salmon poke bowl special or unique in Hawaiian cuisine?
The combination of fresh, high‑quality fish with bright, umami‑rich sauces and contrasting textures—soft rice, creamy avocado, and crispy salmon skin—embodies the Hawaiian love for balance and island flavors.
What are the most common mistakes to avoid when making salmon poke bowl at home?
Common errors include over‑cooking the salmon skin, using too much sauce which drowns the fresh fish, and not rinsing the rice which leads to a gummy texture. Keep the skin crisp, balance sauce, and rinse rice well.
Why does this salmon poke bowl recipe use bibimbap sauce instead of traditional sriracha?
Bibimbap sauce adds a complex Korean flavor profile—sweet, spicy, and slightly fermented—that pairs well with the sesame‑mayo base and gives the bowl a unique twist while still delivering heat.
Can I make salmon poke bowl ahead of time and how should I store it?
Yes. Cook the rice, fry the salmon skin, and prepare the sauce up to 2 days in advance, storing each component in airtight containers in the refrigerator. Assemble just before serving to keep textures fresh.
What texture and appearance should I look for when frying salmon skin for the poke bowl?
The skin should be golden‑brown, fully crisp, and easily break into shards. It should not be rubbery or soggy, which indicates insufficient heat or moisture.
What does the YouTube channel MadeByDrei specialize in?
The YouTube channel MadeByDrei focuses on creative, budget‑friendly home cooking, often turning leftovers into flavorful meals and sharing practical kitchen hacks for everyday cooks.
How does the YouTube channel MadeByDrei's approach to Hawaiian‑inspired cooking differ from other cooking channels?
MadeByDrei emphasizes using pantry staples and leftovers, simplifying traditional Hawaiian dishes without sacrificing flavor, whereas many other channels stick to more elaborate, ingredient‑heavy versions.
Last updated: September 2, 2026
