Fresh, bright, and ready in minutes.

Poké started in Hawaii as a simple fisherman’s preparation — just fresh fish, salt, and seaweed — and has become beloved everywhere for good reason. Our version builds on those roots with sushi-grade salmon, a savory-sweet marinade, and as many toppings as you like. It’s the kind of meal that feels indulgent but comes together fast.

What You’ll Need

For the salmon:

• 1 lb sushi-grade salmon, skin removed, cut into ¾-inch cubes
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon honey or sugar
• 1 teaspoon sriracha or chili garlic sauce (adjust to taste)
• 2 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds

For the bowls:

• 2 cups cooked short-grain white rice or sushi rice, warm
• 1 avocado, sliced
• ½ cucumber, thinly sliced or julienned
• 1 cup edamame, shelled and cooked
• ¼ cup shredded carrots
• 4 radishes, thinly sliced
• Pickled ginger, for serving
• Spicy mayo: 3 tablespoons mayonnaise + 1–2 teaspoons sriracha, stirred together
• Furikake or nori strips (optional but excellent)

How to Make It

In a bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, and sriracha. Add the cubed salmon and toss gently to coat. Let marinate for at least 10 minutes — no more than 30, or the texture will change.

While the salmon marinades, prepare your rice and toppings.

To assemble: divide warm rice between two bowls. Arrange the salmon and toppings over the rice — avocado, cucumber, edamame, carrots, radishes, and pickled ginger. Drizzle with spicy mayo and sprinkle with sesame seeds and furikake if using.

Serve immediately.

A Note from Belles

We carry sushi-grade salmon at the market. If you’re making poké, ask us specifically — freshness and quality matter more here than in any cooked preparation.