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Hawaiian-style smoked salmon poké recipe

Hawaiian-style smoked salmon poké recipe

6 ratings

Poké is a raw or cured fish salad from Hawaii which uses a combination of delicious, fresh ingredients. This colourful dish topped with mango, smoked salmon, edamame and radishes makes for a flavour-packed lunch or dinner for under 450 calories. See method

  • Serves 4
  • 5 mins to prepare and 50 mins to cook
  • 433 calories / serving
  • Dairy-free


  • 250g giant wild rice or brown rice
  • 2 limes, juiced
  • 2 tbsp reduced-salt soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 1 small ripe mango, peeled and cut into 1.5cm chunks
  • 150g pack cooked edamame beans

  • 240g pack radishes, sliced
  • 4 spring onions, trimmed and cut into thin matchsticks
  • 200g Finest wild Alaskan smoked salmon
  • 1 tbsp sesame seeds
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    3g 15%
  • Sugars

    8g 9%
  • Salt

    2.3g 38%

of the reference intake
Carbohydrate 51g Protein 21.5g Fibre 4.7g


  1. Cook the rice according to the pack instructions. Drain, cover and set aside.
  2. Meanwhile, whisk together the lime juice, soy sauce, sesame oil and vinegar to make a dressing.
  3. Put the mango, edamame beans, radishes and half the spring onions in a large mixing bowl, pour over half the dressing and gently toss together.
  4. Divide the rice between 4 bowls and top with the mango and vegetable mix. Arrange the smoked salmon over the top, then drizzle over the remaining dressing. Garnish with the rest of the spring onions and sprinkle over sesame seeds to serve.

Tip: To make this poké bowl gluten-free, swap the soy sauce for tamari.

See more Salmon recipes

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