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Easy Salmon Poke Bowl (with Mango + Spicy Mayo)

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This recipe combines all the delicious flavors of sushi in a fun poke bowl form. Filled with salmon, rice, veggies, mango, avocado and any other of your favorite sushi additions, they’re quick and easy to make and easily customizable. Each bowl is loaded with protein, healthy fat and carbs. Basically, it’s the ultimate well-balanced meal!



For the Salmon Poke:

  • 1/2 pound sushi grade salmon, cut into 1/2″ cubes (skin removed)
  • 4 & 1/2 teaspoons Bragg’s liquid aminos
  • 1 & 1/2 teaspoons lemon juice
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup chopped green or white onion

For the Bowl:


  1. In a medium bowl (or Ziploc baggie), gently combine fish with liquid aminos, lemon juice, crushed red pepper and chopped green onion. Cover the bowl with plastic wrap. Refrigerate the poke for 15+ minutes, while you prepare the bowls. (Nothing is worse than lukewarm poke, so make sure to serve it COLD).
  2. Peel, cube or thinly slice your toppings.
  3. Serve chilled poke in two bowls over warm rice (or base of your choice). Layer toppings and drizzle with Spicy Mayo. Enjoy!


1/2 cup rice uncooked yields approximately 1 cup cooked (although we typically make extra for leftovers).

Always check for FfL-friendly ingredients.

We recommend wild-caught seafood and organic ingredients when feasible.


Gluten-free: For a gluten-free version, check for gluten-free ingredients.

Dairy-free: For a dairy-free version, omit the Spicy Asian Mayo.

Soy sauce can be used in place of liquid aminos (but is not gluten-free).

  • Prep Time: 15 min
  • Cook Time: 15 min
  • Category: Recipes
  • Method: Too Easy, 30 Minute Meals