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Teriyaki salmon poke bowl

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Loaded with edamame, veggies and pickled ginger, this teriyaki salmon poke bowl recipe is an easy and delicious midweek meal idea. Topped with sesame seeds, this dish is sure to satisfy.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes, + 15 mins marinating time
Teriyaki salmon poke bowl


  • 2 Coles Australian Skinless Salmon Portions, cut into 2cm pieces
  • 2 tbs teriyaki marinade
  • 400g edamame or broad beans
  • 1 tbs olive oil
  • 450g pkt microwavable brown rice
  • 400g pkt Coles Poke Slaw Kit
  • 1 Lebanese cucumber, thinly sliced crossways
  • 2 spring onions, thinly sliced
  • pickled ginger, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the salmon and marinade in a bowl. Place in the fridge for 15 mins to develop the flavours.
  2. Step 2

    Cook the edamame or broad beans in a large saucepan of boiling water following packet directions. Peel. Place in a bowl.
  3. Step 3

    Heat oil in a large non-stick frying pan over medium heat. Cook salmon, turning, for 4-5 mins or until golden or cooked to your liking.
  4. Step 4

    Meanwhile, heat the rice following packet directions. Place the salad mix from the salad kit in a large bowl. Add half the dressing from the salad kit and toss to combine.
  5. Step 5

    Divide the rice among serving bowls. Top with the salad mixture, edamame or broad beans, salmon, cucumber, spring onion and ginger. Sprinkle with the sesame seeds from the salad kit and drizzle with remaining dressing.