Marinated salmon poke bowl with soba noodles

These salmon poke bowls are fantastic as a quick dinner or tasty workday lunch. Simply leave the salmon to marinate while you prepare the rest of your ingredients and you have a fresh and healthy meal at the ready!

By Jo Wilcox
  • 20 mins preparation
  • Serves 4
  • Print


  • 450 g fresh skinned and boned salmon, diced
  • 1/4 cup lime juice
  • 1 tbsp finely grated lime zest
  • 1 tbsp sweet chilli sauce*
  • 1 tbsp sesame oil
  • 200-300 g pre-cooked soba noodles*
  • 1 tbsp finely sliced pink ginger
  • 1-2 tbsp soy or ponzu sauce*
  • 1 carrot, peeled and cut into fine strips
  • 1 1/2 cups frozen shelled edamame beans, rinsed in boiling water then drained
  • 1 cup spiralised beetroot or grated beetroot
  • 1 small avocado, flesh sliced
  • Black sesame seeds, nori (seaweed) sheets and 4 lime wedges, to serve


  • 1
    Toss salmon with lime juice and zest, sweet chilli and sesame oil and leave to marinate for about 10 minutes (see notes).
  • 2
    Pour boiling water over the pre-cooked noodles and leave for 5 minutes to soften. Drain and toss with the pink ginger and soy or ponzu sauce.
  • 3
    Arrange noodles in 4 bowls or containers and top with salmon, carrot, beans, beetroot and sliced avocado. Garnish with sesame seeds and flakes of seaweed and add a lime wedge for squeezing.


*Check label if eating gluten free. If you prefer the salmon's texture to feel less raw, marinate for 1-2 hours in the fridge. You can also use cooked prawns or cooked chicken in place of the salmon; marinate in the same way.