Grilled Salmon Poke Bowl (Gluten-Free)

How to Make Grilled Salmon Poke Bowl (Gluten-Free)

1. 1

   Step 1: Cook the grain base

   Rinse 1 cup short-grain sushi rice (or 1 cup quinoa) under cold water until water runs clear. Cook according to package instructions (rice: about 18–20 minutes; quinoa: about 12–15 minutes) and then fluff. While still warm, fold in 2 tablespoons of the rice vinegar to lightly season the grains; keep covered and warm until assembly.

   For this step

   • 1 cupShort-grain sushi rice or quinoa (uncooked, your choice)
   • 3 tbspRice vinegar
   
2. 2

   Step 2: Make quick-pickled cucumber

   Thinly slice 1/2 English cucumber and place in a bowl. Whisk 1 tablespoon rice vinegar with 1 tablespoon sugar and a pinch of salt, pour over cucumber, toss, and let sit at room temperature at least 10 minutes (or refrigerate up to 2 hours). These pickles bring brightness and can be made while the rice cooks.

   For this step

   • 1 tbspGranulated sugar
   • 1/2 mediumEnglish cucumber
   
3. 3

   Step 3: Whisk the tamari–coconut-aminos dressing (make ahead)

   In a small bowl combine 3 tablespoons gluten-free tamari, 1 tablespoon coconut aminos, and 1 tablespoon toasted sesame oil; whisk until smooth. Taste and adjust (add a little honey or more tamari if you like it sweeter or saltier). Make-ahead: store in an airtight jar in the fridge up to 5 days and bring to room temperature before using.

   For this step

   • 3 tbspTamari (gluten-free)
   • 1 tbspCoconut aminos
   • 1 tbspSesame oil
   
4. 4

   Step 4: Char the salmon (fast weeknight grill hack)

   Pat salmon dry and lightly brush or toss with a tablespoon of the dressing. Grill skin-side down over a hot grill or preheated cast-iron grill pan for 3–5 minutes, then flip and cook 2–4 more minutes until charred at the edges and cooked to your liking (target 125–130°F / 52–54°C for medium-rare, 140°F / 60°C for well done). Weeknight hack: if you don't have an outdoor grill, heat a cast-iron skillet until smoking, sear the salmon skin-side down and finish under a hot broiler for 2–3 minutes to get the same char without extra time.

   For this step

   • 1 lbSalmon fillets (about 1 lb / 450 g), skin on or off
   
5. 5

   Step 5: Assemble the bowls

   Divide the warm rice or quinoa between two bowls (about 1½ cups / 350g per serving). Top each with flaked charred salmon, a handful of quick-pickled cucumber, sliced scallions, and a sprinkle of toasted sesame seeds. Optional toppers: sliced avocado, shredded nori, or gluten-free furikake; drizzle with extra dressing to finish.

   For this step

   • 3 stalksScallions (green onions)
   • 1 tbspToasted sesame seeds
   
6. 6

   Step 6: Finish, serve, and gluten-free swaps

   Serve immediately with lime wedges if desired. Gluten-free swaps/notes: use only certified gluten-free tamari (not regular soy sauce) and coconut aminos; choose gluten-free furikake or skip nori flakes that may contain soy sauce; use gluten-free sriracha or kewpie mayo if adding spicy mayo. Leftovers: store components separately up to 2 days for best texture.
   

1. Rinse 1 cup short-grain sushi rice (or 1 cup quinoa) under cold water until water runs clear. Cook according to package instructions (rice: about 18–20 minutes; quinoa: about 12–15 minutes) and then fluff. While still warm, fold in 2 tablespoons of the rice vinegar to lightly season the grains; keep covered and warm until assembly.
2. Thinly slice 1/2 English cucumber and place in a bowl. Whisk 1 tablespoon rice vinegar with 1 tablespoon sugar and a pinch of salt, pour over cucumber, toss, and let sit at room temperature at least 10 minutes (or refrigerate up to 2 hours). These pickles bring brightness and can be made while the rice cooks.
3. In a small bowl combine 3 tablespoons gluten-free tamari, 1 tablespoon coconut aminos, and 1 tablespoon toasted sesame oil; whisk until smooth. Taste and adjust (add a little honey or more tamari if you like it sweeter or saltier). Make-ahead: store in an airtight jar in the fridge up to 5 days and bring to room temperature before using.
4. Pat salmon dry and lightly brush or toss with a tablespoon of the dressing. Grill skin-side down over a hot grill or preheated cast-iron grill pan for 3–5 minutes, then flip and cook 2–4 more minutes until charred at the edges and cooked to your liking (target 125–130°F / 52–54°C for medium-rare, 140°F / 60°C for well done). Weeknight hack: if you don't have an outdoor grill, heat a cast-iron skillet until smoking, sear the salmon skin-side down and finish under a hot broiler for 2–3 minutes to get the same char without extra time.
5. Divide the warm rice or quinoa between two bowls (about 1½ cups / 350g per serving). Top each with flaked charred salmon, a handful of quick-pickled cucumber, sliced scallions, and a sprinkle of toasted sesame seeds. Optional toppers: sliced avocado, shredded nori, or gluten-free furikake; drizzle with extra dressing to finish.
6. Serve immediately with lime wedges if desired. Gluten-free swaps/notes: use only certified gluten-free tamari (not regular soy sauce) and coconut aminos; choose gluten-free furikake or skip nori flakes that may contain soy sauce; use gluten-free sriracha or kewpie mayo if adding spicy mayo. Leftovers: store components separately up to 2 days for best texture.