Kodiak poke bowl with sockeye salmon cubes, avocado, cucumber, purple cabbage, carrots, radish, and peas over rice.

The Kodiak Bowl was a customer favorite from our original food truck — a hearty, colorful poke bowl that stands out with a few unexpected toppings. Fresh sockeye salmon cubes marinated in a tangy-sesame sauce are layered over rice and paired with crisp cucumber, creamy avocado, and vibrant carrots. But what makes this bowl truly “Kodiak” are the bold extras — crunchy radish, purple cabbage, and sweet green peas — a rustic mix that’s as wild and satisfying as the island itself.

Recipe courtesy of Manell Prevot

  • Prep Time:

    20 minutes

  • Cook Time:

    20 minutes

  • Total Time:

    50 minutes (includes 30-minute marination)

  • Servings:

    2

  • Ingredients:

    For the Poke Salmon

    • ½ lb sushi-grade sockeye salmon, cut into ¾-inch cubes
    • ¼ cup soy sauce
    • 1 tsp rice vinegar (or apple cider vinegar)
    • 1 tsp sriracha (or chili paste)
    • 1 tsp sesame oil

    For the Bowl

    • 2 cups cooked white rice (warm or room temp)
    • ½ cucumber, thinly sliced
    • 1 avocado, diced
    • ½ cup shredded carrots
    • ½ cup shredded purple cabbage
    • 3–4 radishes, thinly sliced
    • ½ cup green peas (fresh or thawed from frozen)
    • Sesame seeds or furikake, for garnish

  • Instructions:

    1. Cook the rice: Rinse rice until the water runs clear. Cook according to package instructions (about 15–20 minutes), then let rest covered for 5 minutes. Fluff and allow to cool slightly.
    2. Marinate the salmon: In a bowl, whisk soy sauce, rice vinegar, sriracha, and sesame oil. Add cubed salmon and toss gently to coat. Cover and refrigerate for at least 30 minutes.
    3. Prep the toppings: While the salmon marinates and the rice cools, prepare cucumber, avocado, carrots, cabbage, radishes, and peas.
    4. Assemble the bowls: Divide rice between two bowls. Top each with marinated salmon. Arrange vegetables around the salmon.
    5. Garnish & serve: Sprinkle with sesame seeds or furikake and serve immediately.

    Recipe Notes

    • For extra flavor, double the marinade and reserve half to drizzle over the bowls before serving.
    • This recipe highlights sockeye salmon, but you can also make it with king salmon for a richer bite.
    • Keep it rustic: no need for perfect presentation, the heart of this bowl is its hearty mix and bold flavors.

If you’re new to working with raw seafood, our sushi-grade guide walks through what’s safe, what to look for, and how to get started with confidence.

More recipes using this fish →

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