WW-Friendly Creamy Salmon Poke Bowl

Servings: 4 generous bowls
Estimated WW Points: 4–5 Points per serving
Exact Points can vary depending on the rice, avocado, salmon, and sauce brands you use. For raw preparations, use salmon specifically sold for raw/sushi consumption and keep it properly chilled.

Ingredients

For the Bowl

• 1 lb sushi-grade salmon, skin removed and cut into cubes
• 1 cup cooked sushi rice or jasmine rice
• 3 cups cauliflower rice, cooked and cooled
• 1 medium avocado, diced
• 1 cup seaweed salad
• ½ cup kimchi, roughly chopped
• 1 small cucumber, diced
• 2 green onions, sliced
• 2 teaspoons black sesame seeds
• 2 teaspoons white sesame seeds

For the Light Salmon Marinade

• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon fresh lime juice
• ½ teaspoon grated fresh ginger
• ½ teaspoon zero-calorie sweetener
• Pinch of red pepper flakes, optional

For the Creamy Spicy Sauce

• ½ cup nonfat plain Greek yogurt
• 1 tablespoon light mayonnaise
• 1–2 teaspoons sriracha
• 1 teaspoon reduced-sodium soy sauce
• 1 teaspoon rice vinegar
• ½ teaspoon lime juice
• ½ teaspoon zero-calorie sweetener

Instructions

1. Start by preparing the rice base. Cook the sushi or jasmine rice according to the package directions and allow it to cool until just slightly warm or completely chilled.
2. Cook the cauliflower rice separately, then spread it on a plate to cool. If it’s holding a lot of moisture, gently press it between paper towels.
3. Combine the 1 cup cooked rice with 3 cups cauliflower rice. This gives the bowl the look and texture of a real rice-based poke bowl while dramatically lowering the Points compared with using several cups of regular rice.
4. Divide the rice mixture evenly among four bowls.
5. Pat the salmon gently with paper towels and cut it into bite-size cubes.
6. In a bowl, whisk together the soy sauce, rice vinegar, sesame oil, lime juice, ginger, sweetener, and red pepper flakes.
7. Add about half of the salmon cubes to the marinade and toss gently. Refrigerate for about 10 minutes while you prepare the remaining ingredients.
8. Leave the other half of the salmon plain or lightly seasoned with just a small splash of soy sauce. Using two preparations gives the finished bowl the different-looking salmon sections shown in the photo.
9. To make the creamy sauce, whisk together the Greek yogurt, light mayonnaise, sriracha, soy sauce, rice vinegar, lime juice, and sweetener until completely smooth.
10. If the sauce is thicker than you want, stir in 1 teaspoon of water.
11. Toss some of the plain salmon with a few spoonfuls of the creamy sauce, leaving the remaining sauce for the seaweed and drizzling.
12. Divide the seaweed salad, cucumber, avocado, and kimchi among the four bowls, arranging everything in separate sections rather than mixing the entire bowl together.
13. Add the marinated salmon to one side of each bowl.
14. Add the creamy salmon mixture next to it.
15. Spoon a little of the creamy sauce over the seaweed salad if you want the same creamy appearance.
16. Sprinkle the entire bowl lightly with black and white sesame seeds.
17. Finish with sliced green onions and, if desired, a small squeeze of lime.
18. Serve immediately while everything is cold and fresh.

Nutrition Facts

Per serving, approximately:

• Calories: 330
• Protein: 29g
• Carbohydrates: 28g
• Fat: 13g
• Saturated Fat: 2.5g
• Fiber: 6g
• Sugar: 5g
• Sodium: 690mg

Estimated WW Points: 4–5 per serving

The biggest thing I’ve learned with poke bowls is that I don’t actually miss having a huge amount of regular rice when everything else in the bowl has plenty of texture. I used to make the whole base with sushi rice because that’s what felt “correct,” but once the salmon, avocado, seaweed, sauce, and toppings are added, most of the bowl’s flavor is coming from everything sitting on top anyway. Mixing a smaller amount of real rice with cauliflower rice gives me enough of that sticky rice texture without turning the bowl into a high-Point meal.

I also like keeping some salmon creamy and some simply marinated instead of coating everything in sauce. It makes the bowl more interesting because one bite is rich and creamy and the next is cleaner and more savory. It also means you don’t need nearly as much mayonnaise-based sauce to make the bowl feel indulgent.

Another little thing that makes a difference is chilling everything before assembling. A poke bowl just doesn’t feel the same when the rice is hot and starts warming the salmon. I let the rice cool, keep the salmon cold, and only take the avocado out right before serving. The contrast between the chilled salmon and creamy toppings is much better.

For meal prep, I would prepare the rice base and sauce ahead, but keep the salmon, avocado, seaweed salad, and kimchi separate until you’re ready to eat. Avocado browns quickly, and the seaweed salad can make the rice watery if it sits directly on it overnight.

And with raw salmon, this is one recipe where I wouldn’t improvise with just any fish from the refrigerator. Use salmon intended for raw consumption from a source you trust. If you’d rather not use raw fish, the exact same bowl works beautifully with cooked or air-fried salmon cubes.