Coconut-Orange Salmon Poke Bowls


Main Dish
Coconut-Orange Salmon Poke Bowls

Primary Media

Salmon, cucumber and carrot ribbons, arugula, avocado chunks, and rice in a coconut bowl on a black background.

User Rating

5 out of 5 stars
Rate it:
5 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    Bowls are boring—swap out the dish for half a coconut! This recipe is perfect for two and uses sustainably sourced sushi-grade salmon. 

    Recipe Tags

    Servings and Ingredients

    Serves 2
    ½ c. Hy-Vee instant long-grain white rice
    ¼ c. water
    ¼ c. fresh orange juice
    ½ c. Hy-Vee coconut water
    2 tbsp. Full Circle Market organic coconut sugar
    2 tbsp. ponzu sauce
    1 ½ tbsp. white balsamic vinegar
    2 (4-oz.) Hy-Vee Seafood sockeye salmon fillets, skin removed, cut into bite-size pieces
    1 large fresh coconut, split; for serving
    1 c. baby arugula
    ½ c. cucumber, cut into ribbons
    ½ c. carrots, spiralized
    1 avocado, seeded, peeled, and diced
    ½ c. Hy-Vee Deli Counter seaweed salad
    White sesame seeds, for garnish
    ¼ c. cilantro-avocado yogurt dressing, for serving

    Things To Grab

    • Microwave-safe bowl
    • Fork
    • Meat thermometer
    • Medium skillet


    1. Combine rice, water, and orange juice in a microwave-safe medium bowl. Microwave on HIGH 5 minutes or until liquid is absorbed. Let stand 5 minutes; fluff with a fork. 

    2. Whisk together coconut water, coconut sugar, ponzu sauce, and balsamic vinegar in a medium skillet. Simmer mixture over medium heat for 4 minutes or until mixture begins to thicken. Add salmon; simmer for 8 to 10 minutes or until salmon flakes easily with a fork (145 degrees). Remove salmon from skillet; cool slightly. Set remaining sauce aside for brushing. 

    3. To serve, divide rice between coconut halves. Arrange salmon pieces, arugula, cucumber ribbons, carrot, avocado, and seaweed salad on rice in coconut bowls. Sprinkle with sesame seeds. Brush salmon with remaining sauce, if desired. Serve with dressing. 

    Nutrition facts


    670 Calories per serving

    Amounts Per Serving

    • Total Fat: 36g
    • Cholesterol: 65mg
    • Sodium: 1310mg
    • Total Carbohydrates: 58g
    • Protein: 29g

    Daily Values

    Iron 15%
    Calcium 10%
    Vitamin D 60%
    Potassium 25%