I’ll be honest—I used to think poke bowls were too fancy to make at home until I discovered these grilled salmon poke bowl wraps at a local Hawaiian restaurant. Now I make this homemade salmon poke recipe every week because it’s basically a deconstructed sushi roll that you can eat with your hands, and my family thinks I’m some kind of Hawaiian fusion cooking genius (if only they knew how simple this authentic poke recipe really is).
Here’s the Thing About This Recipe
The secret to authentic Hawaiian poke bowl magic is using sushi-grade salmon and letting those traditional Asian flavors—soy sauce, sesame oil, and rice vinegar—do their work. What makes this Pacific Islander dish so special is the fresh, clean taste that comes from quality ingredients and proper marinating time. I learned the hard way that regular grocery store salmon just doesn’t cut it for poke, so we’re going with the good stuff. It’s honestly that simple, and the butter lettuce wraps make it way more fun to eat than a regular bowl.
The Lineup – Let’s Talk Ingredients (And My Shopping Tips)
Sushi-grade salmon is worth hunting down at your best fish counter or Asian market—I learned this after making disappointing poke with regular salmon three times. Ask your fishmonger specifically for sushi-grade; they’ll know what you need. It should smell like the ocean, not fishy, and have that bright coral color.
Don’t cheap out on the sesame oil either. The toasted kind adds incredible nutty flavor that makes this taste restaurant-quality. For soy sauce, I always grab the good Japanese stuff—Kikkoman works perfectly. Rice vinegar is milder than regular vinegar, so don’t substitute (trust me on this one).
Fresh mango should give slightly when pressed, and ripe avocado makes all the difference. I always grab an extra avocado because someone inevitably wants more, and butter lettuce leaves should be crisp and cup-shaped for easy wrapping. Sushi rice gets sticky when cooked, which helps everything stay together. Learn more about selecting sushi-grade fish for safe home preparation.
Here’s How We Do This (Step by Step)
Start by dicing your salmon into bite-sized cubes—about half-inch pieces work perfectly. Here’s where I used to mess up: I’d rush the marinating time, but those 10 minutes really matter for flavor penetration.
Combine your diced salmon with soy sauce, sesame oil, rice vinegar, and sriracha in a bowl. Mix gently—you don’t want to mash the fish. Let this marinate for exactly 10 minutes while you prep everything else.
Now for the assembly fun: lay a butter lettuce leaf flat like a little boat. Add a scoop of cooked sushi rice first (this acts as your base), then top with the marinated salmon, cucumber, mango, avocado, and carrots. Here’s my secret: don’t overfill them or they won’t roll properly.
Sprinkle both black and white sesame seeds on top—this isn’t just pretty, it adds great texture and nutty flavor. Now carefully roll the lettuce leaf around the filling, tucking in the sides as you go, just like making a burrito. Every lettuce leaf has its own personality, so be gentle and patient. Check out my Asian lettuce wrap chicken recipe for another fresh handheld meal the whole family loves.
If This Happens, Don’t Panic
Lettuce leaves tearing when you roll? They might be too dry or you’re overfilling them. That’s totally fixable—just use smaller portions and pat the lettuce dry gently. Don’t panic, just start with less filling next time.
Salmon tastes bland or boring? You probably didn’t marinate long enough or your soy sauce is old. If this happens (and it will), add a pinch more sriracha or sesame oil to boost the flavor. I always taste the salmon mixture before assembling now.
Everything falling apart when you bite? This usually means too much filling or the rice wasn’t sticky enough. In reality, I’ve learned that eating these over a plate saves dignity and makes cleanup easier.
When I’m Feeling Creative
When I’m feeling fancy, I’ll make Spicy Mayo Salmon Poke Wraps by mixing mayonnaise with sriracha for extra creaminess—this makes it taste like upscale sushi bar quality, which might be more indulgent than a healthy lunch needs.
My tropical twist includes diced pineapple instead of mango for Hawaiian Pineapple Poke Wraps. Around summer, I’ll add cucumber ribbons and extra avocado for a Cool Garden Poke version.
Sometimes I make it Low-Carb by skipping the rice entirely, though that’s totally optional. For a Vegetarian Version, marinated cubed tofu works surprisingly well with the same seasonings.
What Makes This Recipe Special
This Hawaiian poke bowl wrap transforms traditional Pacific Islander poke into a handheld meal that’s perfect for busy families. Authentic poke originated in Hawaii with local fishermen seasoning their catch with whatever they had on hand, creating this simple but flavorful preparation that’s now beloved worldwide.
What sets this apart from regular poke bowls is the interactive lettuce wrap format—it turns a simple meal into something fun and engaging that even kids enjoy eating. The combination of creamy avocado, sweet mango, and seasoned salmon creates that perfect balance of flavors that makes Hawaiian cuisine so appealing. The history of Hawaiian poke shows how this humble fisherman’s meal became a global sensation.
Things People Ask Me About This Recipe
Can I make this salmon poke recipe ahead of time?
The salmon can marinate up to 2 hours, but assemble the wraps right before serving. Avocado browns and lettuce gets soggy sitting around, so fresh assembly is key for the best Hawaiian poke experience.
What if I can’t find sushi-grade salmon for this authentic poke?
You absolutely need sushi-grade fish for safety when eating raw salmon. Most good grocery stores carry it in their seafood department, or try Asian markets. Don’t risk regular salmon for poke.
How spicy is this Hawaiian fusion dish?
Very mild—just a hint of heat from the sriracha. You can easily adjust by adding more or leaving it out completely. My kids eat this version without any complaints.
Can I use brown rice instead of sushi rice?
Sushi rice gets sticky and holds everything together better, but brown rice works if that’s what you have. Just expect it to be less cohesive in the wraps.
Is this grilled salmon poke bowl wrap beginner-friendly?
Absolutely! If you can dice ingredients and roll a burrito, you can make this. The hardest part is finding good sushi-grade salmon, but your fishmonger can help with that.
What’s the best way to store leftover poke mixture?
Keep the marinated salmon separate from other ingredients in the fridge for up to 24 hours. Don’t assemble wraps until ready to eat, or everything gets soggy.
Before You Head to the Kitchen
I couldn’t resist sharing this grilled salmon poke bowl wrap recipe because the best healthy dinner nights are when everyone’s excited about eating fresh, colorful food that tastes like vacation. These Hawaiian-inspired wraps bring restaurant quality to your kitchen, and honestly, we could all use more of that fresh, clean island flavor in our weekly rotation.
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Grilled Salmon Poke Bowl Wraps
Description
Fresh, restaurant-quality grilled salmon poke bowl wraps featuring sushi-grade salmon marinated in authentic Hawaiian flavors, served in crisp lettuce cups with tropical mango, creamy avocado, and sticky sushi rice for the perfect healthy fusion meal.
Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes | Servings: 4 wraps
Ingredients
- 8 oz sushi-grade salmon, diced into 1/2-inch cubes
- 2 tbsp soy sauce (Japanese-style preferred)
- 1 tbsp sesame oil (toasted variety adds best flavor)
- 1 tsp rice vinegar (don’t substitute regular vinegar)
- 1/2 tsp sriracha sauce (adjust to taste)
- 1 cup cooked sushi rice, cooled slightly
- 1/2 cup diced cucumber (English cucumber works great)
- 1/4 cup diced mango (ripe but firm)
- 1/4 cup sliced avocado (slice just before serving)
- 1/4 cup shredded carrots (matchstick-cut preferred)
- 4 large butter lettuce leaves (Boston lettuce works too)
- Black and white sesame seeds for garnish
Instructions
- Start with the star of the show—combine diced sushi-grade salmon with soy sauce, sesame oil, rice vinegar, and sriracha in a bowl. Mix gently to avoid mashing the fish.
- Let the salmon marinate for exactly 10 minutes. Don’t rush this step—it’s when all those Hawaiian flavors come together.
- While the salmon marinates, prep your other ingredients and lay out your butter lettuce leaves on a clean surface.
- Assembly time! Place each lettuce leaf flat like a little boat. Add a generous scoop of sushi rice as your base.
- Top the rice with marinated salmon, diced cucumber, mango, avocado slices, and shredded carrots. Don’t overfill or rolling gets tricky.
- Sprinkle both black and white sesame seeds generously on top—this adds great texture and authentic flavor.
- Carefully roll each lettuce leaf around the filling, tucking in the sides as you go, just like making a soft burrito.
- Serve immediately and enjoy the fresh, clean flavors of Hawaii in every bite!
Nutrition Information (Per Wrap):
- Calories: 285
- Carbohydrates: 32g
- Protein: 22g
- Fat: 8g
- Fiber: 4g
- Sodium: 520mg
- Omega-3 fatty acids: 1.2g
- Vitamin C: 35% DV Rich in heart-healthy omega-3s from salmon and vitamin C from fresh vegetables
Notes:
Seriously, use sushi-grade salmon only—your health depends on it. Every fish counter is different, so ask specifically for sushi-grade. The 10-minute marinating time is perfect—longer can make the fish mushy. Don’t skip the sesame seeds; they add authentic poke bar flavor.
Storage Tips:
Best assembled fresh, but salmon can marinate up to 2 hours in the fridge. Keep all components separate until serving time to prevent soggy lettuce. Leftover marinated salmon keeps 24 hours refrigerated, but don’t freeze it.
Serving Suggestions:
- Traditional Style: Serve with chopsticks and extra soy sauce on the side
- Party Presentation: Arrange wraps on a platter with small bowls of extra toppings
- Lunch Box: Wrap individually in parchment paper for portable meals
- Dinner Style: Pair with miso soup and edamame for full Hawaiian experience
Mix It Up (Recipe Variations):
- Spicy Mayo Poke: Add mayonnaise mixed with sriracha for creamy heat
- Hawaiian Pineapple: Replace mango with diced fresh pineapple for tropical sweetness
- Vegetarian Poke: Use marinated firm tofu cubes instead of salmon
- Low-Carb Version: Skip the rice and add extra vegetables for lighter option
What Makes This Recipe Special:
This Hawaiian poke bowl wrap uses traditional Pacific Islander marinating techniques with soy sauce, sesame oil, and rice vinegar to create authentic flavors in a convenient handheld format. The combination of sushi-grade salmon with tropical fruits and crisp vegetables captures the essence of Hawaiian cuisine while making it accessible for busy families who want restaurant-quality meals at home.
