Spicy Salmon Poke Bowl

This Spicy Salmon Poke Bowl brings the flavors of Hawaii right to your kitchen, uniting sushi-grade salmon, creamy spicy mayo, and vibrant vegetables over a bed of seasoned rice. It is a refreshing meal for warm nights or a cheerful boost in the middle of winter. As someone who loves colorful bowls that feel as good as they taste, this poke bowl is always my go-to when I want something quick, healthy, and absolutely satisfying.

The very first time I served this at family movie night we ended up making it a tradition The kids now ask if we can have poke bowl Fridays and everyone builds their own masterpiece

Ingredients

• Sushi grade salmon cubes: Perfectly tender with clean flavor Choose bright glossy pieces from a trusted fishmonger
• Japanese mayo: Velvety and rich with a hint of umami Kewpie gives the authentic touch but regular mayo works too
• Sriracha or chili sauce: Adds a warm kick Use your favorite brand for the heat level you love
• Soy sauce: Delivers salty depth Opt for low sodium if you prefer less salt
• Toasted sesame oil: Fragrant and nutty Always choose dark amber oil for best flavor
• Rice vinegar: Adds zing and brightness Go for unseasoned rice vinegar to control the salt and sugar yourself
• Sushi rice: Slightly sticky grains hold everything together Rinse thoroughly for the best texture
• Sugar and salt: Season the rice mixture balancing tang with a touch of sweetness
• Avocado: Creamy and cooling Look for just ripe fruit with slightly soft skin
• Cucumber: Crisp fresh crunch Choose firm and bright green cucumbers
• Carrots: Sweet and colorful Slice them very thin for the best bite
• Radishes: Peppery and vibrant Pick smooth radishes with bright greens
• Scallions: Sharp and fresh slice as thinly as possible
• Toasted sesame seeds: Earthy pop of flavor Sprinkle generously for crunch
• Nori strips: Optional but classic Look for dry shiny nori sheets for easy slicing
• Pickled ginger: Optional palate cleanser Find it in the refrigerated Asian aisle
• Extra chili mayo and lime wedges: For those who want that extra burst of heat and tang

Instructions

Cook the Rice:

Rinse sushi rice under cold water until the water runs clear Swirl gently with your hand to remove excess starch Place rice in a saucepan with the measured water Set over medium heat and bring to a gentle boil When bubbles appear immediately reduce the heat cover with a tight lid and simmer for 15 minutes Once time is up remove from heat without lifting the lid and let the pot stand covered for 10 minutes This steams the rice so every grain is plump and sticky

Season the Rice:

While the rice stands mix rice vinegar sugar and salt in a small bowl Stir until the sugar dissolves Uncover rice and gently fold in the seasoning mixture with a wooden spoon or rice paddle Avoid mashing the grains Spread the rice out briefly to cool to room temperature so the toppings stay fresh later

Prepare the Spicy Salmon:

In a clean bowl whisk together mayo sriracha soy sauce sesame oil and rice vinegar until smooth Gently add the salmon cubes and toss to coat every piece Cover and chill in the fridge while you prep the vegetables This allows the fish to absorb flavor and stay cold

Prep the Vegetables and Toppings:

Slice avocado lengthwise and carefully scoop out halves Slice into thin fans Cut cucumber into thin disks or half moons Peel and julienne the carrot so they are thin but long for easy grabbing Slice radishes as thinly as possible and finely chop scallions If using nori use kitchen scissors to cut the sheet into strips Keep all toppings separate for easy bowl assembly

Assemble the Bowls:

Divide the cooled seasoned rice into four bowls Flatten gently with a spoon Arrange spicy salmon cubes neatly in the center Place veggies and toppings around the fish giving each bowl a mosaic of colors and textures

Add Garnishes:

Sprinkle with toasted sesame seeds Top with nori strips as desired Drizzle extra chili mayo for more heat Add pickled ginger and lime wedges on the side for those who want them

Serve and Enjoy:

Set everything out and let everyone customize with their favorite toppings Serve immediately while the rice is still barely warm and the salmon is chilled

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I always look forward to the first sprinkle of toasted sesame seeds as it signals the finish line in assembling these bowls My kids get especially creative when building their own and it turns the kitchen into a lively poke party

Storage tips

If you plan to store leftovers keep the components separate Store rice in an airtight container at room temperature for up to one day For longer storage refrigerate but expect some textural changes Keep salmon and veggies chilled in individual containers for up to one day Only assemble bowls right before eating for best results

Ingredient substitutions

Sushi grade salmon is a treat but you can easily use equally diced sushi grade tuna or cooked peeled shrimp If you want a plant based version try cubed tofu marinated in the same spicy sauce Gluten free tamari stands in perfectly for soy sauce If you do not have Japanese mayo regular or even a homemade mayo with a splash of rice vinegar will do the trick

Serving suggestions

These poke bowls are hearty enough for dinner but perfect for lunch on a hot day I like to serve with seaweed salad or a small bowl of miso soup For parties lay out toppings buffet style so everyone can create their own masterpiece Try pairing with a crisp Riesling or light chilled beer

Cultural and historical context

Poke started as a humble Hawaiian dish built on fishermen’s fresh catch Today poke is just as influenced by Japanese and global flavors as anything else This bowl is a fusion style that brings together traditional Japanese seasonings with the classic Hawaiian spirit of fresh fish over rice

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This poke bowl delivers fresh flavor color and crunch with every bite and you can make it your own with endless topping combinations and spicy sauce just the way you like it

Frequently asked questions about this recipe

→ How do I ensure the salmon is safe to eat raw?

Use only sushi-grade salmon from a trusted source and keep it refrigerated until use.

→ Can I use a different protein instead of salmon?

Yes, options like fresh tuna, cooked shrimp, or tofu work well for variation and dietary needs.

→ What type of rice works best?

Sushi rice offers the ideal sticky texture, but short-grain white rice is a suitable substitute if needed.

→ How can I make this dish gluten-free?

Replace soy sauce with tamari and check all other ingredients for hidden gluten-containing additives.

→ What toppings add extra crunch?

Try edamame, crispy onions, or cabbage to enhance the texture and visual appeal of the bowl.

→ Is this bowl suitable for meal prep?

Prepare components in advance but assemble just before serving to maintain freshness and texture.