Spicy Salmon Poke Bowl (Print version)

Bold salmon, crisp vegetables, and flavorful rice combine in a colorful bowl with a spicy kick.

# What you'll need:

→ Salmon

01 - 14 ounces sushi-grade salmon fillet, skinless, cut into 1/2-inch cubes

→ Spicy Marinade

02 - 2 tablespoons mayonnaise (preferably Japanese Kewpie)
03 - 1 tablespoon Sriracha or other chili sauce
04 - 1 teaspoon soy sauce
05 - 1 teaspoon toasted sesame oil
06 - 1 teaspoon rice vinegar

→ Rice

07 - 1 1/2 cups sushi rice
08 - 1 1/2 cups water
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon sugar
11 - 1/2 teaspoon salt

→ Vegetables and Toppings

12 - 1 medium avocado, sliced
13 - 1 small cucumber, thinly sliced
14 - 2 medium carrots, julienned
15 - 4 radishes, thinly sliced
16 - 2 tablespoons scallions, finely sliced
17 - 2 tablespoons toasted sesame seeds
18 - 1 sheet nori, cut into strips (optional)
19 - Pickled ginger, for serving (optional)

→ Garnishes

20 - Additional Sriracha or chili mayo, for drizzling
21 - Lime wedges (optional)

# How to make it:

01 - Rinse sushi rice under cold water until the water runs clear. Combine the rice and water in a saucepan, bring to a boil, cover, then reduce heat and simmer for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
02 - In a small bowl, mix together rice vinegar, sugar, and salt. Gently fold the mixture into the cooked rice. Set aside to cool.
03 - In a bowl, whisk together mayonnaise, Sriracha, soy sauce, toasted sesame oil, and rice vinegar. Add the cubed salmon and toss gently to coat. Cover and refrigerate while preparing the vegetables.
04 - Slice the avocado, cucumber, carrots, radishes, and scallions, arranging ingredients for easy assembly.
05 - Divide the seasoned rice among four bowls. Top with spicy salmon, then artistically arrange avocado, cucumber, carrots, radishes, scallions, and other toppings around the salmon.
06 - Sprinkle bowls with toasted sesame seeds and add nori strips, extra chili mayo, pickled ginger, and lime wedges as desired.
07 - Serve immediately while fresh.

# Expert suggestions:

01 -
  • Quick preparation and minimal cooking make this bowl perfect for busy weeknights
  • Fresh crisp veggies and customizable toppings for endless variety
  • Layers of spicy creamy tangy and umami flavors keep every bite interesting
  • Pescatarian friendly and naturally dairy free with gluten free adaptations available
02 -
  • Packed with protein healthy fats and fiber for lasting energy
  • Stays fresh for hours so it is perfect for lunch meal prep
  • Endlessly adaptable for what you have on hand or your favorite veggies
03 -
  • Rinse your sushi rice thoroughly for the best texture This makes a world of difference
  • Do not overwork the rice or it gets mushy Just fold gently after adding seasoning
  • Always use sushi grade fish and keep it very cold until using for safety and best flavor
  • Save any leftover spicy mayo for dipping roasted sweet potato fries or drizzle over scrambled eggs

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