Spicy Salmon Poke Bowl
This Spicy Salmon Poke Bowl features tender salmon marinated in soy, sesame, and spicy sriracha mayo, topped with fresh veggies, and creamy avocado over a bed of rice. It’s a quick, customizable dish that’s as flavorful as it is nutritious!
Servings 4
Equipment
- Rice cooker optional
Ingredients
- 1 1/4 cup white sushi rice
For Spicy Salmon:
- 1 lb sushi-grade salmon skin removed
- 2 tbsp Kewpie mayo or regular mayo
- 2 tbsp sriracha
- 1 tbsp soy sauce or soy sauce alternative like tamari, coconut aminos, or liquid aminos
- 1 tsp sesame oil
- 1 scallion thinly sliced
For Cucumber Salad:
- 2 persian cucumbers thinly sliced
- 2 tsp sesame oil
- 1 1/2 tsp soy sauce
- 2 tsp rice vinegar
- 1/2 tsp sugar
- 1 tsp sesame seeds optional
Optional Toppings:
- 1 avocado sliced
- 1 cup edamame shelled
- 1 carrot shredded
- furikake seasnoning and/or additional sesame seeds
Instructions
- Cook rice according to package instructions.
- While rice is cooking, cut salmon into 1/2 inch cubes and add to a medium bowl.
- Add remaining spicy salmon ingredients and mix to evenly combine. Set aside.
- Combine cucumber salad ingredients in a medium bowl and mix to evenly combine.
- Once rice is cooked, spoon rice into serving bowls. Top with spicy salmon, cucumber salad, and optional topping.