Spicy Salmon Poke Bowls
Spicy Salmon Poke Bowls
Ingredients
For the Sushi Rice
- 1 1/2 cups sushi rice
- 2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For the Spicy Salmon
- 1 1/4 pounds sushi-grade salmon fillet, skin removed, cut into 1/2-inch cubes
- 1/4 cup soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha, or more, to taste
- 1 teaspoon fresh ginger, grated
- 1 garlic, clove, minced
For the Toppings
- 1/2 English cucumber, diced
- 2 avocado, pitted, peeled, and sliced
- 1 cup shelled edamame, cooked
- 3 scallions, thinly sliced
- 2 nori sheets, cut into thin strips or crumbled
- 2 tablespoons toasted sesame seeds
For the Spicy Mayo
- 1/2 cup mayonnaise
- 1 tablespoon sriracha, or more, to taste
- 1 tablespoon lime juice
Instructions
- 1
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for another 10 minutes.
⏱️ 25 min
- 2
While the rice cooks, prepare the sushi vinegar. In a small bowl, whisk together 2 tablespoons of rice vinegar, granulated sugar, and salt until the sugar and salt are dissolved.
⏱️ 2 min
- 3
Transfer the cooked rice to a large, shallow bowl or a wooden hangiri. Pour the sushi vinegar mixture evenly over the rice. Using a rice paddle or wooden spoon, gently fold and fan the rice to cool it down and distribute the seasoning without mashing the grains. Set aside.
⏱️ 5 min
- 4
In a separate medium bowl, combine the cubed salmon, soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 1 tablespoon sriracha (or more for extra heat), grated fresh ginger, and minced garlic. Stir gently to coat the salmon. Cover and refrigerate for at least 15 minutes to marinate.
⏱️ 20 min
- 5
Prepare the spicy mayo by whisking together mayonnaise, 1 tablespoon sriracha (adjust to your spice preference), and lime juice in a small bowl until smooth. Set aside.
⏱️ 2 min
- 6
Assemble the poke bowls: Divide the seasoned sushi rice evenly among 4 serving bowls. Arrange the marinated salmon, diced cucumber, sliced avocado, cooked edamame, and sliced scallions on top of the rice.
⏱️ 5 min
- 7
Drizzle each bowl generously with the spicy mayo. Garnish with nori strips or crumbles and toasted sesame seeds. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Salmon Poke Bowls
Ingredients
For the Sushi Rice
- 1 1/2 cups sushi rice
- 2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For the Spicy Salmon
- 1 1/4 pounds sushi-grade salmon fillet, skin removed, cut into 1/2-inch cubes
- 1/4 cup soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha, or more, to taste
- 1 teaspoon fresh ginger, grated
- 1 garlic, clove, minced
For the Toppings
- 1/2 English cucumber, diced
- 2 avocado, pitted, peeled, and sliced
- 1 cup shelled edamame, cooked
- 3 scallions, thinly sliced
- 2 nori sheets, cut into thin strips or crumbled
- 2 tablespoons toasted sesame seeds
For the Spicy Mayo
- 1/2 cup mayonnaise
- 1 tablespoon sriracha, or more, to taste
- 1 tablespoon lime juice
Instructions
- 1
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for another 10 minutes.
⏱️ 25 min - 2
While the rice cooks, prepare the sushi vinegar. In a small bowl, whisk together 2 tablespoons of rice vinegar, granulated sugar, and salt until the sugar and salt are dissolved.
⏱️ 2 min - 3
Transfer the cooked rice to a large, shallow bowl or a wooden hangiri. Pour the sushi vinegar mixture evenly over the rice. Using a rice paddle or wooden spoon, gently fold and fan the rice to cool it down and distribute the seasoning without mashing the grains. Set aside.
⏱️ 5 min - 4
In a separate medium bowl, combine the cubed salmon, soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 1 tablespoon sriracha (or more for extra heat), grated fresh ginger, and minced garlic. Stir gently to coat the salmon. Cover and refrigerate for at least 15 minutes to marinate.
⏱️ 20 min - 5
Prepare the spicy mayo by whisking together mayonnaise, 1 tablespoon sriracha (adjust to your spice preference), and lime juice in a small bowl until smooth. Set aside.
⏱️ 2 min - 6
Assemble the poke bowls: Divide the seasoned sushi rice evenly among 4 serving bowls. Arrange the marinated salmon, diced cucumber, sliced avocado, cooked edamame, and sliced scallions on top of the rice.
⏱️ 5 min - 7
Drizzle each bowl generously with the spicy mayo. Garnish with nori strips or crumbles and toasted sesame seeds. Serve immediately.
⏱️ 1 min