Easy Spicy Salmon Poke Bowl (at Home!)

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Craving a mouthwatering salmon poke bowl that’s not only super easy to make at home but also saves you from the hefty price tags at poke bowl shops? Try this fantastic spicy salmon poke bowl, featuring fresh salmon, a slightly spicy sauce, and an array of nutritious toppings such as avocado, edamame, cucumber, mango, radish, and a hint of lime.

Poke bowls seem pricey all over the world which is probably one of the reasons why I rarely order them when eating out. Another reason is that they never seem to have enough sauce to satisfy my taste buds! :’) And god knows how much I love sauce in all of my dishes.

Poke bowls have been trending for the past decade, so I thought I’d share my homemade recipe with you. It’s incredibly easy to make, and the longest part is simply waiting for the rice to cook.

The beauty of poke bowls lies in their versatility, allowing you to customize them in countless ways to suit your personal preferences and cater to your current cravings.

What is a poke bowl?

A poke bowl is a traditional Hawaiian dish that typically consists of diced, marinated raw fish (often sushi-grade salmon or tuna) served over a bed of rice or salad.

The fish is commonly seasoned with soy sauce, sesame oil, and other flavorful ingredients. Poke bowls are then topped with an assortment of fresh vegetables, fruits, seaweed, and various sauces or dressings. The result is a colorful and flavorful bowl that combines the textures and flavors of the ingredients for a refreshing and satisfying meal.

Origins of poke bowl

The origins of poke bowls can be traced back to Hawaii, where the dish has a rich history rooted in Hawaiian cuisine. The word “poke” in Hawaiian means “to slice” or “to cut” referring to the way the fish is traditionally prepared by slicing it into small, bite-sized pieces.

Historically, poke was a simple dish made with freshly caught fish, sea salt, and seaweed. It was often enjoyed as a snack or a quick meal by fishermen. Over time, the dish evolved and began incorporating various seasonings, sauces, and toppings, reflecting the diverse cultural influences present in Hawaii, such as Japanese, Korean, and Filipino flavors.

In recent years, the popularity of poke bowls has spread beyond Hawaii, becoming a global food trend. The dish has undergone further innovation and adaptation, allowing for a wide range of ingredients and flavors to be incorporated.

Ingredients

• rice – I always use short-grain rice, specifically Korean or Japanese rice, when making poke bowls. I don’t recommend using long-grain rice as it alters both the texture and flavor of the dish.

rice seasoning

Some of you may prefer plain rice in their poke bowls, but personally, I enjoy the seasoned rice akin to sushi rice. In this type of dish, plain rice can taste too bland for my liking. However, if you prefer plain rice, feel free to omit the rice seasoning ingredients mentioned below.

• rice vinegar – depending on your personal preference, feel free to adjust the amount of rice vinegar to suit your taste and modify the sugar and salt ratio accordingly.
• sugar – make sure you use white sugar.
• salt – use table salt only.

salmon

• sushi-grade salmon – if you’re using raw salmon, ensure that you purchase fresh sushi-grade salmon. Avoid using defrosted salmon or any previously frozen variety, as the texture and quality may be compromised. Opting for fresh salmon also ensures a safe and enjoyable poke bowl. However, if raw salmon isn’t your thing, you can cook the salmon and mix it with the sauce. In this case, you can use any salmon available at the supermarket, not exclusively sushi-grade.

• kewpie mayo – kewpie mayo has a creamier texture and a slightly saltier taste compared to regular mayonnaise. However, you can substitute it with regular mayonnaise without making a significant difference to the overall outcome.
• sriracha – if you like the sauce more spicy, feel free to increase the amount of sriracha 🙂
• soy sauce – soy sauce brings some umami and a hint of saltiness to the spicy salmon sauce.
• sesame oil – while not essential, sesame oil adds a delightful nutty flavor that complements this poke bowl PERFECTLY.

sauce

• kewpie mayo
• sriracha
• soy sauce

toppings

• avocado – you can slice or dice the avocado, but for presentation purposes, I like arranging it in the form of a rose. In this case, ensure that you use a ripe avocado. For detailed instructions on how to make it, refer to the recipe below.
• cucumber – slice or dice the cucumber.
• edamame
• radish – radish not only adds a vibrant pop of color to the poke bowl but also provides a delightful crunch.
• mango – you can use fresh or frozen mango. If using frozen mango, ensure it is completely defrosted before adding it to the bowl.
• furikake – adding furikake enhances the overall taste and adds a delightful umami flavor. It brings a unique combination of textures and a hint of oceanic essence from the seaweed.
• lime – I usually add a touch of lime to my poke bowl for brightness, to balance the heat, and to introduce a refreshing element, but I prefer using just a few drops instead of pressing the entire lime quarter.
• roasted seaweed – this step is optional, but I personally enjoy stuffing my poke bowl ingredients into roasted seaweed, similar to Korean ssam. I like to have a pack of Korean roasted seaweed on hand specifically for this purpose when enjoying a poke bowl.

How To Make this spicy salmon poke bowl?

1. Prepare the rice – Cook the rice as you normally would. When using a rice cooker, the rice-to-water ratio should be 1:1¼.
2. Mix all rice seasoning ingredients together. Then pour the seasoning over the cooked warm rice. Using a spatula, mix it well.
3. Make the sauce – Mix all the sauce ingredients together and set aside.
4. Prepare the salmon – In a large bowl, mix together kewpie mayo, sriracha, soy sauce, sesame oil, and diced salmon.
5. Assemble the poke bowl – Place the rice in a bowl, then top it with the salmon, avocado, cucumber, edamame, radish, mango, furikake, lime, and roasted seaweed.
6. (Optional) To create an avocado rose, you’ll need a ripe avocado. Start by slicing it lengthwise as thinly as possible. Arrange the slices in a line, placing them next to each other. Then, carefully roll up the slices from one end to the other to form a rose shape.
7. Serve – Serve the poke bowl with the sauce.

Substitutions

• Protein options – instead of salmon, you can try using other seafood such as tuna, shrimp, or even tofu as a vegetarian option.
• Vegetables – feel free to substitute or add other vegetables like shredded carrots, sliced bell peppers, or steamed broccoli to suit your preferences.
• Sauce variations – experiment with different sauce combinations such as an eel sauce, ginger soy sauce, or a sesame dressing for a unique twist on the flavors.
• Rice alternatives – if you prefer a healthier option, you can substitute white rice with brown rice, quinoa, or cauliflower rice.

Other poke bowl topping ideas

How to serve a poke bowl? What to serve with X?

Serve the poke bowl immediately to ensure the freshness of all ingredients; avoid refrigerating it beforehand as it can cause the rice to become dry and hard.

Serve the sauce separately and drizzle it over the poke bowl just before eating.

I usually always keep a big batch of Korean roasted seaweed (kim) to enjoy the poke bowl like Korean ssam. It just makes it extra delicious. If you want to see what ssam is, check out my Jeyuk Bokkeum (Korean spicy pork) recipe. Ssam is a term used to describe the practice of wrapping a variety of ingredients, such as meat, vegetables, and rice, in lettuce leaves or roasted seaweed.

How To Store?

I highly recommend enjoying your poke bowl immediately for the best taste.

However, if you prefer to prepare your poke bowl in advance, you can store the prepped ingredients separately in airtight containers in the refrigerator. However, it’s important to note that raw salmon should be consumed the next day at the latest.

Avoid refrigerating the rice as it may become dry and hard. Instead, cook the rice a few hours before serving and refrain from refrigerating it to maintain its texture.

Emma’s Tips

• Choose fresh, sushi-grade salmon for the best flavor and texture in your poke bowl.
• Use short-grain rice to provide a soft and sticky base for your poke bowl.
• Avoid overcooking the rice by using a rice cooker to achieve perfectly cooked rice.
• Adjust the spice level according to your preference by adding more or less sriracha to the sauce or marinade.
• Serve the poke bowl immediately after assembling to ensure the ingredients are fresh and vibrant.
• Don’t forget to drizzle the sauce over the bowl just before serving to enhance the overall taste.

More Salmon recipes

• Spicy Salmon Sushi Bake
• Salmon Fried Rice
• Teriyaki Salmon Bowl
• Salmon and Spinach Quiche

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