Easy Spicy Salmon Poke Bowl (at Home)

a poke bowl with rice, spicy salmon and other healthy toppings

Easy Spicy Salmon Poke Bowl (at Home)

5 from 6 votes

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.

Course: Main

Cuisine: Hawaiian

Yield: poke bowl

Calories: 928kcal

Author: Emma Choi

Prep Time: 30

Active Time: 15

Total Time: 45

Equipment

Rice cooker

Ingredients

1 rice cooker cup short-grain uncooked rice , equals 150g uncooked rice (Note 1a)

rice seasoning

30 ml rice vinegar
1 tsp sugar
⅛ tsp salt

salmon

150 g sushi-grade salmon , diced
2 tbsp kewpie mayo
½ tsp sriracha
½ tsp soy sauce
½ tsp sesame oil

sauce

2 tbsp kewpie mayo
½ tsp sriracha
½ tsp soy sauce

toppings

½ avocado , sliced or diced
¼ cucumber , sliced
50 g edamame
4 radish , thinly sliced
70 g mango , cut in cubes
½ tbsp furikake
¼ lime , optional (Note 4)
2 roasted seaweed , optional

US - M

Instructions

Prepare the rice - Cook the rice as you normally would. You can find my guide on how to cook rice perfectly here.
Mix all rice seasoning ingredients together. Then pour the seasoning over the cooked warm rice. Using a spatula, mix it well.
Make the sauce - Mix all the sauce ingredients together and set aside (Note 2).
Prepare the salmon - In a large bowl, mix together kewpie mayo, sriracha, soy sauce, sesame oil, and diced salmon (Note 3).
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.
(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.
Serve - Serve the poke bowl with the sauce (Note 1c).

Notes

1. Rice:

a. It's best to use short-grain rice (Japanese or Korean rice). However, if you only have long-grain rice, you can still use it, but keep in mind that long-grain rice has a different texture and won't taste exactly like the poke bowl you get in restaurants.

b. I recommend using a rice cooker to cook the rice. It will cook the rice perfectly and prevent it from being overcooked. But you can still cook good rice on the stove, all info can be found in my guide on "how to cook rice".

c. Add the rice seasoning to the rice while it’s still warm. While preparing the other ingredients, avoid refrigerating the rice as it will become harder. Also, serve the poke bowl immediately instead of refrigerating it for later, for the same reason.

2. Sauce: if you prefer a spicier sauce, you can increase the amount of sriracha.

3. Salmon: you can also cook the salmon in a pan with a little cooking oil, then mix it with the salmon seasoning sauce if you prefer cooked salmon.

4. 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.

Nutrition