Easy Spicy Salmon Poke Bowl (at Home)
This spicy salmon poke bowl is made with fresh salmon tossed in spicy mayo, seasoned rice, avocado, edamame, cucumber, mango and radish.
Yield: 1 poke bowl
Calories: 928kcal
Equipment
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
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). If you only have long-grain rice, you can still use it, but keep in mind that the texture will be quite different.
b. I recommend using a rice cooker because it makes cooking rice much easier. You can also cook it on the stove – you'll find both methods in my guide on how to cook rice.
c. Add the rice seasoning while the rice is still warm. For the best texture, prepare the rice close to serving time and assemble the poke bowl just before eating.
2.Sauce: if you prefer a spicier sauce, you can increase the amount of sriracha.
3. Salmon: if you prefer cooked salmon, cook it in a pan with a little cooking oil, then mix it with the seasoning sauce.
4. Lime: I usually add a touch of lime to my poke bowl, but I prefer using just a few drops rather than squeezing the entire lime quarter over it.
Nutrition
Calories: 928kcal | Carbohydrates: 35g | Protein: 39g | Fat: 71g | Saturated Fat: 11g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 1187mg | Potassium: 1763mg | Fiber: 11g | Sugar: 18g | Vitamin A: 1203IU | Vitamin C: 49mg | Calcium: 109mg | Iron: 4mg
