Description
A quick and nutritious spicy salmon poke bowl featuring fresh ingredients, vibrant flavors, and a satisfying combination of textures.
Ingredients
- 0.5 lb sashimi-grade salmon (diced)
- 3 tbsp Japanese mayo
- 3 tbsp Sriracha
- 1/2 tbsp light soy sauce
- 1 tsp lemon juice
- 1 tsp sesame oil
- 1 tbsp green onions (diced)
- 1 tbsp minced cilantro (optional)
- 2 cups hot short grain rice
- 1 tbsp rice vinegar
- 1/4 tsp salt
- 1 tbsp chili oil (optional)
- 2 tbsp furikake (optional)
- 1 Persian cucumber (diced)
- Seaweed salad
- 1/2 shallot (sliced)
- 1 avocado (sliced)
- 1/4 cup edamame (peeled)
- Sesame seeds (for garnish)
Instructions
- Prepare the rice: Cook the short grain rice according to package instructions. Rinse until water is clear, drain, and mix with rice vinegar and salt. Let cool.
- Make the spicy salmon: Combine diced salmon with Japanese mayo, Sriracha, light soy sauce, lemon juice, and sesame oil in a separate bowl. Mix gently to coat the salmon.
- Assemble the poke bowl: Start with a base of seasoned rice. Layer the spicy salmon on top and add toppings like diced cucumber, sliced avocado, and edamame.
- Garnish: Sprinkle sesame seeds over the top and finish with green onions, cilantro, shallots, and a side of seaweed salad. Drizzle chili oil and sprinkle furikake if desired.
- Serve immediately for the best taste.
Notes
Use high-quality sashimi-grade salmon for the best flavor and texture. Adjust Sriracha based on personal spiciness preference.