Spicy Salmon Poke Bowl
This Spicy Salmon Poke Bowl adds a delicious kick to the classic dish, showcasing marinated salmon alongside fresh, vibrant vegetables. It's the perfect combination of flavours and textures, inspired by traditional Japanese cuisine, making it a delightful option for dinner.
- Total
- 35 min
- Serves
- 3
- Level
- Everyday
Created with Pantry Bliss
Ingredients
3 servings
For the rice
- 200 grams sushi rice, rinsed thoroughly
- 250 milliliters water, for cooking rice
- 30 milliliters rice vinegar, optional for seasoning rice
For the spicy salmon
- 300 grams salmon fillet, skin removed, diced into 2cm cubes
- 30 milliliters soy sauce, for marinating
- 15 milliliters sriracha sauce, adds spice; adjust to taste
- 10 milliliters sesame oil, for flavour
For the toppings
- 1 medium cucumber, sliced thinly
- 1 medium carrot, julienned or grated
- 100 grams edamame, cooked and shelled
- 1 medium avocado, sliced
- 1 sheet nori seaweed, cut into strips or squares
- 1 tablespoon sesame seeds, for garnish
- 3 stalks spring onions, sliced for garnish
- Prep
- 15 min
- Marinate
- 10 min
- Cook
- 10 min
About this recipe
The inspiration for this Spicy Salmon Poke Bowl comes from traditional poke bowls served in Hawaii, which were influenced heavily by Japanese cuisine including sushi. By adding a spicy twist with sriracha, this recipe aims to elevate the classic combination of fresh ingredients into a delightful and satisfying dinner option that showcases fresh, high-quality salmon, and an array of colourful vegetables.
Method
-
Step 1: Cook the sushi rice
Rinse sushi rice under cold water until the water runs clear. Combine rinsed rice and water in a rice cooker or pot. Cook according to the rice cooker instructions, or bring to a boil in a pot, then cover and reduce to the lowest heat for 10 minutes. Allow to steam off the heat for 5 minutes.
Ensure not to rush the steaming process; it contributes to the rice’s perfect texture. -
Step 2: Prepare the spicy salmon
In a medium mixing bowl, combine the diced salmon, soy sauce, sriracha, and sesame oil. Gently mix to coat the salmon evenly. Allow to marinate for 10 minutes while the rice cooks.
Ensure salmon is fresh and safe to eat; use sushi-grade salmon if available. -
Step 3: Assemble the poke bowls
Once the rice is ready, fluff it with a fork. Evenly distribute the rice among 3 serving bowls. Top each bowl with marinated salmon, cucumber, carrot, edamame, avocado, and nori strips. Sprinkle with sesame seeds and sliced spring onions for garnish.
Present the dish beautifully with vibrant colors, ensuring each bowl has a balanced variety of toppings.
Tips
- Add pickled ginger for an extra zing.
- Substitute salmon with tuna or tofu for different protein options.
- Use brown rice instead of sushi rice for a healthy twist.
- Prepare elements like the rice and vegetables ahead of time for a quick assembly at dinner.
Equipment
- sharp knife
- chopping board
- medium mixing bowl
- small mixing bowl
- rice cooker or pot for rice
- saucepan
- whisk
- serving bowls
Serve it with
Sides
-
Miso Soup
A warm miso soup complements the freshness of the poke bowl.
-
Seaweed Salad
Provides a contrasting texture and enhances the oceanic theme of the dish.
Goes well with
-
Matcha Green Tea Cake
The sweetness of matcha cake beautifully balances the spiciness of the poke bowl.
-
Sushi Rolls
Rolls often served in Japanese cuisine pair well to continue the theme.
Drinks
-
Iced Green Tea
A refreshing, light drink that matches the dish well.
-
Sake
Pairs perfectly with the fresh flavours and spices in the poke bowl.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
