These smoked salmon poke bowls are made with seasoned sushi rice, teriyaki drizzled salmon, and a spicy mayo sauce. Serve as a quick lunch or dinner!
A poke bowl is a great, no-fuss way to simulate the taste and experience of sushi, without having to go all elaborate with making rolls.
I've loved making spicy salmon poke (raw or cooked) and spicy tuna poke, but another great variation uses hot smoked salmon.
Instead of marinating the salmon like I do in my other recipe, for this one I make a sauce and drizzle it over the poke bowl at the end. It saves a little bit of time, getting dinner on the table in half an hour or less.
What is Hot Smoked Salmon?
Hot smoked salmon is different from lox. You can read more about the differences here, but in short: hot smoked salmon is smoked in a hot environment and looks similar to a plump piece of cooked salmon. It's not the same as the silky smooth pieces of salmon you put on a bagel.
You can buy hot smoked salmon a few different ways. Typically I find it near the lox in the seafood section, and it's sold in vacuum-sealed plastic.
Recently, though, I've been trying out this high-end smoked canned salmon from Fishwife, and am absolutely blown away by how good it is. I love both the unflavored and the spicy versions in this smoked salmon poke bowl.
I've been using this to make smoked salmon omelettes too!
Can I Use Lox Instead?
In this case, yes. If you want to turn this into a lox rice bowl you absolutely can do that.
How to Make smoked salmon poke
Make the Sushi Rice
Rinse the rice, and add it along with water and salt to a sauce pan. Bring the water to a boil, and cook the rice for about 20 minutes.
Once the rice is done, remove it from the heat and keep it covered until you're ready to use it (at least 10 minutes).
I like to use Nishiki sushi rice, a medium grain variety.
Make Teriyaki Sauce
While the rice is cooking, mix up the teriyaki sauce.
Bring to a boil the soy sauce, rice vinegar, and sugar. Then simmer the mixture for about three minutes, or until it thickens.
Assemble Smoked Salmon Poke Bowls
To create the spicy mayo topping, mix together the mayonnaise and sriracha.
Now, it's time to uncover the rice and stir the rice vinegar into it. You're ready to create your poke bowls!
Start with a hearty scoop of rice for each bowl, and season it with furikake.
Next, flake the smoked salmon apart and layer it on top of the rice. Pour desired amount of teriyaki sauce over the rice and salmon.
Add your toppings, such as cucumber, green onion, and avocado, and finish with a drizzle of spicy mayo.
On the side, I usually like to have some pickled ginger, wasabi, and whatever is left over of the teriyaki or spicy mayo sauces. Serve right away, and enjoy!
Smoked Salmon Poke
Equipment
Ingredients
- 8 ounces hot smoked salmon unflavored or spicy
Sushi Rice:
- 1 cup medium-grain sushi rice
- 1 ½ cups water
- ½ teaspoon sea salt
- 2 tablespoons rice vinegar
Teriyaki Sauce:
- ¼ cup soy sauce or tamari sauce (use gluten-free certified if needed), use low-sodium soy sauce if desired
- ¼ cup rice vinegar
- 1 tablespoon sugar (white or brown)
Spicy Mayo:
- 2 tablespoons mayonnaise
- 2 teaspoons Sriracha or more, to taste
Poke Bowl Toppings:
- ½ teaspoons furikake seasoning Or swap a few pieces of thinly sliced nori (roasted seaweed)
- 1 avocado, thinly sliced
- 1 Persian cucumber, thinly sliced
- 1 green onion, thinly sliced (green top only)
- 6 slices pickled sushi ginger Use more or less as desired
- wasabi (optional), to taste
- extra soy sauce or tamari, to taste Use gluten-free certified sauce if needed
Instructions
Make Sushi Rice:
- Add the rice to a mesh sieve and rinse until the water runs clear.Stovetop directions follow. Alternatively, use a rice cooker or Instant Pot to cook the rice, following the package or appliance directions for sushi rice.Note: If using short-grain rice instead of medium-grain, follow the package directions. Stovetop Directions:Add rice, water and salt to a small saucepan. Bring to a boil over medium-high heat. Cover pot and lower heat to low. Cook rice for 20 minutes, and then remove from heat. Leave covered for an additional 10 minutes.After cooking:Keep the rice covered until you're ready to use. Stir in the rice vinegar just before serving.
Make the Teriyaki Sauce:
- Add the teriyaki sauce ingredients into a small saucepan. Bring the sauce to a boil, and then simmer about 3 minutes or until thickened. Set aside.
Assemble the Poke Bowls:
- Mix together the mayo and sriracha. Taste, and add more hot sauce if desired.Scoop rice into the bowls. (You may have extra rice.)Sprinkle the furikake seasoning evenly over the rice. (If using nori instead, simply arrange it on the rice.)Flake the salmon apart and add to the bowls. Drizzle the teriyaki sauce over the fish and rice. (Use as much of the marinade as you want; you might have extra.) Add the avocado, cucumbers and green onion. Drizzle the spicy mayo across the toppings (you might have extra).Serve pickled ginger, wasabi, and extra soy sauce on the side. Serve any extra teriyaki sauce or spicy mayo on the side.Serve immediately.
Notes
- Marinate sliced Japanese or English cucumber in rice vinegar overnight. Strain cucumbers out of vinegar, toss with sesame seeds + serve.
- Add edamame
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