Spicy Salmon Poke

5 from 3 votes

These spicy salmon poke bowls are made with seasoned sushi rice, marinated salmon, and a spicy mayo sauce. Serve as a quick lunch or dinner!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American, Hawaiian, Japanese

Diet: Gluten Free

Servings: people

Calories: 767kcal

Author: Sarah Trenalone

Equipment

chopsticks

Ingredients

Sushi Rice:

1 cup medium-grain sushi rice
1 ½ cups water
½ teaspoon sea salt
2 tablespoons rice vinegar

Spicy Salmon:

8 ounces salmon Use commercially frozen fish. Thaw before marinating.
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)
1 tablespoon sambal oelek (red chili paste) Or substitute red chili flakes (much hotter, use 2 tsp) or Gochugaru pepper flakes
1 teaspoon garlic powder
½ teaspoon cayenne (optional)

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 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.

Prepare the Salmon:

If you're cooking the fish, check the recipe notes before proceeding.
For raw salmon: If your fish has skin, place the fish skin-side up on a cutting board. Use a sharp knife (a fillet knife is best) to cut the skin off the fish, keeping the knife blade parallel to natural grain of the fish.
Dice the raw salmon into small cubes. Alternatively, thinly slice the fish.
Place the cubed fish into a shallow dish.
Whisk together the soy sauce, rice vinegar, sugar, sambal oelek, garlic powder and cayenne (if using).
Pour the sauce over the fish, and set the fish in the fridge to marinate for at least 15 minutes.

Cook the Marinade:

After the fish marinates, pour the marinade 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.)
Add the fish to the bowls, and drizzle the marinade over the fish and rice. (Use as much of the marinade as you want; you might have extra.) Add the avocado 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 marinade or spicy mayo on the side.
Serve immediately.

Notes

Cooking Salmon (Broiler): Marinate the salmon fillets (no need to remove the skin). Move an oven rack to about 4″ below the broiler. Remove salmon from marinade, and place salmon on an oiled oven-safe pan or sheet-pan. Cook about 6 minutes per one-inch thickness, or to desired doneness. Serve one fillet per bowl. Optionally, flake the salmon apart and remove the skin.

Cooking Salmon (Oven): Marinate the salmon fillets (no need to remove the skin). Remove salmon from the marinade and place on an oiled oven-safe pan or sheet pan. Cook at 400°F for about 10 minutes per one-inch thickness, or to desired doneness. Peel off the salmon skin. Serve one fillet per bowl. Optionally, flake the salmon apart.

Extra Topping Ideas:

Marinate sliced Japanese or English cucumber in rice vinegar overnight. Strain cucumbers out of vinegar, toss with sesame seeds + serve.
Add edamame

Nutrition information does not include wasabi and extra (optional) soy sauce.

Nutrition