Spicy Salmon Poke Bowl
Serves 2
10 mins prep
15 mins cook
25 mins total
This Hawaiian-inspired Spicy Salmon Poke Bowl is full of good-for-you-ingredients, the freshest salmon and delicious spicy mayo for a hint of spice.
The Salmon
The Rice
Optional Toppings
Congratulations!
Save $4 cashback on Andrew & Everett Yellow American Sliced. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on Andrew & Everett Yellow American Sliced. Scan QR-code and claim coupon
Note: make sure you purchase SUSHI GRADE fish only that's fresh. Always make the sushi grade fish within 1 day of purchasing it and store it properly in the fridge as per your fish monger's directions.
Cut the fish into 3/4 inch cubes. Add it to a bowl with the soy sauce, rice vinegar, sesame oil, sriracha, sesame seeds and scallions. Mix well, and let it marinate for at least 30 minutes in the fridge.
Cook the rice as per the package instructions and season the water with salt. You can use white rice, sushi rice, brown rice or even jasmine rice. When the rice is cooked, I like adding 1 tablespoon of rice vinegar making sure to mix it well.
Serve the salmon over the cooked white (or brown) rice and add any toppings of choice such as diced mango, avocado, sliced cucumber, edamame, sesame/poppy seeds, and additionally, a drizzle of spicy mayo on top! Enjoy.
