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Fresh Salmon Poke Bowl Recipe with Creamy Spicy Mayo

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A quick and easy fresh salmon poke bowl featuring sushi-grade salmon, seasoned rice, and a creamy spicy mayo sauce that adds a flavorful kick. Perfect for a light, nourishing meal with layers of texture and taste.

Ingredients

Scale
  • 1 cup sushi rice (or short-grain rice), rinsed and cooked (about 185g)
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • Pinch of salt
  • 8 oz sushi-grade fresh salmon, skin removed and diced into 1/2-inch cubes (about 225g)
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon finely chopped green onion (optional)
  • 3 tablespoons mayonnaise
  • 1 to 1.5 teaspoons sriracha
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon honey or agave (optional)
  • 1/2 cup cucumber, diced
  • 1/2 avocado, sliced
  • 2 tablespoons pickled ginger (optional)
  • 1 tablespoon toasted sesame seeds
  • 1 sheet nori, cut into thin strips (optional)
  • Radishes, thinly sliced (optional)

Instructions

  1. Rinse 1 cup sushi rice under cold water until the water runs clear. Drain well.
  2. Cook the rice in a rice cooker or saucepan with 1 1/4 cups (295ml) water. If using a pot, bring to a boil, then reduce heat to low, cover tightly, and simmer for 18 minutes. Remove from heat and let sit, covered, for another 10 minutes.
  3. Mix 2 tablespoons rice vinegar, 1 teaspoon sugar, and a pinch of salt in a small bowl until dissolved. Gently fold this seasoning into the cooked rice using a wooden spoon or rice paddle. Spread the rice out slightly to cool faster but keep it covered to prevent drying.
  4. Dice 8 oz sushi-grade salmon into 1/2-inch cubes. Toss the salmon with 1 teaspoon soy sauce, 1 teaspoon toasted sesame oil, and optional green onion. Let marinate for 5-10 minutes at room temperature.
  5. Whisk together 3 tablespoons mayonnaise, 1 to 1.5 teaspoons sriracha, 1 teaspoon fresh lime juice, and optional honey in a small bowl. Adjust seasoning to taste.
  6. Dice cucumber, slice avocado, thinly slice radishes, and cut nori into strips. Toast sesame seeds in a dry skillet over medium heat for 2 minutes, stirring often, until fragrant and lightly golden.
  7. Assemble the bowl by placing a generous scoop of seasoned sushi rice in each serving bowl. Top with marinated salmon cubes, cucumber, avocado slices, pickled ginger if using, radishes, and nori strips.
  8. Drizzle creamy spicy mayo over the top in a zigzag or dollops.
  9. Sprinkle toasted sesame seeds on top. Add extra sriracha or chili flakes for more heat if desired.

Notes

Use sushi-grade salmon for safety and best texture. Do not over-marinate salmon to avoid ‘cooking’ it with soy sauce and sesame oil. Keep salmon chilled until assembly. Rinse rice thoroughly to avoid gummy texture. Adjust sriracha to taste for spice level. Can substitute tamari for soy sauce for gluten-free, and vegan mayo for dairy-free. Leftovers can be refrigerated up to 24 hours; reheat rice separately and add salmon fresh.

Nutrition

Keywords: salmon poke bowl, creamy spicy mayo, sushi bowl, fresh salmon, easy poke recipe, healthy dinner, quick meal

Find it online: https://emmayum.com/fresh-salmon-poke-bowl-recipe-with-creamy-spicy-mayo-easy-and-delicious/