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30-Minute Salmon Poke Bowls Recipe

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This vibrant 30-Minute Salmon Poke Bowl recipe features sushi-grade wild salmon marinated in a savory and slightly spicy tamari-based sauce, served over perfectly cooked white rice. Topped with creamy sriracha mayo and fresh toppings like avocado and green onions, this dish balances fresh, tangy, and umami flavors for a quick, healthy, and delicious meal perfect for any day of the week.

Ingredients

For the Salmon and Marinade

  • 12 ounces sushi grade wild salmon, cut into 1/2 inch cubes
  • 3 1/2 tablespoons tamari or soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons grapeseed oil or any neutral oil
  • 1 teaspoon cane sugar
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon dried chili flakes

For the Rice

  • Cooked white rice, enough to serve 2-3 bowls

For the Spicy Sriracha Mayo

  • 1/4 cup mayonnaise
  • 1 tablespoon sriracha
  • 2 teaspoons lime juice
  • 2 teaspoons tamari or soy sauce

Toppings (Optional)

  • Avocado slices
  • Sesame seeds
  • Chopped green onions
  • Additional sesame oil
  • Extra sriracha sauce

Instructions

  1. Cook the Rice: Begin by cooking your white rice according to package instructions or preferred method until tender and fluffy. This will serve as the base for your poke bowls.
  2. Prepare the Salmon Marinade: While the rice cooks, place the cubed sushi-grade salmon in a glass bowl. In a separate bowl, whisk together tamari or soy sauce, sesame oil, grapeseed oil, cane sugar, rice wine vinegar, and dried chili flakes to create the marinade.
  3. Marinate the Salmon: Pour the marinade over the salmon cubes, ensuring they are evenly coated. Allow the salmon to sit in the marinade for about 20 minutes to absorb the flavors while the rice finishes cooking.
  4. Make the Spicy Sriracha Mayo: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and tamari or soy sauce until smooth. Set aside to add a creamy, spicy topping to the bowls later.
  5. Assemble the Bowls: Once the rice is cooked, divide it into serving bowls. Top each bowl with the marinated salmon cubes, then add your choice of fresh toppings such as avocado slices, sesame seeds, chopped green onions, a drizzle of sesame oil, and a spoonful of the spicy sriracha mayo or extra sriracha sauce.

Notes

  • Use sushi-grade salmon to ensure safety when consuming raw fish.
  • For a gluten-free option, ensure tamari sauce is gluten-free or substitute with coconut aminos.
  • Adjust the spiciness of the sriracha mayo to your taste by adding more or less sriracha.
  • Additional toppings like cucumber, edamame, or seaweed salad complement the bowl well.
  • Marinating time can be extended up to 30 minutes but avoid much longer to prevent the salmon from becoming too salty or breaking down.

Find it online: https://recipefeastful.com/30-minute-salmon-poke-bowls-recipe-2/