30-Minute Salmon Poke Bowls Recipe
A quick and flavorful 30-minute salmon poke bowl featuring sushi-grade wild salmon marinated in a savory tamari and sesame mixture, served over perfectly cooked white rice with spicy sriracha mayo and fresh toppings for a vibrant, healthy meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: No-Cook
- Cuisine: Hawaiian
Ingredients
Rice
- Cooked white rice, enough for 4 servings
Salmon 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
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
- Green onions, thinly sliced
- Additional sesame oil
Instructions
- Cook the rice: Begin by cooking your white rice according to package instructions or your preferred method. This will serve as the base for your poke bowls.
- Prepare the salmon marinade: In a glass bowl, place the cubed sushi grade salmon. In a separate bowl, whisk together tamari, sesame oil, grapeseed oil, cane sugar, rice wine vinegar, and dried chili flakes to make the marinade. Pour the marinade over the salmon and gently toss to coat evenly. Let it sit for about 20 minutes while the rice finishes cooking to allow flavors to meld.
- Make the spicy sriracha mayo: While the salmon marinates, whisk together the mayonnaise, sriracha, lime juice, and tamari in a small bowl until smooth. Set aside to use as a flavorful sauce topping.
- Assemble the poke bowls: Once the rice is cooked, divide it evenly into bowls. Top with the marinated salmon cubes. Add your choice of toppings such as avocado slices, sesame seeds, and green onions. Drizzle with additional sesame oil and finish by adding the prepared spicy sriracha mayo to taste.
- Serve and enjoy: Serve immediately to enjoy the fresh, vibrant flavors and contrasting textures of the poke bowl.
Notes
- Use sushi-grade salmon to ensure safety and quality for raw consumption.
- Adjust the amount of sriracha in the mayo to control the spiciness level.
- Can substitute tamari with regular soy sauce, but tamari is gluten-free.
- Feel free to add other toppings like cucumber, radishes, or pickled ginger for extra flavor.
- To make this dish dairy-free, ensure the mayo is dairy-free or substitute with vegan mayo.
Find it online: https://recipefeastful.com/30-minute-salmon-poke-bowls-recipe/