Spicy Salmon Poke Bowl

5 from 1 vote

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Not to poke fun at sushi, but this poke bowl might just be better than your favorite roll. Imagine all the best elements of sushi, deconstructed and served in a big bowl 🍣. This is how I do poke: fresh chunks of marinated salmon, seasoned sushi rice, and a plethora of customizable toppings, such as fresh mango 🥭, edamame, seaweed salad, spicy mayo, and cucumbers 🥒. My recipe is not traditional, but it’s inspired by Hawaiian 🌺 poke. This makes for a special lunch, where everyone can personalize their bowls with their favorite flavors. 

Why You’ll Love Spicy Salmon Poke Bowl

If you love salmon sushi and ceviche, you will love these salmon poke bowls. Tender cubes of sushi-grade raw salmon combine with a zesty soy marinade, and then rest atop a bed of fluffy steamed rice. Pick and choose your favorite toppings to add texture, color, flavor, and nutrition. Anything goes, but my favorites include fresh mango 🥭, cucumber, avocado, sesame seeds, and edamame. Not a fan of spice? No problem, just omit the sriracha. While this may seem like a complex dish, if you prepare the toppings while the salmon marinates, you can make the whole recipe in about 40 minutes.

Spicy Salmon Poke Bowl

What is Poke?

Poke is a classic Hawaiian dish (pronounced POH-kay), consisting of raw marinated fish. Raw tuna is a common seafood to use (the dish then becomes ahi poke), but octopus and salmon are also popular. Poke was a natural evolution for Hawaii, thanks to the availability to sea-fresh reef fish and Japanese, Chinese, and Philippines culinary influences 🇯🇵 🇨🇳 🇵🇭 from the immigrant population. Originally served as a small meal, poke usually consists simply of marinated raw fish 🐟, sometimes rice, and other simple accompaniments, such as sweet Maui onions 🧅, local nuts, and seaweed. Poke, as it’s presented in this recipe, is a Modern Nonna play on the classic, with lots of garnishes to round it out into a full, island-inspired meal. 🏝

Is Raw Salmon Safe to Eat?

Yes, however, I strongly encourage you to buy high-quality, fresh, sushi-grade fish making sure you make it the same day. If you are unsure if the salmon you are going to purchase is sushi-grade, ask the fishmonger at your store, or visit a Japanese grocer with a fresh fish section.

If you feel uneasy about raw seafood, you can cook the salmon (or tuna) first. Grilling, baking, air frying, and pan-cooking or all good techniques to cook the fish. You can marinate the fish prior to and/or after cooking.

Spicy Salmon Poke Bowl

How to Prepare Spicy Salmon Poke Bowl

🍣 Purchase fresh SUSHI GRADE fish and use it within 1 day of purchase and then store it properly in the fridge.

🐟 Cut the fish into 3/4 inch cubes.

🥣 In a bowl, mix the fish with soy sauce, rice vinegar, sesame oil, sriracha, scallions, and sesame seeds.

🧊 Marinate the mixture in the fridge for at least 30 minutes.

🍚 Serve over cooked white or brown rice, and add toppings such as diced mango, avocado, sliced cucumber, edamame, sesame/poppy seeds, and a drizzle of Spicy Mayo.

🍣 Enjoy your Spicy Salmon Poke Bowl!

Nonna’s Tip 🍤

If using raw salmon, it has to be fresh SUSHI-grade salmon, preferably purchased from a fishmonger. Make sure to enjoy the poke bowls the first day it’s made.

Spicy Salmon Poke Bowl

Variations and Substitutions for Spicy Salmon Poke Bowl

  1. Instead of salmon, you can try fresh, sushi-grade Ahi Tuna diced into small pieces. Please use the freshest fish from a fish monger making sure to keep it on a plate with a paper towel, and refrigerate it (covered with plastic wrap). Be sure you prepare the poke bowls the same day you purchase the fish.
  2. Experiment with different marinades such as ponzu sauce, teriyaki sauce, or a 🍊citrus-based marinade.
  3. Get creative with your toppings, such as shredded 🥕 carrots, pickled ginger, radishes, seaweed salad, or even crispy tempura flakes for some crunch.
  4. While white or brown rice is traditional, you can use sushi rice, quinoa, or cauliflower rice for a low-carb option.
  5. For a vegan or vegetarian option, skip the fish and load up your bowl with a variety of vegetables such as bell peppers, snap peas, asparagus, or grilled mushrooms marinated in the soy sauce marinade. For vegan Spicy Mayo, you can use vegan mayo mixed with sriracha.

Similar Recipes

If you love this recipe, please try my Ahi Tuna Poke Bowls as well!

Best Served With

Common Questions

is RAW Salmon safe to eat?

Yes, however, I strongly encourage you to buy high-quality fresh SUSHI GRADE fish and be sure you make it the same day.

Why is it important to use sushi-grade fish for the spicy salmon poke bowl?

Sushi-grade fish is safe to eat raw because it has been handled and stored in a way that minimizes the risk of foodborne illness.

where can I get high-quality seafood?

Look for a fishmonger in your area and then follow their expertise on how to store and handle sushi-grade fish.

how long can I store The Poke Bowls for?

For best results, please serve the poke the same day that it is made.

Can I make this poke bowl vegetarian or vegan?

Yes, you can skip the fish and use tofu or other plant-based protein alternatives. Additionally, use vegan mayo for the Spicy Mayo and skip any animal-based toppings.

Spicy Salmon Poke Bowl

Spicy Salmon Poke Bowl

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.
5 from 1 vote
Course: Main Course
Cuisine: American, Hawaiian
Servings: 2
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 15 minutes
Marinating Time: 30 minutes
Total Time: 55 minutes

Ingredients 

The Salmon

  • ½ lb salmon, fresh, sushi-grade
  • 1.5 teaspoons sriracha, to taste
  • 2 tablespoons soy sauce, or tamari
  • ½ tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon green onion, thinly sliced
  • 1 teaspoon sesame seeds, to taste

The Rice

  • ½ cup rice (uncooked), white or brown
  • water , as per the package
  • 1 pinch salt , to taste
  • 1 tablespoon rice vinegar, stirred at the end

Optional Toppings

  • mango, finely chopped
  • edamame, shelled (frozen, defrosted)
  • avocado, sliced
  • sesame seeds, or poppy seeds
  • cucumber, sliced
  • spicy mayo, (mayo + sriracha)

Instructions 

  • 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.

Video

Nutrition

Calories: 368kcal, Carbohydrates: 38g, Protein: 28g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Cholesterol: 62mg, Sodium: 1157mg, Potassium: 665mg, Fiber: 1g, Sugar: 0.5g, Vitamin A: 80IU, Vitamin C: 3mg, Calcium: 43mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American, Hawaiian
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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