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.
Servings: 2
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
