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A hand holding a salmon poke bowl with a pair of chopsticks resting on the rim

Salmon Poke Bowl with Spicy Mayo

  • Author: Krista
  • prep_time Prep Time: 20 minutes
  • cook_time Cook Time: 10 minutes
  • total_time Total Time: 30 minutes
  • yield Yield: 4 1x
  • category Category: Lunch
  • method Method: Oven
  • cuisine Cuisine: Asian

Description

These Salmon Poke Bowls are bursting with flavor and are a super easy light dinner. Marinated salmon that’s baked until caramelized served on a bed of basmati rice with cucumbers, mango, edamame and creamy avocado then drizzled with a spicy mayo for the win! 

Scale

Ingredients

For the Salmon Poke

  • 1 lb. raw salmon skin removed, cut into 1” cubes
  • 2 teaspoons toasted sesame oil
  • 2 1/2 tablespoons tamari sauce
  • 1/2 tablespoon rice wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon black sesame seeds

For the Sriracha Mayo Sauce

  • 3 tablespoons mayo
  • 3 teaspoons sriracha

For the Bowls

Instructions

Make the Salmon Poke

  1. To a large bowl add sesame oil, tamari sauce, rice wine vinegar, garlic, ginger and black sesame seeds. Whisk to combine. 
  2. Add cubes salmon to the bowl. Toss to coat the salmon with the sauce and let marinate for 10 minutes. 
  3. Preheat oven to 400°F. 
  4. Add salmon cubes to a tin foil lined baking sheet and bake for 8 minutes. Remove and let rest.

Boil the Rice

  1. Add 8 cups of water to a pot. Submerge Success Bastami rice bag into the water. Bring to a boil and boil uncovered for 10 minutes. Remove bag immediately from water with a fork, drain, empty rice into serving dish and fluff with fork. Set aside.

Make the Sriracha Mayo Sauce

  1. To a small bowl add mayonnaise and sriracha. Stir with a spoon until combined. Set aside.

Assemble the Bowls

  1. To a bowl add 1 cup of basmati rice, 1/2 cup sliced cucumber, 1/4 cup edamame, 1/4 of an avocado, 1/4 cup of diced mango, 1/4 cup of scallions, 4 -6 oz. of cubes salmon and drizzle with sriracha mayo.
  2. Serve!

Notes

  • To Store: Although salmon poke bowls are meant to be enjoyed fresh, leftovers can be stored in the fridge for up to 1 day. Separate everything out so each component has its own airtight container.
  • To Reheat: The salmon can be reheated in a 275°F oven for about 15 minutes, or until it reaches 125°F. Add a little oil to prevent it from drying out. Reheat the rice in the microwave with a splash of water to rehydrate it.

Keywords: salmon poke, sriracha mayo, poke bowls