The Salmon Poke Bowl is a delicious and easy-to-make dish featuring Japanese-inspired flavors with marinated raw salmon as the star ingredient. To prepare, combine diced sashimii-grade salmon with soy sauce, green onions, rice wine vinegar, sriracha, and sesame oil, then refrigerate.
Pickled cucumbers are made by boiling rice wine vinegar, water, honey, salt, and red chilli flakes before adding cucumber slices and letting them marinate. Sriracha mayonnaise is simply mixed sriracha and mayonnaise.
Serve this bowl by layering a base of rice or salad, topping it with marinated salmon, pickled cucumbers, and a drizzle of sriracha mayonnaise. You can also add other favorite toppings like avocado or seaweed.
For storing, the pickled cucumbers and sriracha mayonnaise can be kept in the refrigerator for up to 5 days. However, it’s best to serve and eat the salmon poke on the same day it’s prepared to ensure maximum freshness and flavor.
Salmon Poke Bowl Recipe
Ingredients
Salmon Poke
- 1 pound Salmon cut into ¾” cubes
- ¼ cup Soy sauce
- 2 tbsp sliced Green onions
- 1 tsp Rice wine vinegar
- 1 tsp Sriracha
- 1 tsp Ssesame oil
- ½ tsp Sesame seeds
Pickled Cucumbers
- ½ cup Rice wine vinegar
- ½ cup Water
- ⅓ cup Honey
- 1 tsp Kosher salt
- ½ tsp Red chili flakes
- 2 Persian cucumbers sliced ⅛” thick
Sriracha Mayonnaise Sauce
- 2 tbsp Sriracha
- 2 tbsp Mayonnaise
Instructions
- In a medium bowl, combine the diced salmon, soy sauce, green onions, rice wine vinegar, sriracha, and sesame oil. Cover and refrigerate while preparing the pickled cucumbers.
- In a medium saucepan, combine rice wine vinegar, water, honey, salt, and chili flakes. Bring to a boil over high heat. Once boiling, turn off the heat, add cucumber slices, and stir. Let marinate for 10 minutes, then transfer the mixture to a container. Cover and refrigerate until ready to use, or freeze for 5 to 10 minutes to cool quickly.
- In a small bowl, whisk together the sriracha and mayonnaise until combined.
- To serve, add your preferred base such as rice or salad to a bowl. Top with salmon poke, pickled cucumbers, and sriracha mayonnaise. Feel free to add any other favorite toppings.
Notes
- Salmon Selection: Purchase sashimi-grade or sushi-grade salmon for the best quality.
- Sriracha Substitute: You can use garlic chili sauce, chili paste, chili crisp, or gochujang as alternatives.
- Cucumber Substitute: About 1 cup of English or regular cucumbers can be used in place of Persian cucumbers.
- Make-Ahead: The pickled cucumbers and sriracha mayonnaise can be made and stored in the refrigerator up to 5 days in advance. It’s best to eat the salmon poke on the same day it’s prepared.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 296 kcal |
| Carbohydrates | 23g |
| Protein | 25g |
| Fat | 12g |
| Cholesterol | 70mg |
| Sodium | 1409mg |
| Sugar | 16g |
What Kind of Salmon Should I Use For a Poke Bowl?
For a poke bowl, it’s important to use sashimi-grade or sushi-grade salmon. This type of salmon is safe to eat raw because it’s been handled and processed under strict guidelines to prevent contamination. You can usually find sashimi-grade salmon at a trusted fish market or grocery store.
If you’re unsure, ask the fishmonger if the salmon is safe for raw consumption. Using high-quality salmon ensures that your poke bowl is not only delicious but also safe to eat.
Can I Make the Components of the Poke Bowl Ahead of Time?
Yes, you can prepare some components of the poke bowl ahead of time. The pickled cucumbers and sriracha mayonnaise can be made up to 5 days in advance and stored in the refrigerator. This can save you time when you’re ready to assemble your poke bowl.
However, the salmon poke itself is best eaten on the same day you prepare it to ensure freshness and the best flavor. If you need to store the salmon poke, keep it in the refrigerator and consume it within 24 hours.
