Salmon Poke Bowl Recipe
Learn how easy it is to make a salmon poke bowl! This irresistible seafood dish features Japanese-inspired flavors for a delicious gourmet meal. Poke is easy to prepare with marinated raw fish, and you can customize it with all your favorite ingredients. It's a simple gourmet lunch or dinner made right at home.
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.