Spicy Salmon “Poke” Bowl

Lunch
Dinner

Over the past few years, poke has taken the world by storm. Originally from Hawaii, poke is diced raw fish tossed in a soy- or mayo-based sauce and served as-is or with an army of garnishes. Whether I’m commuting to the city for meetings, class, or hangouts with friends, I’ll inevitably run by a shop with beautiful poke, an array of sides, steaming rice, and delicious sauces waving to me from behind a glass display case. How can I say no to this?!

I love raw fish whether it’s in poke, sushi, sashimi, or tartare. They’re one of my favorite things to order at a restaurant. But when it comes to working with raw fish at home, I’m a bit more hesitant. That doesn’t mean I can’t modify my own spicy salmon poke bowl at home! This means airfrying marinated salmon cubes until your desired wellness. Mixing in a spicy mayo sauce brings everything together, and garnishing with edamame, seaweed, pickled red onions, and avocado is perfection. This is all served over a bed of seasoned rice: Every bite leaves you with a different flavor combination.

If airfrying is not your thing, you can sear your salmon or put it in the oven for a no-fuss clean up. A poke bowl is a blank canvas, and you’re the artist. Add whatever ingredients you want, and let me know what your favorite combinations are!

Course: Lunch, Dinner

Servings: 2

Cook time: 10 Minutes

Ingredients

Salmon

1 tbsp reduced sodium soy sauce
1 tbsp rice wine vinegar
1 tsp sesame oil
1 tsp sugar
10 oz salmon, skin removed and cubed

Rice

2 cups rice, cooked
1 tbsp rice vinegar
1 tsp sugar
Pinch of salt

Spicy mayo sauce

1/2 cup mayonnaise
1 tbsp Sriracha
Juice of 1 lemon
1/2 tsp sesame oil

Garnishes

Edamame beans
Pickled red onions
Seaweed
Avocado
Sesame seeds
Carrots (optional)
Cucumbers (optional)

Directions

For the salmon, combine soy sauce, vinegar, sesame oil, and sugar together in a large bowl. Add salmon cubes and toss thoroughly. Marinade for 1 hour at room temperature or up to overnight in the fridge.
In the meantime, bring your rice to your desired temperature. Usually, I take leftover rice out of the fridge and let it come to room temperature. Toss with 1 tbsp rice wine vinegar, 1 tsp sugar, and a pinch of salt. Set aisde.
Add salmon cubes in one layer in the airfryer and cook for 3 minutes at 400F for the center to remain a little pink. Cook for 5 minutes total if you want your salmon completely cooked.
For the spicy mayo, combine the mayonnaise, Sriracha, lemon juice, and sesame oil together.
Prepare the garnishes.
Assemble your bowl. Enjoy!