Hawaiian 0 min

Spicy Salmon Poke Bowls

Name: Spicy Salmon Poke Bowls
Yield: 2 servings
Cuisine: Hawaiian
Ingredients: 12 oz sushi-grade salmon, diced; 2 cups sushi rice, cooked and seasoned; 1 avocado, sliced; ½ cucumber, thinly sliced; 1 cup shredded carrots; ½ cup edamame; 2 tablespoons spicy mayo (kewpie mayo + sriracha); 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 teaspoon sriracha; 1 teaspoon rice vinegar; Sesame seeds, green onions, pickled ginger for topping; Nori strips for serving

seafoodhealthyhigh-proteingluten-freedairy-freequick

Ingredientsfor 2

560

Cal

42g

Protein

52g

Carbs

22g

Fat

112 oz sushi-grade salmon, diced
22 cups sushi rice, cooked and seasoned
31 avocado, sliced
4½ cucumber, thinly sliced
51 cup shredded carrots
6½ cup edamame
72 tablespoons spicy mayo (kewpie mayo + sriracha)
82 tablespoons soy sauce
91 tablespoon sesame oil
101 teaspoon sriracha
111 teaspoon rice vinegar
12Sesame seeds, green onions, pickled ginger for topping
13Nori strips for serving

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Instructions

1
Make the spicy mayo: whisk together 2 tablespoons kewpie mayonnaise with 1 tablespoon sriracha. Adjust heat to your preference.
2
Toss diced salmon with soy sauce, sesame oil, sriracha, and rice vinegar. Let marinate 10 minutes at room temperature — the acid slightly 'cooks' the outer layer, which is ideal. Don't over-marinate or the texture changes.
3
Divide seasoned sushi rice between 2 large bowls. Arrange salmon, avocado, cucumber, shredded carrots, and edamame in sections over the rice.
4
Drizzle spicy mayo generously over each bowl. Top with sesame seeds, sliced green onions, pickled ginger, and strips of nori. Serve immediately at room temperature — cold poke bowls lose their flavor impact. Mix everything together just before eating.