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Fresh Salmon Poke Bowl Recipe with Easy Spicy Sriracha Mayo Dressing

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A quick, fresh, and flavorful poke bowl featuring sushi-grade salmon, crunchy veggies, and a creamy spicy sriracha mayo dressing. Perfect for busy nights or casual gatherings.

Ingredients

Scale
  • 8 oz (225 g) fresh salmon fillet, sushi-grade if possible, skin removed and diced
  • 1 1/2 cups cooked sushi rice or short-grain rice (about 300 g)
  • 1/2 cup (50 g) cucumber, thinly sliced or julienned
  • 1/4 cup (30 g) carrot, shredded or thinly sliced
  • 1 medium avocado, sliced or cubed
  • 2 tablespoons green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 2 tablespoons sriracha sauce
  • 1/4 cup (60 ml) mayonnaise
  • 1 teaspoon fresh lime juice
  • Optional garnishes: pickled ginger, seaweed flakes, or thinly sliced radishes

Instructions

  1. Rinse 3/4 cup (150 g) uncooked sushi or short-grain rice under cold water until water runs clear. Cook it in a rice cooker or on the stove with 1 cup (240 ml) water. Once cooked, fluff with a fork and stir in 1 tablespoon rice vinegar. Let cool slightly (about 10 minutes).
  2. Using a sharp knife, cut the fresh salmon fillet into 1/2-inch (1.25 cm) cubes. Place them in a medium bowl.
  3. Add 2 tablespoons soy sauce and 1 teaspoon lime juice to the salmon. Toss gently to coat, then set aside to marinate for 5-10 minutes while prepping other ingredients.
  4. In a small bowl, whisk together 1/4 cup (60 ml) mayonnaise, 2 tablespoons sriracha sauce, and 1 teaspoon fresh lime juice. Adjust heat to taste by adding more sriracha if desired. Set aside.
  5. Slice 1/2 cup cucumber thinly, shred 1/4 cup carrot, and slice 2 tablespoons green onions. Cube or slice 1 avocado just before serving to avoid browning.
  6. Spoon a generous portion of the seasoned rice into a bowl. Arrange the marinated salmon cubes on top. Add cucumber, carrot, avocado, and green onions around the salmon to create a colorful presentation.
  7. Drizzle the spicy sriracha mayo over the bowl. Sprinkle with 1 tablespoon toasted sesame seeds and any optional garnishes like pickled ginger or seaweed flakes.
  8. Serve immediately and enjoy fresh while textures and flavors are vibrant. If holding for a short time, keep covered in the fridge and add avocado and spicy mayo just before eating.

Notes

Do not over-marinate the salmon to avoid it ‘cooking’ in the soy and lime juice; 5-10 minutes is ideal. If mayo is too thick, thin with a splash of water or more lime juice. Use sushi-grade salmon for safety and best texture. Toast sesame seeds carefully to avoid bitterness. For gluten-free, use tamari instead of soy sauce. Vegan mayo or Greek yogurt can substitute mayonnaise for dairy-free or lighter options.

Nutrition

Keywords: salmon poke bowl, spicy sriracha mayo, fresh salmon, sushi-grade salmon, quick poke bowl, healthy poke bowl, easy poke bowl recipe

Find it online: https://magnetmeal.com/fresh-salmon-poke-bowl-recipe-with-easy-spicy-sriracha-mayo-dressing/