Easy Spicy Salmon Poke Bowl
Creamy salmon in ginger-soy-sauce marinade, served with fresh and colourful toppings, doused with spicy mayo sauce. The textures, flavours all blended together for an amazing poke bowl. I'm making mine even easier with 2 secret ingredients!
Servings: 4 people
Ingredients
Salmon
- 1 tablespoon toasted sesame oil
- 1 tablespoon less sodium soy sauce
- 1 inch ginger , grated
- ½ teaspoon (0.5 teaspoon) chili flakes
- ¼ cup (26.42 g) chopped green onion
- 8 oz (226.8 g) cubed smoked salmon
Cucumber
- 1 cup (140.54 g) cubed cucumber
- 1 tablespoon apple cider vinegar , or any of your choice
- ½ tablespoon (0.5 tablespoon) maple syrup
- ½ teaspoon (0.5 teaspoon) chili flakes
Mayonnaise Sauce
- ⅓ cup (78.9 g) light mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon maple syrup
- 1 tablespoon less sodium soy sauce
Toppings
- 1 carrot , julienned
- 1 avocado , cubed
- 1 cup (174.35 g) cubed mango
- 1 cup (94.05 g) sliced red cabbage
- ½ cup (125 g) cooked adamame
- ½ cup (84.54 g) fried onion
- 4 oz (150 g) wakame
- 4 cup (667.83 g) cooked rice
Others (optiona)
- sesame seeds
- nori
- chopped green onion
Instructions
Salmon
- Mix all ingredients in a bowl and chill in the fridge meanwhile.
Cucumber
- Mix all ingredients in a bowl, and season with salt to taste. Set aside.
Mayonnaise Sauce
- Mix all ingredients in a bowl, set aside.
Assemble
- Place rice into a bowl. Arrange the toppings nicely, including the cucumber. Lastly add in salmon and sprinkle with sesame seeds, nori and green onion. Spoon mayonnaise sauce on top. Enjoy!
Notes
- If you don't already have cooked rice, here's what you do. Cook 1 ⅓ cup jasmine rice (don't rinse it) with 2 cups of water and some salt.
Nutrition
Calories: 601.2kcal | Carbohydrates: 78.3g | Protein: 21g | Fat: 23.5g | Saturated Fat: 4.7g | Cholesterol: 16.2mg | Sodium: 1330.5mg | Potassium: 819.1mg | Fiber: 7.4g | Sugar: 14.7g | Calcium: 128.3mg | Iron: 2.9mg
