Salmon Poke Bowl

Why You’ll Love This Recipe

This poke bowl is not only delicious but also customizable! The marinated salmon, tossed in a flavorful combination of soy sauce, sesame oil, and rice vinegar, offers a savory base. The fresh vegetables and sweet mango provide a perfect contrast to the richness of the salmon. And the spicy mayo ties everything together with a creamy, tangy heat. It’s the ideal dish for anyone who loves fresh, healthy, and flavorful meals.

Ingredients

For the Salmon Marinade:

• 1 garlic clove, minced
• 1 teaspoon grated ginger
• 2 tablespoons mirin
• 2 tablespoons low-sodium soy sauce
• 1/4 cup lemon juice
• 1 tablespoon toasted sesame seed oil
• 1 tablespoon rice vinegar
• 3 scallions (green onions), sliced (white parts for the marinade)
• 10 ounces sushi-grade salmon, cut into 1-inch cubes

For the Rice and Toppings:

• 1/2 cup white rice (for 2 servings)
• 1 English cucumber, thinly sliced
• 2 radishes, thinly sliced
• 1 avocado, sliced
• 1/4 cup mango, diced
• Spicy mayo (store-bought or homemade – see below)

For the Spicy Mayo:

• 3 tablespoons mayonnaise
• 1 tablespoon sriracha sauce (adjust to taste)
• 1 teaspoon lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Salmon Marinade:

1. Prepare the Marinade: In a large mixing bowl, combine the garlic, grated ginger, mirin, soy sauce, lemon juice, toasted sesame seed oil, rice vinegar, and the white parts of the green onions. Stir to combine.
2. Marinate the Salmon: Slice the sushi-grade salmon into 1-inch cubes, making sure to slice against the grain for a tender texture. Add the salmon to the marinade and toss gently to coat. Let it marinate for 15-45 minutes, but not longer than 1 hour.

For the Rice and Toppings:

3. Cook the Rice: While the salmon marinates, cook the white rice according to the package instructions. Once done, fluff the rice and set it aside to cool slightly.
4. Prepare the Toppings: While the rice is cooking, slice the cucumber, radishes, avocado, and mango. Set them aside for assembly.

For the Spicy Mayo:

5. Make the Spicy Mayo: In a small bowl, combine the mayonnaise, sriracha sauce, and lemon juice. Stir until smooth. Adjust the amount of sriracha depending on how spicy you want it.

Assemble the Poke Bowls:

6. Assemble the Bowls: Divide the cooked rice between bowls. Top each with a generous portion of the marinated salmon. Then add the sliced cucumber, radishes, avocado, and mango to the bowls.
7. Drizzle with Spicy Mayo: Spoon a generous amount of spicy mayo over the top of each poke bowl.
8. Garnish and Serve: Garnish with additional green onions, sesame seeds, or chili flakes if desired. Serve immediately and enjoy!

Servings and Timing

This recipe serves about 2 people. Preparation time is about 15 minutes, and marinating the salmon takes anywhere from 15-45 minutes. Cooking the rice will take an additional 15 minutes, making this a quick and easy meal to prepare in under an hour.

Variations

• Protein Options: If you’re not a fan of salmon, feel free to swap it for tuna, shrimp, or tofu for a vegetarian version.
• Add More Toppings: You can add other poke bowl favorites like edamame, pickled ginger, seaweed salad, or avocado slices for extra flavor and texture.
• Spicy Level: If you like more heat, add extra sriracha to the spicy mayo or drizzle some chili oil on top.
• Rice Alternatives: For a lighter option, use cauliflower rice instead of white rice.

Storage/Reheating

Poke bowls are best enjoyed fresh, but you can store the marinated salmon and rice separately in airtight containers in the fridge for up to 1 day. The vegetables and spicy mayo should be kept separately as well. Once assembled, the dish is best served immediately to maintain the freshness of the ingredients.

FAQs

1. Can I use frozen fish for poke bowls?

Yes, you can use frozen fish, but make sure it’s sushi-grade or intended for raw consumption. Thaw the fish completely before marinating.

2. Can I make the spicy mayo ahead of time?

Yes, the spicy mayo can be made in advance and stored in the fridge for up to 1 week.

3. Can I use brown rice instead of white rice?

Yes, brown rice can be used, but it will have a different texture and take a little longer to cook.

4. How long should I marinate the salmon?

Marinate the salmon for at least 15 minutes but no more than 1 hour to ensure the fish stays fresh and tender.

5. Can I add other fruits to the poke bowl?

Yes, mango is a classic, but you can also add other fruits like pineapple, orange segments, or pomegranate for a tropical twist.

6. How do I make this poke bowl spicier?

To make the poke bowl spicier, add more sriracha to the spicy mayo or mix in some chili flakes or fresh chopped chili peppers.

7. Can I serve this dish warm?

Poke bowls are typically served chilled or at room temperature, but you can serve the rice warm if you prefer.

8. Can I prepare this poke bowl ahead of time?

It’s best to prepare the poke bowl fresh, but you can prepare the marinated salmon and rice ahead of time and assemble the bowls just before serving.

9. Can I use a different dressing?

Yes, you can use a soy-based dressing, ponzu sauce, or a sesame dressing as an alternative to the spicy mayo.

10. How do I cut the salmon for poke bowls?

Use a sharp knife to cut the salmon into 1-inch cubes, making sure to cut against the grain for a tender texture.

Conclusion

This Salmon Poke Bowl with Mango, Avocado, and Spicy Mayo is a fresh, vibrant, and customizable dish that’s perfect for a healthy lunch or dinner. With the savory, marinated salmon, crunchy vegetables, and sweet mango, every bite is packed with flavor. The creamy spicy mayo adds the perfect finishing touch, making this dish both satisfying and refreshing. Enjoy this delicious, quick, and easy poke bowl!

Salmon Poke Bowl

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• Author: Julia
• Total Time: 45-75 minutes
• Yield: 2 servings
• Diet: Gluten Free

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Description

This vibrant Salmon Poke Bowl with Mango, Avocado, and Spicy Mayo features marinated sushi-grade salmon, fresh vegetables, and sweet mango, all served over warm rice. Topped with a creamy and tangy spicy mayo, it’s a delicious and healthy dish perfect for lunch or dinner. Customize with your favorite toppings for a fresh and satisfying meal!

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Ingredients

For the Salmon Marinade:

1 garlic clove, minced

1 teaspoon grated ginger

2 tablespoons mirin

2 tablespoons low-sodium soy sauce

1/4 cup lemon juice

1 tablespoon toasted sesame seed oil

1 tablespoon rice vinegar

3 scallions (green onions), sliced (white parts for the marinade)

10 ounces sushi-grade salmon, cut into 1-inch cubes

For the Rice and Toppings:

1/2 cup white rice (for 2 servings)

1 English cucumber, thinly sliced

2 radishes, thinly sliced

1 avocado, sliced

1/4 cup mango, diced

Spicy mayo (store-bought or homemade – see below)

For the Spicy Mayo:

3 tablespoons mayonnaise

1 tablespoon sriracha sauce (adjust to taste)

1 teaspoon lemon juice

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Instructions

• For the Salmon Marinade:

  • In a large mixing bowl, combine garlic, grated ginger, mirin, soy sauce, lemon juice, sesame seed oil, rice vinegar, and the white parts of the green onions. Stir to combine.

  • Slice the salmon into 1-inch cubes against the grain for a tender texture. Add the salmon to the marinade and gently toss to coat. Marinate for 15-45 minutes (no longer than 1 hour).

• For the Rice and Toppings:

  • Cook the rice according to package instructions. Fluff and set aside to cool slightly.

  • Slice the cucumber, radishes, avocado, and mango for toppings.

• For the Spicy Mayo:

  • Mix mayonnaise, sriracha sauce, and lemon juice in a small bowl. Stir until smooth, adjusting sriracha to your desired spice level.

• Assemble the Poke Bowls:

  • Divide the rice between bowls. Top with marinated salmon, cucumber, radishes, avocado, and mango.

  • Drizzle spicy mayo over the top and garnish with additional green onions, sesame seeds, or chili flakes if desired.

Notes

Protein Alternatives: Swap salmon for tuna, shrimp, or tofu for different variations.

Add More Toppings: Include edamame, pickled ginger, or seaweed salad for added flavor and texture.

Spicy Adjustments: Increase sriracha in the mayo for extra heat or drizzle chili oil over the bowl.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: No-cook
• Cuisine: Hawaiian, Japanese