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!
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
Instructions
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For the Salmon Marinade:
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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.
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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).
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For the Rice and Toppings:
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Cook the rice according to package instructions. Fluff and set aside to cool slightly.
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Slice the cucumber, radishes, avocado, and mango for toppings.
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For the Spicy Mayo:
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Mix mayonnaise, sriracha sauce, and lemon juice in a small bowl. Stir until smooth, adjusting sriracha to your desired spice level.
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Assemble the Poke Bowls:
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Divide the rice between bowls. Top with marinated salmon, cucumber, radishes, avocado, and mango.
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Drizzle spicy mayo over the top and garnish with additional green onions, sesame seeds, or chili flakes if desired.
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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
