Brighten your day with this salmon poke bowl loaded with salmon coated in sriracha mayo and fresh vegetables topped over a bowl of seasoned rice. This healthy and refreshing dish can be made in just 10 minutes and makes for the perfect meal on a sunny day!
What is a Salmon Poke Bowl?
The weather in Canada has finally been warming up, with beautiful sun-filled days that inspire me to indulge in foods that are more vibrant and filled with energy.
One dish that is perfectly reminiscent of bright sunny days definitely has to be poke (pronounced po-kay), a delicious Hawaiian dish of diced fresh fish with toppings like avocado and fresh vegetables, served on top of rice.
Each topping in the bowl adds a delightful flavor and texture to the dish, which makes each spoonful of the dish to be an absolute treat to your tastebuds.
All ingredients in the bowl are served fresh, including the fish, which makes it to be a refreshing meal to cool down for the warmer weather. This nutrition-filled dish is also delightfully easy to make and takes only a few minutes to assemble!
How do I pick which salmon to use?
When consuming raw fish, it’s important to choose a high-quality salmon that’s safe for raw consumption.
According to the FDA Food Code, fish eaten raw should be frozen at -4 degrees Fahrenheit for at least 7 days, or for 15 hours at -31 degrees F. The latter approach is called “flash freezing”, which kills the parasites while retaining the texture of the fish.
To ensure your fish is safe for raw consumption, I would recommend checking with the grocer to ensure it has been handled in this way prior to purchasing, but you can also freeze the fish yourself at home as well.
Once a few months, I purchase a large fillet of salmon, in which I divide them into single servings in an airtight container, and store them in the freezer. You would just need to ensure your home freezer goes down to -4 degrees F (or -20°C) for proper handling.
On the day prior to serving, I transfer the individual serving into the fridge to defrost to serve the next day. When properly stored, frozen salmon will maintain the best quality for about 9 months in the freezer, so this is a great cost-effective option to enjoy salmon in the comfort of your home.
What do I need to make a Salmon Poke Bowl?
There’s a wide variety of ingredients you can use in your poke bowl, but this recipe brings together a few of my favorite toppings for the dish! Here is a list of ingredients you will need:
- Cooked sushi (short-grain) rice: seasoned with rice vinegar, sesame seeds, salt, and sugar.
- Fresh salmon: coated in a creamy sauce made with Kewpie mayonnaise, Sriracha, soy sauce, honey, and a dash of lemon juice.
- Red onion, lettuce, red onion, cucumber, tomatoes, and/or any other vegetables of choice: for topping.
- Sesame seeds and furikake (or shredded nori) for garnish.
With these simple ingredients, this bowl can be assembled in a matter of minutes for you and your loved ones! This dish is best served fresh, but feel free to prepare the ingredients in advance to be stored in the fridge, for easy assembly.
I hope you enjoy this delicious recipe, and please do not hesitate to leave a comment below or message me on Instagram for any questions!
Other Brunch recipes you may like:
- Korean Egg Drop Sandwich
- Shrimp and Egg Open Sandwich
- Fluffy Egg Salad Sandwich
- Avocado Toast with Sunny-Side-Up Egg
- Shrimp and Avocado Crostini
- Crab and Avocado Sandwich
10-Minute Salmon Poke Bowl
- 1 cup freshly cooked rice
- 1/2 tbsp rice vinegar or to taste
- 1 tsp sesame seeds
- large pinch of salt and sugar
Salmon with Spicy Mayo
- 1/2 avocado, lettuce, red onion, cucumber, and/or tomatoes to serve
- sesame seeds and furikake (or shredded nori) for garnish
- In a small bowl, add cooked rice, rice vinegar, sesame seeds, and a large pinch of salt and sugar, and mix to combine.
- In a separate bowl, mix together mayonnaise, Sriracha, soy sauce, honey, and lemon juice. Add diced salmon and toss to coat evenly.
- In a serving bowl, add seasoned rice and fresh vegetables of choice. Garnish with sesame seeds and furikake and serve with some extra soy sauce if preferred. Enjoy!