Salmon Poke Bowl with Spicy Mayo

It doesn’t get any fresher than this recipe! This Salmon Poke Bowl combines marinated salmon with plenty of fixings, including pickled cucumber, sliced avocado, steamed asparagus, shredded carrots, and shelled edamame. It’s all placed on a bed of warm rice and topped with a generous drizzle of homemade spicy mayo made with sriracha.

If you love salmon, you should also check out my Honey Mustard Glazed Salmon, Cajun Salmon Croquettes, Smoked Salmon Sushi Burrito with Spicy Mayo, Pan-Seared Salmon with Succotash, and Smoked Salmon Eggs Benedict.

Poke is traditionally made with raw (ahi) tuna or octopus, cut into small cubes and “seasoned” with soy sauce, sesame oil, and rice wine vinegar—basically, a marinade.

It has roots in Hawaii, but the marinade was heavily influenced by Asian cuisine. I like to think of this dish as the Hawaiian bowl of deliciousness. As a matter of fact, it reminds me of my time I had an opportunity to play a football game in Hawaii years ago, and one thing I remember about my visit was the abundance of fresh seafood.

Nothing says fresh more than poke. This recipe is perfect for anyone who truly enjoys fresh fish and fresh vegetables.

Is there a “right way” to make a poke bowl?

Not only can the seasoning vary by preference, but the fish and toppings can be swapped as well. That’s the great thing about making poke bowls: there really is no “correct” way to make them, and you can make them your own!

Ingredients you’ll need to make your poke bowl:

• I went with farm-raised, sashimi-quality (sushi-grade) salmon, although tuna is the most authentic choice. Ahi tuna can be hard to find (depending on your location), so I wanted to use a fish in this recipe that I not only enjoy, but that is easy to find at your local grocery store. Note: A high-quality salmon is considered safe to eat raw because it is caught and stored properly.
• For your fish seasonings and marinade, you’ll need sea salt, black pepper, garlic powder, ground thyme, low-sodium soy sauce, sesame oil, lemon juice, ground ginger, and minced garlic.
• The topping options are also a matter of preference. This poke bowl recipe is also loaded with sliced cucumbers (pickled in rice vinegar, water, sugar, and salt), shredded carrots, shelled edamame, steamed asparagus spears, and freshly cut avocado.
• We can’t forget the spicy mayo to tie all those flavors together with a kick! The spicy mayo is a simple combination of Sriracha and mayo, along with lemon juice, Himalayan pink salt, black pepper, red pepper flakes, and garlic powder.
• You can turn your poke into a full meal by placing it on a bed of warm rice.

How to make a salmon poke bowl:

Prepare the salmon. Remove the skin from the salmon filet. The key to successfully filleting your fish is to have a sharp knife that can be worked in between the skin and the fish. Place the fillet, skin-side down, on a chopping board. Holding the tail end firmly, use a sharp knife to cut the flesh and skin in the opposite direction from the tail end. Hold the end tightly, continue cutting along the fillet’s length, then remove and discard the skin. (You can also have your fish market handle this step in the process for you.) Chop the salmon into nice-sized 1/2 inch or 1-inch cubes, then place in a large bowl. Season the cubed salmon with salt, pepper, garlic powder, and ground thyme.

Make the marinade and refrigerate. Add your soy sauce, sesame oil, lemon juice, ground ginger, and minced garlic into a separate bowl and whisk (paid link) until smooth. Cover and coat your salmon with this soy sauce mixture. Cover your salmon and refrigerate it for at least 1 hour. If you let it marinate longer, the flavors will soak into the fish. Now let’s work on your toppings…

Prepare the toppings. Slice your cucumbers and place them into a bowl. Cover with your rice wine vinegar, water, sugar, and salt, then stir, cover, and let the cucumbers soak for 30 minutes to an hour. Cut the asparagus spears 1 inch from the top, then place them in a strainer. Add a few inches of water to a pot and bring to a boil. Place the asparagus spears over the steam for 10 minutes, then remove from the steam. If your edamame is frozen, let it thaw and come to room temperature. Remove the skin and seed from the avocado, slice, and set aside.

Make the spicy mayo. Add the mayo, Sriracha sauce, lemon juice, sea salt, black pepper, red pepper flakes, and garlic powder into a bowl and whisk (paid link) together until smooth. Set this to the side.

Build your poke bowl. If making rice, cook according to instructions, then add cooked rice to a serving bowl. Top rice with the marinated salmon, shelled edamame, steamed asparagus spears, shredded carrots, sliced avocado, cucumber slices, and spicy mayo.

I just could not get enough of the combination of these fresh ingredients, topped over a delicious bowl of rice. When you want to feel like you’re on a Hawaiian vacation, give this Salmon Poke Bowl and Spicy Mayo a spot on your dinner table!

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Salmon Poke Bowl with Spicy Mayo

Recipe by Eric Jones

It doesn’t get any fresher than this recipe! Salmon Poke Bowl combines marinated salmon with tons of fixings like pickled cucumber, sliced avocado, steamed asparagus, shredded carrots, and shelled edamame. It’s all placed on a bed of warm rice and topped with a generous drizzle of homemade spicy mayo made with sriracha.

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• Total Time1 hour 40 minutes
• Yield2 1x

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Ingredients

Units USM Scale 1x2x3x

• 2 lb fresh salmon fillet
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp ground thyme
• 1/2 cup low sodium soy sauce
• 2 tsp sesame oil
• 2 tsp lemon juice
• 1/4 tsp ground ginger
• 1 tbsp minced garlic
• 1 whole cucumber, sliced
• 1/4 cup rice vinegar
• 1/2 cup water
• 3 tbsp sugar
• 1/4 tsp sea salt
• 1 lb fresh asparagus
• 1 cup edamame
• 1 medium avocado
• 1 cup shredded carrots

For the spicy mayo: 

• 2 tbsp mayo
• 2 tbsp sriracha sauce
• 2 tsp lemon juice
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/8 tsp garlic powder

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Instructions

1. Cut salmon into 1/2-inch or 1-inch cubes. Place into a large bowl. Season with salt, pepper, garlic powder, and ground thyme.
2. Add soy sauce, sesame oil, lemon juice, ground ginger, and minced garlic into a bowl and whisk (paid link) together. Pour over the salmon and cover. Place in refrigerator for 1-4 hours. 
3. Placed sliced cucumber into a bowl and cover with rice vinegar, water, sugar, and salt. Allow to soak for 30 minutes.
4. Cut the asparagus spears 1 inch from the top, then place them in a mesh strainer. Add a few inches of water into a pot and bring to a boil. Place the asparagus spears over the steam for 10 minutes. Remove from the steam and set to the side.
5. Remove the skin and seed from the avocado, slice, and set to the side.
6. For the spicy mayo, add the mayo, Sriracha, lemon juice, sea salt, black pepper, red pepper flakes, and garlic powder into a bowl and whisk (paid link) together until smooth.
7. Cook rice according to instructions, then add cooked rice into a serving bowl.
8. Top rice with salmon, edamame, steamed asparagus spears, shredded carrots, sliced avocado, and cucumber slices, and finish with spicy mayo. 

Equipment

Glass Bowls

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• Prep Time: 1 hour 30 minutes
• Cook Time: 10 minutes
• Category: Comfort Food
• Method: Stove Top
• Cuisine: Asian

Nutrition

• Calories: 417
• Sugar: 6g
• Sodium: 1329mg
• Fat: 8.1g
• Carbohydrates: 64.4g
• Fiber: 4g
• Protein: 21.7g
• Cholesterol: 39mg