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bowl of salmon poke with all the fixings

Salmon Poke Bowl with Spicy Mayo

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5 from 1 review

  • Author: Eric Jones
  • Total Time: 1 hour 40 minutes
  • Yield: 2 1x


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.


Units Scale
  • 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


  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. 


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


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