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bowl of salmon poke with all the fixings

Salmon Poke Bowl with Spicy Mayo


  • Author: Eric Jones
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 2 1x

Description

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.


Ingredients

Scale
  • 1 Bag Success Rice
  • 2 lb. Fresh Salmon Fillet
  • 1/2 tsp. Himalayan Pink Salt
  • 1/2 tsp. Black Pepper 
  • 1/2 tsp. Garlic Powder 
  • 1/4 tsp. Ground Thyme 

For the Marinade: 

  • 1/2 cup Low Sodium Soy Sauce
  • 2 tsp. Sesame Oil
  • 2 tsp. Lemon Juice
  • 1/4 tsp. Ground Ginger
  • 1 tbsp. Garlic, Minced

For the toppings: 

  • 1 lb. Fresh Asparagus
  • 1 Medium Avocado 
  • 1 cup Shredded Carrots
  • 1 Whole Cucumber 
  • 1/4 cup Rice Vinegar 
  • 1/2 cup Water
  • 3 tbsp. Sugar
  • 1/4 tsp. Himalayan Pink Salt
  • 1 cup Edamame 

For the spicy mayo: 

  • 2 tbsp. Mayo
  • 2 tbsp. Sriracha Sauce 
  • 2 tsp. Lemon Juice 
  • 1/4 tsp. Himalayan Pink Salt
  • 1/4 tsp. Black Pepper
  • 1/4 tsp. Red Pepper Flakes 
  • 1/8 tsp. Garlic Powder

Instructions

  1. Remove skin from salmon then cut into 1/2 inch or 1-inch cubes before placing it into a large bowl. Season with salt, pepper, garlic powder, and ground thyme.
  2. Add soy sauce marinade ingredients into a bowl and whisk together until smooth. Pour over the salmon and cover. Place in refrigerator for 1-4 hours. 
  3. Chop the cucumbers into slices then place them 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 then place the asparagus spears over the steam for 10 minutes and remove from steam.
  5. Allow the edamame to sit out until it becomes room temperature.
  6. Remove the skin and seed from the avocado, slice, and set to the side.
  7. For the spicy mayo, add the mayo, Sriracha, lemon juice, Himalayan pink salt, black pepper, red pepper flakes, and garlic powder into a bowl and whisk together until smooth.
  8. Cook your bag of Success Rice according to instructions then add cooked rice into a serving bowl.
  9. Top your rice off with salmon, edamame, steamed asparagus spears, shredded carrots, sliced avocado, cucumber slices, and finish with the spicy mayo. 
  • 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