For spicy lovers: a poke bowl that doesn't mess around! Salmon marinated in sriracha sauce, fresh jalapeños, fermented kimchi, and a spicy mayonnaise that will make you tear up (in a good way). If you love spicy food, this is your poke bowl.
This poke is for those who want to challenge their taste buds. The combination of sriracha, jalapeños, and kimchi creates a multi-level spiciness explosion: the immediate heat of sriracha, the fresh and sharp jalapeños, and the fermented and complex Korean kimchi.
Don't worry: you can always adjust the spice level to your liking. The version I propose is already quite intense, but if you're a true fire-eater you can add extra fresh chili, spicy oil, or even habanero sauce. Remember: once you add spice, you can't take it away, so start moderately!
Ingredients
- 300 g Fresh salmon (for sashimi)
- 200 g Sushi rice
- 3 tablespoons Sriracha
- 2 tablespoons Mayonnaise
- 2 whole Fresh jalapeños (sliced)
- 100 g Korean kimchi
- 1 whole Avocado (to balance the spiciness)
- 1 whole Cucumber
- 100 g Edamame
- 1 spoon Soy sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Sesame seeds (toasted)
- to taste Spring onion
- to taste Fresh chili (extra for garnish)
- to taste Fresh coriander
Preparation
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1
Cooking rice and preparing edamame: Cook the sushi rice according to the package instructions, season it with rice vinegar, and let it cool. Cook the edamame in salted boiling water for 3-4 minutes, drain and cool them. Standard tasks that you can also do in advance.
Durata indicativa: 15 min
Tip: Cold rice contrasts better with the spiciness of the seasoning
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2
Spicy salmon marinade: Cut the salmon into regular 2 cm cubes. In a bowl, mix 2 tablespoons of sriracha with soy sauce and sesame oil. Add the salmon cubes and gently mix. Let marinate in the refrigerator for 10 minutes. The salmon will absorb the spiciness, turning a deep red-orange. If you want an even more fire poke, add more sriracha!
Durata indicativa: 12 min
Tip: Do not marinate too long or the fish will start to 'cook' in the acid
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3
Spicy mayo preparation: Mix the mayonnaise with the remaining spoonful of sriracha until you get a nice uniform orange sauce. Taste and adjust the spiciness: it should be intense but not unbearable. This sauce will be your creamy 'fire extinguisher' that balances the heat of the other ingredients. Keep refrigerated until use.
Durata indicativa: 2 min
Tip: If you don't like it too spicy, use less sriracha in the mayo
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4
Vegetable preparation: Slice the avocado (it will be your ally against the spiciness, don't skip it!). Thinly slice the cucumber. Cut the jalapeños into thin rings - WARNING: remove the seeds if you want less heat, leave them if you're brave. Drain the kimchi from its liquid. Chop the spring onion. Prepare fresh chili rings for the final decoration.
Durata indicativa: 8 min
Tip: When handling jalapeños, wear gloves or wash your hands very well afterwards!
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5
Fiery assembly: Distribute the cold rice in the bowls. Arrange the spicy marinated salmon, creamy avocado (essential!), cucumber, edamame, kimchi, sliced jalapeños. Generously drizzle with spicy mayo in a zigzag pattern. Sprinkle with sesame seeds, spring onion, fresh coriander, and red chili slices. Serve immediately and get ready to sweat... with pleasure! Keep some cold water handy.
Durata indicativa: 5 min
Tip: Avocado and rice help to 'cut' the spiciness - eat them together with the rest
Notes and Tips
Cold rice contrasts better with the spiciness of the seasoning
Do not marinate too long or the fish will start to 'cook' in the acid
If you don't like it too spicy, use less sriracha in the mayo
When handling jalapeños, wear gloves or wash your hands very well afterwards!
Avocado and rice help to 'cut' the spiciness - eat them together with the rest
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