The Poke Spicy Salmon Bowl by I Love Poke combines freshness and character: sushi-grade salmon cubes dressed in a velvety spicy sauce, served on rice scented with rice vinegar and accompanied by avocado, crunchy edamame, red cabbage, and cucumber for contrasts in texture and color. The spicy sauce, the heart of the recipe, balances spiciness and creaminess with mayonnaise, sriracha, sesame oil, and a touch of honey and lime for a sweet and sour note that brightens every bite.
Ideal for those looking for a quick dish with a pop and premium look, perfect for a summer lunch or to enrich the delivery menu with a gourmet touch.
Ingredients
- 200 g sushi rice (rinsed until the water runs clear)
- 300 ml water (to cook the rice (adjust according to the type of rice))
- 30 ml rice vinegar (to season the rice with 1 teaspoon of sugar and a pinch of salt)
- 1 spoon sugar (for the rice dressing)
- 1/2 teaspoon salt (for the rice dressing)
- 300 g fresh salmon (sushi-grade, cut into 1.5 cm cubes)
- 2 tablespoons soy sauce (preferably low-sodium or gluten-free version if needed)
- 1 teaspoon sesame oil (toasted, for aroma in the marinade)
- 1 spoon mayonnaise (base of the spicy sauce)
- 2 tablespoons sriracha (adjust the amount according to the desired level of spiciness)
- 1 teaspoon honey (balances the spiciness of the sriracha)
- 1 teaspoon grated ginger (for freshness in the sauce)
- 1 clove garlic (finely chopped in the sauce (optional))
- 1 piece avocado (aged, sliced)
- 150 g shelled edamame (cooked and cooled)
- 1/2 piece cucumber (julienned or thinly sliced rounds)
- 80 g red cabbage (thinly sliced for color and crunch)
- 2 sprigs spring onion (only the green part, thinly sliced)
- 1 spoon sesame seeds (mixed or black for garnish)
- 1 slice nori seaweed (crumbled for a crunchy note (optional))
- 1 half lime (juice to finish and adjust seasoning)
Preparation
-
1
Cook the sushi rice following the instructions: rinse the rice well, then cook it with water until tender. Transfer to a wide bowl and season with rice vinegar, sugar, and salt. Let cool to room temperature.
Durata indicativa: 15 min
Tip: Do not blow on the rice: gently mix with a wooden spoon to avoid breaking the grains.
-
2
Prepare the spicy sauce by mixing mayonnaise, sriracha, sesame oil, honey, grated ginger, and garlic. Taste and adjust the spiciness and sweetness.
Durata indicativa: 5 min
Tip: If you want a smoother consistency, add 1-2 tablespoons of cold water or lime juice.
-
3
Marinate the salmon cubes with 1 tablespoon of soy sauce and 1/2 teaspoon of sesame oil for 5-10 minutes in the refrigerator.
Durata indicativa: 10 min
Tip: Use sushi-grade salmon and always keep it cold until assembling.
-
4
Quickly cook the edamame in boiling water for 3-4 minutes, drain them, and cool them under cold water.
Durata indicativa: 5 min
Tip: Drain well to avoid excess water in the bowl.
-
5
Cut avocado, cucumber, and red cabbage. Prepare the toppings: sliced spring onion, sesame seeds, and broken nori.
Durata indicativa: 7 min
Tip: Cut the avocado last to prevent oxidation; spray a little lime if necessary.
-
6
Mix the marinated salmon with 2-3 tablespoons of spicy sauce (depending on preference) in a separate bowl.
Durata indicativa: 3 min
Tip: Don't overdo the sauce: it should enhance the salmon without overpowering it.
-
7
Assemble the poke bowls: spread the rice on the bottom, add the seasoned salmon, then arrange avocado, edamame, cucumber, and red cabbage as desired.
Durata indicativa: 5 min
Tip: Create visual sections for a premium and Instagram-worthy look.
-
8
Complete with a generous spoonful of spicy sauce, a squeeze of lime, sesame seeds, and spring onion. Serve immediately.
Durata indicativa: 2 min
Tip: Serve immediately to maintain the texture of the fish and the crunchiness of the ingredients.
Notes and Tips
Do not blow on the rice: gently mix with a wooden spoon to avoid breaking the grains.
If you want a smoother consistency, add 1-2 tablespoons of cold water or lime juice.
Use sushi-grade salmon and always keep it cold until assembling.
Drain well to avoid excess water in the bowl.
Cut the avocado last to prevent oxidation; spray a little lime if necessary.
Don't overdo the sauce: it should enhance the salmon without overpowering it.
Create visual sections for a premium and Instagram-worthy look.
Serve immediately to maintain the texture of the fish and the crunchiness of the ingredients.
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