Spicy Salmon Poke Bowl
Sushi-grade salmon cubed and tossed in a sesame-sriracha marinade, over sushi rice with edamame, mango, and a drizzle of spicy mayo.
🛒 Ingredients
- 400g sushi-grade salmon, cubed
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sriracha
- 1 tsp rice vinegar
- 300g sushi rice, cooked and seasoned
- 1 cup edamame, shelled
- 1/2 mango, diced
- 1/2 avocado, sliced
- 4 tbsp mayonnaise
- 2 tsp sriracha (for mayo)
- 1 tbsp sesame seeds
- 2 sheets nori, cut into strips
👨🍳 Method
- 1
Toss salmon cubes gently with soy sauce, sesame oil, sriracha, and rice vinegar. Marinate 10 minutes.
- 2
Season cooked rice with rice vinegar, sugar, and salt. Fan to cool.
- 3
Make spicy mayo: mix mayonnaise and sriracha.
- 4
Build bowls: sushi rice base, salmon, edamame, mango, and avocado arranged in sections.
- 5
Drizzle spicy mayo over everything.
- 6
Scatter sesame seeds and nori strips.
- 7
Serve immediately.
💡 Chef's Tips
- →Only use sushi-grade salmon — it is specifically prepared for safe raw consumption.
- →Do not marinate the salmon for more than 15 minutes — the acid starts to cook it.
- →Fan the rice as you season it for the best sticky-but-distinct texture.
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