Spicy Salmon Poke

These spicy salmon poke bowls are made with seasoned sushi rice, marinated salmon, and a spicy mayo sauce. Serve as a quick lunch or dinner!

📝 Ingredients

• 1 cup medium-grain sushi rice
• 1 1/2 cups water
• 1/2 teaspoon sea salt
• 2 tablespoons rice vinegar
• 8 ounces salmon (Use commercially frozen fish. Thaw before marinating.)
• 1/4 cup soy sauce or tamari sauce ((use gluten-free certified if needed), use low-sodium soy sauce if desired)
• 1/4 cup rice vinegar
• 1 tablespoon sugar (white or brown)
• 1 tablespoon sambal oelek (red chili paste) (Or substitute red chili flakes (much hotter, use 2 tsp) or Gochugaru pepper flakes)
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne (optional)
• 2 tablespoons mayonnaise
• 2 teaspoons Sriracha (or more, to taste)
• 1/2 teaspoons furikake seasoning (Or swap a few pieces of thinly sliced nori (roasted seaweed))
• 1 avocado, thinly sliced
• 1 green onion, thinly sliced (green top only)
• 6 slices pickled sushi ginger (Use more or less as desired)
• wasabi (optional), to taste
• extra soy sauce or tamari, to taste (Use gluten-free certified sauce if needed)

👨‍🍳 Instructions

1. 1--- Make Sushi Rice: ---
2. 2Add the rice to a mesh sieve and rinse until the water runs clear.Stovetop directions follow. Alternatively, use a rice cooker or Instant Pot to cook the rice, following the package or appliance directions for sushi rice.Note: If using short-grain rice instead of medium-grain, follow the package directions. Stovetop Directions:Add rice, water and salt to a small saucepan. Bring to a boil over medium-high heat. Cover pot and lower heat to low. Cook rice for 20 minutes, and then remove from heat. Leave covered for an additional 10 minutes.After cooking:Keep the rice covered until you're ready to use. Stir in the rice vinegar just before serving.
3. 3--- Prepare the Salmon: ---
4. 4If you're cooking the fish, check the recipe notes before proceeding.For raw salmon: If your fish has skin, place the fish skin-side up on a cutting board. Use a sharp knife (a fillet knife is best) to cut the skin off the fish, keeping the knife blade parallel to natural grain of the fish.
5. 5Dice the raw salmon into small cubes. Alternatively, thinly slice the fish.Place the cubed fish into a shallow dish.Whisk together the soy sauce, rice vinegar, sugar, sambal oelek, garlic powder and cayenne (if using).Pour the sauce over the fish, and set the fish in the fridge to marinate for at least 15 minutes.
6. 6--- Cook the Marinade: ---
7. 7After the fish marinates, pour the marinade into a small saucepan. Bring the sauce to a boil, and then simmer about 3 minutes or until thickened. Set aside.
8. 8--- Assemble the Poke Bowls: ---
9. 9Mix together the mayo and sriracha. Taste, and add more hot sauce if desired.Scoop rice into the bowls. (You may have extra rice.)Sprinkle the furikake seasoning evenly over the rice. (If using nori instead, simply arrange it on the rice.)Add the fish to the bowls, and drizzle the marinade over the fish and rice. (Use as much of the marinade as you want; you might have extra.) Add the avocado and green onion. Drizzle the spicy mayo across the toppings (you might have extra).
10. 10Serve pickled ginger, wasabi, and extra soy sauce on the side. Serve any extra marinade or spicy mayo on the side.Serve immediately.