Spicy Salmon Poke Bowl
Drogo
1 - 2
10 minutes
10 minutes
This spicy salmon poke bowl is a fresh, vibrant recipe made with sashimi-grade salmon, creamy avocado and crisp seasonal vegetables. The salmon is diced and marinated with aged soy sauce, rice vinegar, sesame oil and Sriracha, creating a beautifully balanced combination of savoury, nutty and spicy flavours.
Served over cooled rice or sticky rice, the salmon is paired with cucumber, carrot, spring onion and chopped nori for plenty of freshness and texture. A final sprinkling of sesame seeds adds a delicate crunch, while the Sriracha allows you to adjust the heat to suit your taste.
Ready in around 20 minutes, this easy salmon poke bowl makes an impressive light lunch or relaxed dinner. It is a simple way to showcase high-quality sashimi-grade salmon, with plenty of scope to customise the vegetables and spice level according to the season and your preferences.
Ingredients
Spicy Salmon Poke Bowl
- 180g sashimi grade salmon
- 150g rice or sticky rice
- 1 avocado, sliced
- 1/4 carrot, sliced into thin strips
- 1 spring onion, sliced into fine strips, plus 1/2 thinly sliced
- 1 baby cucumber, thinly sliced
- 2 teaspoons aged soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha (or to taste)
- 50g nori, chopped
- Sesame seeds to serve
Directions
Method
- Step 1, Cook the rice according to packet instructions.
- Step 2, Dice the salmon and mix with the sliced spring onion, nori, soy sauce, rice vinegar, sesame oil, Sriracha and nori. Refrigerate.
- Step 3, Once the rice is cooked, allow to cool before topping with the fish, avocado, carrot and spring onions. Sprinkle with sesame seeds, and serve.
Ingredients you'll need
