Spicy Salmon Poke Bowls
I'm calling this Hawaiian with deep Japanese roots because of the sashimi. This recipe makes two poke bowls and gives you a nice amount of salmon. The recipe can easily be halved if just making one. Customize your bowl to whatever you like! Add edamame, nori or sesame seeds on top! Add cucumbers and sushi grade fish only and garnish with a ton of diced green onion. Totally up to you!
Servings: 2
Ingredients
For the cucumbers:
- 3 to 4 Persian cucumbers sliced
- 1 teaspoon kosher salt
- 1/4 cup rice vinegar
- 1 tablespoon honey
- 1 to 2 teaspoons gochugaru Korean chili pepper flakes
For the sushi grade salmon:
- 1/2 lb. sushi grade salmon cubed
- 2 tablespoons soy sauce low sodium
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
For the Poke Bowls:
- 2 cups cooked rice
- avocado diced
- carrots julienned
- daikon radish julienned
- pickled radishes
- furikake
- 2 tablespoons kewpie mayonnaise
- 2 tablespoons sriracha
Instructions
For the cucumbers:
- Using a medium sized bowl, salt the cucumbers and add the rice vinegar, honey and gochugaru. Mix together by hand. Taste and adjust any ingredients as needed. If there's too much vinegar, add a little water and mix again.
For the sushi grade salmon:
- Using a small to medium sized bowl, mix together the ingredients. Taste and adjust anything as needed. Set aside as you prep the poke bowls.
For the Poke Bowls:
- To assemble: Add 1 cup of cooked rice into your bowl and top with half of the salmon and some cucumbers. Arrange the avocado, carrots, and daikon radish around the bowl and top with some pickled radishes if you have some. Sprinkle on some furikake. In a little bowl, mix together the kewpie mayonnaise and the sriracha and drizzle your spicy mayo over the top. Assemble the second poke bowl and enjoy immediately.
Notes
To make the pickled radishes, follow this recipe. You could also add pickled ginger to your poke bowl or simply omit.