spicy salmon poke bowl

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This spicy salmon poke bowl is made with coconut rice, spicy soy-marinated salmon, crunchy veggies and juicy mango. Top with hot wasabi mayo!

wasabi mayo

poke bowls

1/4 cup soy sauce
1 tbsp toasted sesame oil
2 tbsp mirin
1/4 tsp red chile flakes, or to taste
1 tsp grated ginger
1 lb sushi-grade salmon, cut into 1/2-inch cubes
1 1/2 cups jasmine rice, rinsed
1 14-oz can coconut milk
1 tbsp sugar
kosher salt
1 mango, cubed
1 cucumber, cubed
1 cup snap peas, thinly sliced
2 avocados, cubed
garnishes: black sesame seeds, sliced green onions, crushed wasabi peas, edible flowers

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wasabi mayo

Combine mayonnaise, wasabi, lime juice, 1/2 teaspoon kosher salt, and a pinch of pepper in a small bowl. Whisk to combine. Cover and chill until ready.

poke bowls

Place soy sauce, sesame oil, mirin, and red chile flakes in a large bowl and whisk to combine. Add salmon and gently toss to coat. Cover and refrigerate for up to 30 minutes.
Combine rice, coconut milk, 1 1/2 cups water, sugar, and 1 teaspoon kosher salt in a medium saucepan. Bring to a boil, reduce to a gentle simmer and cover. Cook until rice is tender, 15–18 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and keep warm.
To assemble poke bowls, divide rice among 4 bowls. Top with mango, cucumber, snap peas, and avocado. Divide the salmon mixture over top.
Garnish with sesame seeds, green onions, wasabi peas, and edible flowers. Drizzle with wasabi mayo and serve immediately.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Find it online: https://www.withspice.com/blog/salmon-poke-bowl/