Spicy Salmon Poke Bowl Recipe

Prepare salmon

Pat the sushi-grade salmon dry with paper towels. Trim any remaining skin or sinew and cut into 1/2-inch cubes. Place the cubes in a medium mixing bowl.

Make spicy marinade

In a small bowl whisk together 3 tbs soy sauce, 1 tbs sriracha, 2 tbs mayonnaise, 1 tsp sesame oil, 1 tsp rice vinegar, and 1 tsp honey until smooth and emulsified.

Add the thinly sliced white parts of the green onions to the marinade along with 1 tbs toasted sesame seeds and optional 1 tsp crushed red pepper. Pour the marinade over the salmon pieces and gently toss until thoroughly coated. Cover and refrigerate for 10–20 minutes while preparing other components (do not marinate longer than 30 minutes to preserve texture).

Rinse and cook rice

Rinse 2 cups sushi rice under cold water until the water runs mostly clear (about 3–4 rinses) to remove excess starch. Drain and combine with 2.2 cups water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, reduce to a low simmer, cover and cook 15 minutes, then let rest off heat 10 minutes with lid on.

Season rice

While the rice cooks, combine 2 tbs rice vinegar, 1 tsp sugar and 1 tsp salt in a small bowl and stir until dissolved. Transfer hot cooked rice to a wide bowl, gently fold in the seasoned vinegar with a rice paddle or spatula so you do not smash the grains. Fan the rice briefly or let it rest 5 minutes to cool slightly to warm temperature.

Quick-pickle cucumber and carrot

Combine 3 tbs rice vinegar, 3 tbs water, 1 tsp sugar and 1 tsp salt in a small bowl or jar and stir until dissolved. Add the sliced cucumber and julienned carrot, stir to coat, and let sit at room temperature for at least 10 minutes (or refrigerate up to 2 hours) to mellow and crisp.

Crispy shallots

Heat 1 cup neutral oil in a small saucepan over medium heat until a thin slice of shallot sizzles immediately (about 325–350°F / 160–175°C). Fry thinly sliced shallots in batches, stirring, until they turn golden brown, about 1–2 minutes per batch. Use a slotted spoon to transfer to a paper-towel-lined plate and season lightly with salt. Let cool and crisp—these can be made ahead and stored in an airtight container.

Prepare edamame and avocado

If using frozen edamame, cook according to package instructions (usually boil 3–5 minutes), drain and cool. Shell if necessary. Slice or cube the avocado just before assembly and toss gently with a squeeze of lime to prevent browning if not assembling immediately.

Cut the nori sheet into thin strips and slice remaining green parts of scallions. Prepare microgreens or mixed greens if using.

Divide the warm seasoned rice evenly between 4 bowls (about 1/2 cup rice per serving still warm).

Top each bowl with an even portion of the marinated salmon (about 4 oz per serving). Arrange quick-pickled cucumber and carrot on one side, add 1/4 cup cooked edamame, avocado slices, a small handful of microgreens, and a sprinkle of nori strips.

Drizzle 1/2 tbs unagi or teriyaki sauce and an extra small squirt of sriracha or 1/4 tbs spicy mayo over each bowl. Scatter crispy shallots, additional toasted sesame seeds, and a pinch of furikake if using. Garnish with scallion greens and serve with a lime wedge on the side.

Taste and adjust: add more soy or spicy mayo if desired. Consume immediately for best texture; leftovers keep up to 24 hours refrigerated (keep salmon separate if you plan to store).