Spicy Salmon Poke Recipe

Rinse and cook rice

Rinse the short-grain sushi rice under cold water until the water runs clear (about 3–4 rinses). Combine rinsed rice and 2.25 cups water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While the rice rests, whisk together 3 tablespoons rice vinegar, 1.5 tablespoons granulated sugar and 1/2 teaspoon kosher salt until dissolved. Transfer rice to a large shallow bowl, gently fold in the vinegar mixture with a rice paddle or spatula to coat evenly, fanning the rice briefly to cool. Set aside to room temperature (do not refrigerate).

Thinly slice cucumber and lightly press or scoop out seeds if very watery. Dice avocado and toss gently with 1 tablespoon lime juice to prevent browning; reserve. Thinly slice green onions separating whites and greens. If edamame is frozen, thaw and warm briefly in hot water and drain. Shred carrots or use pre-shredded. Cut nori into thin strips if using.

In a medium bowl combine 3 tablespoons soy sauce, 1.5 tablespoons Sriracha, 2 tablespoons Japanese mayonnaise, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, 1 teaspoon honey, 1 teaspoon grated ginger, 1/2 teaspoon grated garlic, 1/2 teaspoon toasted sesame seeds and 1/4 teaspoon crushed red pepper flakes (optional). Whisk until smooth and emulsified. Taste and adjust heat or sweetness as desired (add the optional extra 1/2 tablespoon Sriracha for more heat).

Pat the salmon cubes dry with paper towels and place in a chilled bowl. Sprinkle 1/4 teaspoon kosher salt and 1 tablespoon fresh lime juice over the salmon and toss gently to coat. Let sit 2–3 minutes to macerate.

Pour about two-thirds of the spicy poke sauce over the salmon and toss gently until evenly coated. Reserve the remaining sauce for drizzling and serving. Taste a small piece and adjust seasoning: add more soy for salt, more Sriracha for heat, or a squeeze of lime for brightness. Cover and chill in the fridge for 10–15 minutes while you finish other components (do not marinate more than 30 minutes for best texture).

Divide the seasoned sushi rice evenly among 4 bowls (about 1/2 cup cooked rice per serving if you want lighter bowls; recipe yields roughly 4 servings).

Top each bowl with the marinated spicy salmon (divide evenly), diced avocado, sliced cucumber, shredded carrot, edamame and the white parts of the green onions. Drizzle reserved sauce over bowls as desired.

Garnish with the green parts of the green onions, toasted sesame seeds, nori strips and a small spoonful of pickled ginger on the side. Serve immediately so the salmon is chilled but not soggy.

Serve the poke bowls immediately. Leftover marinated salmon (separate from rice and avocado) can be stored in an airtight container in the refrigerator for up to 24 hours; its texture will soften after prolonged marination. Keep rice and avocado separate and assemble just before eating for best texture.