Salmon Poke Bowl & Spicy Mayo Sauce
August 21, 2024 by Kimberly
Dive into a fresh and vibrant bowl of goodness, packed with zesty spicy flavors, creamy textures, and a satisfying crunch. Perfect for a wholesome quick meal!
30 MINUTES
EASY
OMNIVORE
US AMERICAN
710 PER PORTION
FRESH
EVERYDAY
LUNCH
SPRING
SUMMER
ABOUT THE RECIPE
This dish is like a hug in a bowl – a refreshing and vibrant mix of flavors that will take your taste buds on a little adventure. Perfect for when you’re craving something light yet satisfying, this bowl is loaded with fresh veggies like juicy mango, crisp red cabbage, and tender edamame, all sitting on a bed of fluffy rice. And the kicker? A drizzle of spicy mayo sauce that ties everything together with just the right amount of heat.
How to serve
To serve, grab a big, beautiful bowl and start with a generous layer of rice. Arrange the colorful veggies on top – think creamy avocado, bright mango, and that gorgeous purple cabbage. Lay your protein of choice (like tender salmon) over the top, and then drizzle on the spicy mayo sauce. Sprinkle with sesame seeds and a little wakame salad for that extra touch. Serve it chilled and watch your guests (or yourself) light up with every bite!
How to store
Got leftovers? Store each component separately in airtight containers to keep everything fresh. The rice and veggies will last about 2-3 days in the fridge. Just keep the sauce in a small jar and give it a good shake before using it again. It’s best not to store thawed raw salmon. If you can’t finish it, cook it and enjoy it the next day or later the same day.
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Salmon Poke Bowl & Spicy Mayo Sauce
- Total Time: 30 min
- Yield: 1 1x
Description
Recommended Equipment
- sharp knife
- cutting board
- two small bowls
- small pot
- grater
- paper towels
Ingredients
- 3 tbsp edamame
- 1 tbsp avocado
- a quarter of a lime
- 1/4 mini cucumber
- 2 tbsp wakame salad
- 80 grams farmed salmon, sushi-grade, frozen and then thawed
- 2 tbsp red cabbage
- 1 radish
- 1/4 mango
RICE
- 80 grams sushi rice or long grain white rice
- 1 tbsp rice vinegar
- 1 tsp white sugar
- 1/4 tsp salt
SPICY MAYO SAUCE
- 1 tbsp mayonnaise
- 2 tbsp cold water
- 1 tbsp sriracha (I used the one with coconut flavor)
- 1/4 tsp ginger, grated
- 1 garlic clove, grated
- 1/2 tsp soy sauce
- 1/8 tsp sesame oil
- pinch of white pepper
TOPPINGS
- white sesame seeds
- black sesame seeds
- nori sheets
- cress
Instructions
- For the spicy mayo sauce, peel the ginger and garlic, and grate them into a bowl. Add the rest of the sauce ingredients and mix everything together until smooth. Set aside.
- Wash the rice until the water runs clear, then cook it in a rice cooker or small pot. Keep it warm. Place the edamame in a small bowl, cover with hot water, and let it sit for 5 minutes. Drain the water afterward.
- Wash and dry the cucumber, then slice it thinly. Remove the outer leaves of the red cabbage, cut it into quarters, and finely grate it. Wash the radishes and slice them thinly or use a mandoline. Peel the mango and cut it into pieces. Scoop the avocado out of its skin, drizzle it with lime juice, and cut it into cubes. Arrange the sliced fruits and veggies on a plate for later.
- Once the rice is done, mix in rice vinegar, salt, and sugar. Keep the rice warm.
- Rinse and pat dry the salmon, then cut it into cubes with a sharp knife. Set the wakame salad aside.
- In a deep bowl, start by layering the rice. Place the wakame salad in the center, then arrange the other components around it in a circle on top of the rice. Sprinkle the salmon with black and white sesame seeds and add a bit of cress. Place nori sheets on the side.
- Serve the sauce in a small bowl on the side, or drizzle it directly over the bowl.
- Cook Time: 30 min
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