Dive into the vibrant world of Hawaiian cuisine with our irresistible Salmon Poke Bowl with Spicy Mayo! This dish is not only a feast for the eyes but also a burst of fresh flavors that will transport your taste buds straight to the shores of Hawaii. In just 15 minutes, you can whip up a delightful meal that combines tender sushi-grade salmon, creamy avocado, and crisp cucumber, all drizzled with a zesty spicy mayo that adds the perfect kick. Ready to impress your family and friends? Let’s get started on this culinary adventure that’s as easy to make as it is delicious!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Hawaiian
Serves: 2 servings
Ingredients
- 1 cup sushi rice
- 1 lb sushi-grade salmon, diced
- 1 avocado, sliced
- 1 cucumber, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sriracha
- 2 tablespoons mayonnaise
- Sesame seeds for garnish
- Green onions for garnish
Instructions
- Begin by rinsing the sushi rice under cold water in a fine-mesh sieve. Rinse until the water runs clear to remove excess starch, which helps achieve a perfect texture.
- Cook the sushi rice according to the package instructions. Typically, this involves combining 1 cup of rinsed sushi rice with 1 1/4 cups of water in a rice cooker or pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes. Once cooked, let it sit covered for an additional 10 minutes before fluffing with a fork.
- While the rice is cooking, prepare the spicy mayo. In a small bowl, combine 2 tablespoons of mayonnaise with 1 tablespoon of sriracha. Adjust the amount of sriracha to taste, depending on your desired level of spiciness. Mix well until smooth and set aside.
- Next, prepare the salmon. Dice the sushi-grade salmon into bite-sized cubes and place them in a medium bowl. Drizzle with 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. Gently toss to coat the salmon evenly with the sauce.
- Slice the avocado in half, remove the pit, and scoop the flesh out with a spoon. Cut the avocado into thin slices. For the cucumber, slice it into thin rounds or half-moons, depending on your preference.
- Once the sushi rice is ready and has cooled slightly, divide it evenly between two bowls as the base of your poke bowl.
- Top each bowl of rice with the marinated salmon, avocado slices, and cucumber slices, arranging them aesthetically for an appealing presentation.
- Drizzle the spicy mayo generously over the top of each poke bowl.
- For garnish, sprinkle sesame seeds and finely chopped green onions over the bowls to add flavor and a pop of color.
- Serve immediately and enjoy your fresh and flavorful Salmon Poke Bowl with Spicy Mayo!
Tips
- Perfectly Rinse Your Rice: Rinsing the sushi rice thoroughly is crucial for achieving the right texture. Make sure the water runs clear before cooking to remove excess starch.
- Cook Rice with Precision: Follow the package instructions closely when cooking your sushi rice. A rice cooker can simplify this process, ensuring perfectly fluffy rice every time.
- Customize Your Spicy Mayo: Adjust the amount of sriracha in your spicy mayo to suit your heat preference. For a milder flavor, start with less and add more as needed.
- Use Fresh Ingredients: Since this dish relies heavily on fresh ingredients, opt for high-quality, sushi-grade salmon and ripe avocados for the best flavor and texture.
- Presentation Matters: Take your time to arrange the salmon, avocado, and cucumber beautifully on top of the rice. A well-presented dish is more appetizing and makes for great photos!
- Garnish for Extra Flavor: Don't skip the sesame seeds and green onions; they not only enhance the visual appeal but also add a delightful crunch and flavor to your poke bowl.
- Serve Immediately: For the best experience, serve your poke bowls right after assembling them to enjoy the freshness of the ingredients.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: g
Cholesterol: 75mg
