Craving a restaurant-quality meal that'll transport your taste buds to the tropical shores of Hawaii without leaving your kitchen? Get ready to dive into the ultimate Spicy Salmon Poke Bowl that's about to revolutionize your home cooking game! This vibrant, flavor-packed dish combines the rich, silky texture of fresh salmon with a kick of sriracha, perfectly balanced with creamy avocado and crisp cucumber, all nestled on a bed of perfectly cooked sushi rice. Whether you're a seasoned home chef or a culinary novice, this recipe promises to deliver a restaurant-worthy experience that'll have everyone asking, "Wait, you made this?"
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Hawaiian
Serves: 2 servings
Ingredients
- 1 cup sushi rice
- 1 1/4 cups water
- 1/2 lb fresh salmon, diced
- 2 tbsp soy sauce
- 1 tsp sriracha
- 1 avocado, sliced
- 1/2 cucumber, thinly sliced
- Sesame seeds for garnish
Instructions
- Start by rinsing the sushi rice under cold water in a fine mesh strainer. Rinse until the water runs clear to remove excess starch, which helps achieve a better texture.
- In a medium saucepan, combine the rinsed sushi rice and 1 1/4 cups of water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 15 minutes, or until the rice has absorbed all the water. Avoid lifting the lid during cooking to ensure even steaming.
- After 15 minutes, remove the saucepan from heat and let it sit, covered, for an additional 10 minutes to allow the rice to finish cooking and steam.
- While the rice is resting, prepare the spicy salmon. In a medium bowl, combine the diced fresh salmon with 2 tablespoons of soy sauce and 1 teaspoon of sriracha. Gently mix until the salmon is evenly coated. Adjust the sriracha according to your spice preference.
- Next, slice the avocado in half, remove the pit, and carefully scoop out the flesh with a spoon. Cut the avocado into thin slices.
- Thinly slice the cucumber using a knife or a mandoline for even slices. Set aside.
- Once the sushi rice has finished resting, fluff it gently with a fork to separate the grains.
- To assemble the poke bowls, divide the fluffed sushi rice evenly between two serving bowls as the base.
- Top each bowl with the spicy salmon mixture, arranging it nicely on one side of the rice.
- On the other side, add the sliced avocado and cucumber for a fresh contrast.
- Sprinkle sesame seeds over the top for garnish and added flavor.
- Serve immediately and enjoy your homemade Spicy Salmon Poke Bowl!
Tips
- Rice Matters: Always rinse your sushi rice thoroughly to remove excess starch. This ensures a fluffy, separated grain texture that's crucial for an authentic poke bowl.
- Salmon Selection: Choose the freshest, sushi-grade salmon you can find. If possible, ask your fishmonger for sashimi-grade fish to ensure the best flavor and safety for raw or barely cooked fish.
- Spice Control: The sriracha can be adjusted to your heat preference. Start with a small amount and gradually increase to find your perfect spice level.
- Cutting Technique: Use a sharp knife when slicing cucumber and avocado for clean, even cuts that make your bowl look professionally prepared.
- Serve Immediately: Poke bowls are best enjoyed fresh. Assemble just before serving to maintain the perfect temperature and texture of each ingredient.
- Customization is Key: Feel free to add additional toppings like pickled ginger, seaweed, or a sprinkle of furikake to make the recipe your own.
- Meal Prep Hack: You can prepare the rice and chop ingredients in advance, making this a quick and easy weeknight meal.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 25g
Fat: 22g
Saturated Fat: g
Cholesterol: 55mg
