Description
A delicious and fresh salmon poke bowl topped with a creamy spicy mayo, perfect for a quick dinner or meal prep.
Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- 1 pound sushi-grade salmon, diced
- 1 avocado, sliced
- 1 small cucumber, diced
- 1 cup edamame, shelled
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds
- 1/4 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 teaspoon soy sauce
Instructions
- Rinse sushi rice under cold water until the water runs clear. Combine with 2 1/2 cups water in a rice cooker and cook according to the manufacturer’s instructions.
- In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low until the sugar dissolves. Once the rice is cooked, transfer it to a large bowl and mix in the vinegar mixture. Let cool.
- In a separate bowl, mix mayonnaise, sriracha, and soy sauce to create the spicy mayo.
- To assemble the poke bowls, divide the sushi rice among bowls. Top each bowl with diced salmon, avocado slices, diced cucumber, edamame, and chopped green onions.
- Drizzle the spicy mayo over the top and sprinkle with sesame seeds. Serve immediately.
Notes
- Use sushi-grade salmon to ensure freshness and safety.
- Feel free to add other toppings like seaweed salad, pickled ginger, or radish.
- You can adjust the spiciness of the mayo by adding more or less sriracha.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5
- Sodium: 500
- Fat: 22
- Saturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 5
- Protein: 20
- Cholesterol: 50
Keywords: salmon poke bowl, spicy mayo, healthy dinner, poke bowl recipe, easy poke bowl, sushi bowl