Spicy Salmon Poke Bowl
Why this recipe works
- Bright, balanced dressing: Lime juice and rice vinegar lift the soy, sriracha and sesame oil so the bowl tastes savoury, spicy and fresh rather than heavy.
- Distinct textures: Tender rice, silky salmon, crisp cucumber, creamy avocado and sesame seeds give each bite contrast.
- Fast assembly: Once the rice is cooked and seasoned, the toppings only need slicing and the salmon is dressed just before serving.
Get the most out of this recipe
Adjust the heat
- For a milder bowl: Reduce the sriracha and lean more on lime juice and sesame oil for flavour without as much heat.
- For more heat: Add extra sriracha to the dressing gradually, tasting as you go so it does not overpower the salmon.
- Keep the heat balanced: A little extra lime can sharpen the dressing if the spice starts to taste too rich or heavy.
Ingredient notes
- Choose salmon carefully: Use sashimi-grade salmon from a reliable supplier and keep it well chilled until just before cutting and serving.
- Use firm-ripe avocado: Avocado should be ripe enough to taste creamy but firm enough to slice cleanly and hold its shape in the bowl.
- Rinse the rice well: Rinsing sushi rice until the water runs almost clear helps it cook up tender and defined rather than gummy.
Timing notes
- Let the rice rest: The covered rest after cooking allows the rice to finish steaming and settle before it is seasoned.
- Serve promptly: The bowl is best eaten soon after assembly, while the salmon is cold and the cucumber remains crisp.
Make-ahead tips
- Prepare components separately: The rice can be cooked and the vegetables prepared ahead, but keep the salmon chilled and dice it close to serving.
- Store leftovers carefully: If storing, keep the rice and dressed salmon in separate airtight containers in the fridge and assemble just before eating.
Equipment you'll need
Ingredients
Instructions
- Rinse the sushi rice in a sieve under cold water until the water runs almost clear. Tip into a saucepan, cover with fresh cold water and bring to the boil, then cover, lower the heat and cook gently until the water is absorbed and the rice is tender. Take off the heat and leave, covered, for 10 minutes.
- Stir the rice vinegar, caster sugar and fine sea salt together until dissolved, then fold into the warm rice. While the rice cools slightly, whisk the soy sauce, sriracha, toasted sesame oil and the juice of the lime in a bowl. Taste and adjust with a little more lime juice if you want it brighter.
- Cut the salmon into small cubes and toss through the dressing until evenly coated. Slice the cucumber, slice the avocado, and finely slice the spring onion. Divide the rice between two bowls, top with cucumber and avocado, add the salmon, then finish with spring onion and sesame seeds.
Recipe notes
Tips
- Use sashimi-grade salmon and keep it well chilled; dice it just before assembling for the cleanest flavour and texture.
- If serving anyone who is pregnant, immunocompromised, or very young, use salmon that has been cooked and cooled, as raw fish may pose a food safety risk.
- For neat bowls, build in sections rather than mixing everything together; it keeps the textures distinct.
Substitutions
- Replace lime with lemon for a slightly softer citrus note.
- Replace rice vinegar with white wine vinegar in the rice seasoning, using the same amount.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If you need to store leftovers, keep the rice and dressed salmon separate in airtight containers in the fridge and eat within 24 hours; assemble just before serving.
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Recipe overview
- Servings: 2 bowls
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Fish Sesame Soybeans
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