Spicy Sriracha Mayo Poke Bowl
Why this recipe works
- Fast assembly: Once the rice is cooked and rested, the salmon, cucumber and garnishes need only simple slicing and assembly.
- Balanced richness: Rice vinegar and soy sauce cut through the sriracha mayo, keeping the bowl bright rather than heavy.
- Clean texture contrast: Soft seasoned rice, tender salmon, crisp cucumber and shredded nori give each bowl a varied, satisfying bite.
Get the most out of this recipe
Ingredient notes
- Choose the salmon carefully: Use very fresh sashimi-grade salmon from a trusted supplier and keep it well chilled until the bowl is assembled.
- Cool the rice slightly: The rice should be warm or just cooled, not hot, before it meets the salmon so the fish stays fresh-tasting and firm.
Adjust the heat
- For a milder bowl: Use less sriracha in the mayo and add extra cucumber or nori for freshness and balance.
- For more heat: Increase the sriracha gradually, tasting the mayo before drizzling it over the bowl.
Make-ahead tips
- Store separately if needed: Keep leftover rice, salmon and toppings in separate airtight containers and eat within 24 hours.
- Best served fresh: The bowl has the cleanest texture when assembled just before eating, especially because of the raw salmon and crisp cucumber.
Common mistakes
- Assembling too early: Adding the dressing and toppings too far ahead can soften the cucumber and nori, so finish the bowls just before serving.
- Storing raw fish carelessly: Do not leave the salmon at room temperature; keep it chilled and avoid reheating it with leftover rice.
Equipment you'll need
Ingredients
Instructions
- Rinse the sushi rice in cold water until the water runs mostly clear. Tip into a saucepan with 240 ml water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Remove from the heat and leave covered for 10 minutes.
- In a mixing bowl, combine the rice vinegar, soy sauce and sesame oil. Fluff the rice, then fold in half of the dressing and let it cool slightly.
- Stir the mayonnaise with the sriracha until smooth. Cut the salmon into bite-sized cubes, and cut the cucumber into similar-sized pieces. Thinly slice the spring onion and shred the nori.
- Divide the rice between two bowls and top with the salmon and cucumber. Spoon over the remaining soy dressing, then drizzle with the sriracha mayo. Finish with spring onion, roasted sesame seeds and the shredded nori, and serve straight away.
Recipe notes
Tips
- For best results, use sashimi-grade salmon and keep it well chilled; if serving to young children, pregnant people, or anyone with a weakened immune system, use cooked salmon instead.
- Taste the sriracha mayo before serving and add a little more sriracha if you want extra heat.
Substitutions
- Replace Salmon with canned salmon for a quicker, budget-friendly version; drain well before cubing and dressing.
- Replace Mayonnaise with avocado-oil-mayonnaise for a slightly lighter flavour.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If needed, refrigerate leftover rice and toppings separately in airtight containers and eat within 24 hours; do not reheat the salmon, and only reheat rice until piping hot.
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Recipe overview
- Servings: 2 bowls
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Eggs Fish Sesame Soybeans
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