Seafood Recipes

Spicy Salmon Poke Bowl with SrirachaMayo

Enjoy a spicy salmon poke bowl with creamy sriracha mayo, avocado, cucumber and edamame, served over sushi rice for a fresh and satisfying meal. Order premiu...

Spicy Salmon Poke Bowl with Sriracha Mayo
2 People
Serves
15 Mins
Prep Time
15 Mins
Cook Time
Easy
Difficulty
Hawaiian
Cuisine
ABOUT THIS

About This Recipe

Create a bold and satisfying Spicy Salmon Poke Bowl with Sriracha Mayo using premium salmon poke from Pearl Seafoods, delivered across Sydney. Fresh salmon cubes are coated in creamy sriracha mayo and served over seasoned sushi rice with avocado, crisp cucumber, edamame and spring onion. Finished with toasted sesame seeds, nori and fresh chilli, this colourful poke bowl delivers the perfect balance of creamy, spicy and fresh flavours. Quick and easy to prepare, it is ideal for lunch or a light dinner at home. Order salmon poke online from Pearl Seafoods and enjoy premium seafood delivered straight to your door.

Ingredients

  1. 250 g fresh salmon poke cubes
  2. 1 cup sushi rice
  3. 1¼ cups water
  4. 2 tablespoons rice vinegar
  5. 1 teaspoon caster sugar
  6. ½ teaspoon sea salt
  7. ½ cup shelled edamame
  8. 1 ripe avocado, sliced
  9. ½ Lebanese cucumber, thinly sliced
  10. 2 spring onions, finely sliced
  11. 1 tablespoon toasted sesame seeds
  12. 1 small sheet nori, finely sliced
  13. 1 small red chilli, finely sliced
  14. 3 tablespoons Japanese mayonnaise
  15. 1 tablespoon sriracha sauce
  16. 1 teaspoon soy sauce
  17. 1 teaspoon sesame oil
  18. 1 teaspoon fresh lime juice

Method

  1. Rinse the sushi rice under cold water until the water runs mostly clear. Place the rice and water in a saucepan, bring to a gentle boil, then cover and cook over low heat for 12 minutes. Remove from the heat and rest, covered, for 10 minutes.
  2. Combine the rice vinegar, caster sugar and sea salt in a small bowl. Stir until dissolved, then gently fold through the cooked rice. Allow the rice to cool before assembling the poke bowls.
  3. Combine the Japanese mayonnaise, sriracha, soy sauce, sesame oil and lime juice in a bowl. Stir until smooth and well combined.
  4. Add the salmon poke cubes to the spicy mayonnaise and gently toss until lightly and evenly coated.
  5. Divide the cooled sushi rice between two bowls, then arrange the spicy salmon, edamame, avocado and cucumber over the rice.
  6. Finish with spring onion, toasted sesame seeds, sliced nori and fresh chilli.
  7. Drizzle with a little extra spicy mayonnaise if desired and serve immediately.
From Our Kitchen

Chef's Tip

For the best spicy salmon poke, keep the salmon chilled until you are ready to assemble the bowls. Toss the salmon gently through the sriracha mayo just before serving so the cubes remain fresh and retain their natural texture. Adjust the amount of sriracha to suit your preferred heat level, and use completely cooled sushi rice so it does not warm the salmon. Finish with fresh lime juice and toasted sesame seeds to balance the creamy sauce and add extra freshness.

FEATURED

Featured Product

Finely diced raw salmon sashimi cubes arranged on crushed ice on a dark slate platter, with a lemon wedge, dill, and a small bowl of salt nearby. A 'Pearl Premium Sashimi Grade' logo is visible in the top right corner.

Fresh Atlantic Salmon Poke Cubes

250g

Fresh Atlantic salmon poke cubes, expertly cut into bite-sized pieces...

$20.00 KG
$20.00 KG
VIEW PRODUCT
NUTRITION

Nutrition Per Serving

  • Calories 820 kcal
  • Total Fat 39.0 g
  • Total Carbohydrate 86.0 g
  • Protein 35.0 g
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