Salmon Poke Bowl with Spicy Mayo

Why This Salmon Poke Bowl Is A Must-Make

• Fresh & Flavorful: I’m helplessly in love with these flavorful salmon poke bowls. From the creamy avocado slices to the sweet and nutty edamame beans, there’s a burst of freshness in every single bite. Don’t even get me started on the salmon itself! It’s cut into cubes, marinated in a classic Japanese seasoning blend, then roasted in the oven until it’s nice and flaky. It pairs wonderfully with the fresh produce and the fluffy rice. Then you have the spicy sriracha mayo sauce to tie it all together. I might rename this recipe to “heaven in a bowl!”
• Ready in 30 Minutes: These salmon poke bowls are also super quick and easy to make. The salmon bakes in less than 10 minutes while the rice is cooking. Then it’s just a matter of assembling! Sometimes, I will cook the rice and salmon a day in advance so then all I need to do is assemble the bowl. (I’ve included more on this make-ahead option below!)
• Endlessly customizable. It’s absolutely possible to make this poke bowl recipe on repeat and never have the exact same dish twice! I love to vary the toppings based on what’s available in my fridge. I’ve included both my go-to toppings and many other options below. Feel free to let everyone in the family build their own bowl with their favorite toppings!

Recipe Ingredients

These salmon poke bowls are made with baked and marinated salmon, spicy mayo, and various fruit and veggie toppings. The exact measurements of each ingredient can be found in the recipe card below.

For the Salmon Poke

• Salmon: It’s best to use high-quality, wild-caught salmon in your poke bowls. If you’re planning to keep the fish raw, it’s super important to get something labeled “sushi-grade” or “sashimi.” If you’re unsure, just ask your fishmonger for help.
• Toasted Sesame Oil: This provides some lovely nuttiness.
• Tamari Sauce: To add that umami flavor without contributing any soy.
• Rice Wine Vinegar: Adds the tangy vinegar flavor to the marinade.
• Garlic & Ginger: Aromatics to add more flavor to the salmon.
• Black Sesame Seeds: Or your preferred sesame seed variety.

For the Sriracha Mayo

• Mayonnaise: Use your favorite brand.
• Sriracha: Adds the “spicy” to the spicy mayo. Feel free to make more spicy mayo than this recipe calls for – just stick with a 1:1 ratio of mayo to sriracha.

For the Bowls

• Basmati Rice – I like to use Success Basmati Boil-in-Bag, it’s super easy and guaranteed to always cook right! No mess. No measure. You just put it in the water, boil and voila.
• Cucumber: Thinly sliced.
• Edamame: Sugar snap peas work as well.
• Avocado: Thinly sliced.
• Mango: Diced.
• Scallions: Sliced.

More Poke Bowl Topping Ideas

One fun thing about poke bowls in general is that they are endlessly customizable. I’ve included my personal favorite toppings above but here are some additional suggestions:

• Sweet onion
• Chili crisp or chili oil
• Seaweed salad
• Diced jalapeños
• Radish slices
• Sliced cabbage
• Pickled onions, jalapenos, pickles, etc
• Carrots
• Pineapple

Make the Salmon Poke

• Make the Marinade: Add the sesame oil, tamari sauce, rice wine vinegar, garlic, ginger and black sesame seeds to a large bowl. Whisk to combine.
• Marinate Salmon: Add the cubes of salmon to the bowl. Toss to coat the salmon with the sauce and let it marinate for 10 minutes.

• Bake: Preheat the oven to 400°F. Add the salmon cubes to a foil-lined baking sheet and bake them for 8 minutes. Let the salmon rest after removing them from the oven.

Boil the Rice

• Cook the rice: Add 8 cups of water to a large pot and submerge 2 bags of Success Bastmati Rice into the water. Bring the water to a boil and cook the rice uncovered for 10 minutes.
• Drain & Fluff: Remove the bags immediately from the water with a fork, drain the rice, then empty them into a serving dish and fluff it up with a fork. Set the prepared rice aside.

Make the Sriracha Mayo Sauce

• Combine Ingredients: Add the mayonnaise and sriracha to a small bowl. Stir with a spoon until they’re well combined, then set the sauce aside.

Assemble the Bowls

• Add Rice, Veggies & Salmon to Bowls: Divide the rice, cucumber, edamame, avocado, mango, scallions and salmon evenly among the 4 bowls.
• Add Sauce & Serve: Drizzle some sriracha mayo overtop each bowl and enjoy!

Tips & Variations

There really isn’t much to this recipe, but a few tips never hurt! I’ve also included a few additional ways to customize these bowls.

• Remember to Marinate the Salmon: Even though 10 minutes may not seem like a long time, it helps the salmon absorb the flavors of the marinade. This makes for a much tastier end result.
• Serve Immediately: These poke bowls are definitely best served fresh. Avoid letting them sit out at room temperature before you serve them.
• Customize Away! Don’t feel obligated to stick with the ingredients listed in this recipe. Your bowls, your rules! Carrots, cucumbers, lettuce, pineapple, radishes — there are tons of yummy add-in options out there. Feel free to change up the protein as well.
• Try it With Raw Salmon: Traditional poke bowls are made with raw salmon. If you’re able to easily find sushi-grade salmon, feel free to skip baking the salmon and enjoy it raw in this recipe as well.
• Make It Vegetarian: Feel free to skip the salmon for a vegetarian poke bowl. Tofu is a great replacement option.

Make Ahead & Storage

• Make ahead. I recommend refrigerating the salmon, rice, and each produce item in separate containers. The avocado slices may start to brown, but they’ll still be safe to eat and you can toss them in a bit of lime juice to help prevent discoloration. Another option is to simply prep everything except the avocado, which you can slice and add to your bowl when you’re ready to dig in.
• Storage. Although salmon poke bowls are meant to be enjoyed while they’re fresh, leftovers can be stored in the fridge for up to 1 day. Separate everything out so each component has its own airtight container.
• Reheat. When you’re ready to build the bowls, reheat the salmon in a 275°F oven for about 15 minutes, until it reaches your desired temperature. Warm the rice in the microwave, adding a splash of water or some butter to rehydrate it. Assemble the bowls as usual and enjoy!