Spicy Salmon Poke Bowl
I love a good poke bowl, but I do not always have access to sushi-grade fish so this version uses cooked salmon, which makes it much more realistic for a weeknight dinner.
The bowl still has everything I want: warm rice, buttery salmon, avocado, an array of colorful veggies, quick pickled cucumber and ginger, and a spicy sauce that feels creamy without being heavy. Instead of regular spicy mayo, I use thick Greek yogurt mixed with sambal oelek. It gives you the heat and creaminess, but keeps the whole thing a little lighter and fresher.
This is also a good use-what-you-have meal. The salmon can be baked, pan-seared, or air-fried. The spinach can be lightly sautéed with garlic or kept simple. The bell peppers can be raw for crunch or lightly cooked if you prefer them softer. The point is a bowl that feels fresh, nourishing, and a little bit special without requiring a ton of work.
Serves 4
Ingredients
Rice
1.5 cup Sushi Rice
2 cups water
Spicy Salmon
16 oz fresh salmon filet (or 4-4oz peices)
3-4 Tbsp full fat greek yogurt (you can of course, use mayonnaise)
1-2 Tbsp chili garlic sauce (I use sambal olek)
pinch sea salt (you can absolutely substitute in kala namak salt here for an eggy taste, a little goes a long way!)
sesame oil
Quick Ginger Pickles:
1 cup cucumbers, thinly sliced
1 tsp ginger, peeled and minced
1/2 cup+ rice vinegar
pinch salt
1/8 tsp maple syrup, honey or pinch sugar
Vegetables (your choice)
1 tsp minced garlic
3 cups fresh spinach leaves
1 bell pepper sliced thinly
1 carrot sliced thinly on diagonal
Topping ideas:
1 avocado, halved, pitted and thinly sliced
Furikake or sesame seeds, as garnish
Cilantro leaves, as garnish
pickled ginger, fried shallots, edamame, seaweed, masago
drizzle of soy sauce or tamari
Directions
Rinse rice well and drain.
Place rice and 2 cups of water in pot and set on stove (off) to soak for 15 minutes.
Bring water to a boil and then reduce to low simmer and cook 15 minutes, covered. Fluff with spoon and let rest, covered off heat until ready.
Toss cucumber pickles together and set aside in bowl
Preheat oven to 400º, line baking sheet with foil or parchment paper. Lightly oil and place salmon on top, season with salt.
Bake fish for 15-18 minutes, check to see if it’s tender with a fork - it should flake apart but still be tender.
Prepare other vegetables.
Heat a little sesame oil in pan large enough to wilt spinach. Add garlic and saute 1-2 min. Then add spinach and wilt over low heat. When done, move spinach over to the side and add bell peppers and carrots to warm.
Combine spicy salmon ‘mayo’ ingredients and add cooked salmon to the bowl, lightly break up with a fork to combine.
Serve - rice, vegetables (I place around the plate in groups), spicy salmon, avocado, cilantro and furikake. Enjoy!
