This sriracha aioli poke bowl with salmon and veggies is quick, easy and incredibly delicious. Packed with protein and flavor, poke bowls make an exciting, healthy lunch or dinner you'll really look forward to.
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How to make salmon poke bowls & spicy aioli sauce:
Keep scrolling to find detailed instructions for this recipe. I'll start here with an quick overview!
- Cook your rice, remove from heat, and set aside. I like to use minute rice (brown or white)!
- Prepare teriyaki marinade in small bowl. Cut sushi-grade salmon into cubes and place them in the marinade. Cover and refrigerate.
- Make your spicy aioli poke bowl sauce.
- Place a bed of rice and mixed greens in your serving bowls.
- Add desired toppings and salmon to each bowl.
- Drizzle bowls with spicy aioli sauce and sprinkle with sesame seeds. Enjoy!
Poke bowl FAQ's:
A poke bowl is essentially a salad made with delicious, fresh, diced sushi-grade fish (generally tuna or salmon). Many poke bars offer other protein options like shrimp, crab, tofu, chicken and beef for those who don't eat raw-fish.
You can really add anything you want to a poke bowl! Some common ingredients are rice, mixed greens, protein (salmon, shrimp, tuna, crab, chicken, beef, tofu), seaweed, shredded carrots, corn, edamame, mango, pineapple, sesame seeds, sliced almonds, and poke sauce.
Poke sauce is basically a "salad dressing" for your poke bowl. It can be made with many different ingredients depending on your preference: sweet, tangy or spicy! I typically use mayonnaise, olive oil, hot sauce, chili powder, garlic powder and a bit of water. If you're trying to keep calories lower, try teriyaki or soy sauce as a dressing for your bowl!
Absolutely! Poke bowls are packed with protein and veggies. If you want an even healthier bowl, consider using light rice (or no rice), doubling up on your mixed greens and using light sauce.
Sushi grade salmon or tuna is fish that's rated grade 1. This means the fish was farmed and fed a specific diet, therefore it is considered safe to eat raw.
Search for a trusted fish monger in your area or make a call to your local grocery store to see if they carry (or have the ability to order) sushi-grade fish.
- This recipe is very flexible. You can try all kinds of different toppings, the options are endless! Not a fan of raw fish? Try baking or pan frying your salmon. Substitute a different kind of fish or meat: tuna, shrimp, crab, chicken or beef.
- Try a little homemade hot honey drizzled on top of your poke bowl to add some sweet and heat!
- Baja sauce is a delicious substitute for spicy aioli if you'd like to try something different.
Let's get started!
Salmon Poke Bowls & Spicy Sriracha Aioli Sauce
Salmon Poke Bowl
- 1 cup cooked white rice *or brown rice - see note below
- ¼ cup teriyaki sauce
- ¼ cup apple cider vinegar
- 1 teaspoon chopped ginger paste *see note below
- 1 cup cubed sushi-grade salmon *8 ounces or ½ lb. -see note below
- 2 cups mixed greens
- ½ cup diced mango
- ½ cup edamame *see note below
- ½ cup shredded carrot
- ½ cup corn *see note below
- ½ teaspoon black sesame seeds *optional for topping
Spicy Aioli Poke Sauce *see note below
- 2 tablespoons light mayonnaise
- 1 teaspoon sriracha *or another hot sauce
- 1 teaspoon olive oil
- 2 tablespoons water
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- Pinch of salt
Recipe notes:Chopped ginger paste: ginger paste can usually be found in the produce section of your local grocery store. I normally find it beside the fresh herbs. It's typically in a small tube or jar. Sushi-grade salmon: Sushi grade salmon is fish that's rated grade 1. This means the fish was farmed, fed a specific diet, and is therefore considered safe to eat raw. To buy sushi-grade salmon, search for a trusted fish monger in your area or make a call to your local grocery store to see if they carry (or have the ability to order) sushi-grade fish. You can also substitute another protein if you prefer. Sometimes, I like using sautéed shrimp! Cooked rice: I like to use minute rice, you can purchase either white or brown minute rice at most grocery stores! Looking to lower carbs? Try substituting cauliflower rice or doubling up on mixed greens & using light or no rice. Edamame & corn: typically, I buy frozen edamame and corn and microwave for about 30 seconds before adding to my bowl. Spicy aioli poke sauce: looking to lower calories? Simply use soy sauce or additional teriyaki sauce as a dressing for your bowl in lieu of spicy aioli!
- Begin cooking your rice. Once it's done, remove from heat and set aside. (I like to use minute rice, white or brown)!
- While rice cooks, combine teriyaki sauce, apple cider vinegar and ginger paste in a small mixing bowl and whisk well.
- Cube your sushi-grade salmon and add it to the marinade. Cover and refrigerate.
- Place a bed of rice and mixed greens in the bottom each serving bowl. Add mango, edamame, shredded carrot, and corn to each bowl.
- Combine mayonnaise, sriracha, olive oil, water, chili powder, garlic powder, salt and pepper in a small mixing bowl and whisk well.
- Take your salmon out of the refrigerator and use a slotted spoon to scoop cubes out of marinade and add to bowls.
- Drizzle with sauce and sprinkle with sesame seeds.
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