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    Home » Recipes » Main Course

    February 4, 2021

    Spicy Sriracha Aioli Poke

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    Jump to Recipe

    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 lunch or dinner you'll really look forward to.

    Salmon poke bowl.
    Salmon Poke Bowl

    *Disclaimer: This article may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    How To Make Sriracha Aioli Poke

    Keep scrolling to find detailed instructions for this recipe. I'll start here with an quick overview!

    1. Cook your rice. I really love making oven baked rice, it's super hands-off so I can prep everything else for my bowls without babysitting the stovetop. But of course, if you prefer, you can make rice in a pot or rice cooker.
    2. Prepare teriyaki marinade in small bowl. Cut sushi-grade salmon into cubes and place them in the marinade. Cover and refrigerate.
    3. Make your spicy aioli poke bowl sauce.
    4. Place a bed of rice and mixed greens in your serving bowls.
    5. Add desired toppings and salmon to each bowl.
    6. Drizzle bowls with spicy aioli sauce and sprinkle with sesame seeds. Enjoy!

    Poke bowl FAQ's:

    What is a poke bowl?

    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.

    What is usually in a poke bowl?

    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.

    What is poke sauce made of?

    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!

    What makes fish/salmon sushi grade?

    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.

    Where can I buy sushi grade fish/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.

    A bowl of lettuce and salmon poke bowl add ins to the side.
    A half eaten salmon poke bowl.

    Handy tips:

    • 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.
    Salmon poke bowl.
    Print Recipe
    4.58 from 7 votes

    Spicy Sriracha Aioli Poke

    Yield: 2 Poke Bowls
    A bed of rice & mixed greens topped with sushi-grade teriyaki salmon, shredded carrots, edamame, corn, mango, avocado and black sesame seeds all drizzled with spicy aioli poke sauce dressing!
    Prep Time30 minutes mins
    Course: Main Course
    Cuisine: Hawaiian, Japanese
    Keyword: DIY Poke Bowl, Homemade Poke Bowl, Salmon Poke Bowl Recipe
    Servings: 2 bowls
    Calories: 548kcal
    Author: Stacey Adams

    Ingredients

    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 making oven baked rice, it's hands-off so I can prep everything else without babysitting the stovetop. Of course, if preferred, you can make rice in a pot or rice cooker. 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!

    Instructions

    • Begin cooking your rice. Once it's done, remove from heat and set aside.
    • 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.
    • Enjoy!

    Nutrition

    Serving: 1Poke Bowl | Calories: 548kcal | Carbohydrates: 48.5g | Protein: 33g | Fat: 23.5g | Fiber: 7.5g | Sugar: 12g

    More Asian Inspired Recipes:

    • Vietnamese Shrimp Spring Rolls With Peanut Sauce
    • Spectacular Steak Fried Rice
    • Delicious Ham Fried Rice
    • Strawberry Mango Boba Smoothie
    • Matcha Green Tea Mug Cake

    Did you make this recipe?!

    Wahoo! Thank you so much for trying it out – please be sure to leave a rating! Simply click on the stars in the recipe card above.

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    453 shares

    Reader Interactions

    Comments

    1. Austin says

      February 18, 2021 at 6:14 pm

      5 stars
      This filled my craving for something different - it includes a full pallet of so much healthy flavor!

      Reply
      • stacey_olson says

        February 19, 2021 at 7:07 am

        They are so good and a nice change of pace! <3

        Reply
    2. Karen Velinsky says

      June 18, 2021 at 2:53 pm

      This looks super good and healthy also! I will have to give it a try... I can't wait!

      Reply
      • stacey_olson says

        June 19, 2021 at 10:18 am

        Yay! Let me know what you think!

        Reply
    4.58 from 7 votes (6 ratings without comment)

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    Hi, I'm Stacey! I love developing quick, healthy, real food recipes to share with you and your family. Eating nutritious food doesn't have to mean heaps of time in the kitchen, let me show you!

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