Salmon Poke Bowls & Spicy Sriracha Aioli Sauce

4.58 from 7 votes

Salmon Poke Bowls & Spicy Sriracha Aioli Sauce

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

Course: Main Course

Cuisine: Hawaiian, Japanese

Keyword: DIY Poke Bowl, Easy Healthy Lunch, Healthy Quick Dinner, Homemade Poke Bowl, Salmon Poke Bowl Recipe

Servings: 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 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!

Instructions

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.
Enjoy!

Nutrition