Cooked Salmon Poke Bowls With Avocado And Spicy Mayo

Bowl of baked salmon, sliced avocado, shredded red cabbage, sliced cucumbers, edamame beans and shredded carrot.

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Cooked Salmon Poke Bowls With Avocado And Spicy Mayo

Quick and easy soy marinated salmon gets baked in the oven while you cook a pot of steamed rice. Top with sliced avocado, any other veggies you like, and drizzle the crave-worthy spicy mayo over. Delicious!

Total Time30

Course: Dinner, Lunch, Main Course, Seafood

Cuisine: American, Japanese

Keyword: Cooked Poke Bowl

Servings: servings

Calories: 678kcal

Author: Sabrina Currie

Ingredients

Salmon

½ c soy sauce
2 tablespoon honey
2 tablespoon sesame oil
1 teaspoon rice wine vinegar
1 teaspoon lime juice
1 clove garlic, minced
½ teaspoon dried ginger or 1 teaspoon fresh grated ginger
1 teaspoon grainy mustard
1 lb boneless salmon filet, cut into 1" cubes (450 g)

Spicy Mayo

⅓ c Kewpie mayonnaise (Japanese mayonnaise) or sub regular mayo
1 tablespoon sriracha sauce or more to taste

Base and Toppings - Optional

1 sliced avocado
½ c sliced red onion
3-4 c cooked sushi rice
1 c cucumber, sliced
1 c shredded red cabbage
½ c shredded carrot
1 c cooked edamame beans
sesame seeds, slivered nori, sliced scallions or other herbs

Instructions

Preheat oven to 350° F. In a medium sized bowl, whisk together the soy, honey, sesame oil, rice wine vinegar, lime juice, garlic, ginger and mustard. Set aside ¼ cup and then add the salmon cubes to the remaining soy mixture and toss to coat. In a separate pot, cook 1 ½ cups of rice, if using, as per package directions.
In a small bowl, whisk together the mayonnaise and sriracha and adjust the amount of spice to taste.
Remove salmon from marinade and arrange it on a greased or parchment lined baking sheet. Place it in the oven and bake until just opaque through, about 7-10 minutes depending on how thick your pieces are.
While the salmon is baking, toast your sesame seeds in a dry pan over medium heat until fragrant and lightly browned, about 3 minutes, remove from the pan and let cool. Next, chop and slice any onions, herbs, nori, fruit and vegetables you want to use for toppings.
Fill bowls with ¾-1 cup of rice and add salmon, sliced avocado and red onions, if using. Drizzle the remaining soy sauce mixture over the salmon and onions. Add any other vegetables and herbs, then drizzle the spicy mayo over and sprinkle the toasted sesame seeds (and nori if using) over top and serve.

Notes

Traditional poke doesn't include all the vegetable toppings so don't feel you have to add a lot of toppings, just choose your favorites or what you have on hand.

*Note: if you use edamame beans, ensure they are cooked (boiled for 3-5 minutes) first.

Nutrition