Sriracha-kissed salmon over seasoned sushi rice
Spicy Salmon Poke Bowl
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
2
2 bowls
Difficulty
Easy
Cost
Premium
$$$
Spicy Salmon Poke Bowl
Sriracha-kissed salmon over seasoned sushi rice
★4.6(25)
Cubed sushi-grade salmon tossed in a spicy sriracha-mayo dressing over sushi rice with mango, avocado, and crispy shallots. A creamy, fiery twist on the classic poke.
15m
Prep Time
20m
Cook Time
35m
Total Time
2
Servings
Easy
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Spicy salmon poke combines the richness of raw salmon with a creamy sriracha kick. The sweet mango and buttery avocado balance the heat for a bowl that hits every flavor note.
Japanese cooking prizes precision, balance, and the pure expression of ingredients. This recipe honors those principles while being practical for everyday cooking.
Ingredients
- 12 oz sushi-grade salmon, cubed
- 2 tbsp sriracha mayo (1 tbsp mayo + 1 tbsp sriracha)
- 2 cups cooked sushi rice
- 1 ripe mango, diced
- 1 avocado, sliced
- Crispy shallots, sesame seeds, and nori strips for garnish
Instructions
- 1
Cube salmon into half-inch pieces and gently toss with sriracha mayo and a splash of soy sauce.
- 2
Cook and season sushi rice with rice vinegar and let cool to room temperature.
- 3
Dice mango and slice avocado; prepare crispy shallots and slice nori.
- 4
Build bowls with rice on the bottom, then arrange spicy salmon, mango, and avocado on top.
- 5
Garnish with crispy shallots, sesame seeds, and nori strips before serving.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
SalmonSushi-grade tuna or cooked shrimp
Both pair well with the spicy mayo
MangoPineapple or peach
Any sweet tropical fruit balances the heat
Tips & Storage
Pro Tips
Adjust sriracha quantity to your heat preference—start with less, add more to taste.
Freeze salmon for 24 hours before using if not labeled sushi-grade to kill parasites.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store components separately for up to 1 day. Assemble just before eating.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (55mg) · 2 servings
Calories510
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates54g
Fat34g
Fiber640mg
Sugar5g
Sodium10g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this with cooked salmon?
- Yes, seared or baked salmon works if you prefer cooked fish.
- What rice can I use?
- Short-grain sushi rice is ideal, but any white or brown rice will work.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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