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Spicy Salmon Poke Bowls

Celebrate summer with these irresistible spicy sockeye salmon poke bowls! Healthy protein infused with Japanese inspired flavors for a delicious gourmet meal.

Have you ever tried poke? It’s actually easy to create delicious poke right at home, where you can customize it with all your favorite ingredients! I made these spicy sockeye salmon poke bowls using the highest quality fish.  

The thing that is going to turn your poke experience into one of the most memorable homemade meals is the fish that you select. It’s become a ritual at our home to have Monday night be our salmon night. Why? It’s because this flaky fish is packed with protein, but it also has nutrient-rich omega-3 fatty acids that provide heart and brain benefits for a healthy boost. It’s also very fast and easy to prepare, perfect for those busy weeknights.

In my opinion, the quality and taste of wild Alaskan salmon are the best. Just by taking a look at the dark ruby red color, you know that your meal is going to be special. I find that the taste has a gentle sweetness and gives almost a subtle buttery flavor with each bite, especially when eaten as sashimi or in these salmon poke bowls.

Ingredients:

Sockeye Salmon

1 pound sockeye salmon, cut into ¾-inch cubes


  • ¼ cup soy sauce , low sodium, or tamari

  • 1 teaspoon rice wine vinegar, or apple cider vinegar

  • 1 teaspoon sriracha, or chili paste

  • 1 teaspoon sesame oil

Pickled Cucumbers


  • 2 6-inch Persian cucumbers, thinly sliced

  • ½ cup rice wine vinegar, Kikkoman

  • ½ cup water

  • ⅓ cup honey

  • 1 teaspoon kosher salt

  • ½ teaspoon red chili flakes, dried

Sriracha Sauce


  • 2 tablespoons sriracha

  • 2 tablespoons plain greek yogurt, or light mayonnaise

Instructions:

 In a medium-sized bowl combine diced salmon, soy sauce, vinegar, sriracha, and sesame oil. Cover and refrigerate.

Combine vinegar, water, honey, salt and chili flakes in a medium-sized saucepan and bring to a boil over high heat.

Once boiling turn off the heat, add cucumber slices and stir.

Let rest 10 minutes, then transfer cucumber to a container, cover and refrigerate until ready to use.

In a small bowl whisk together 2 tablespoons sriracha and 2 tablespoons yogurt or mayonnaise.

To serve, add any additional desired ingredients to the bowl (like rice or salad) for the base. Top with ½ cup salmon poke, pickled cucumbers, and other toppings. Drizzle with sriracha sauce.

Recipe and photo credit Jessicagavin.com

Follow @jessica_gavin on Instagram

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