Satisfy your sushi cravings at home without all the fuss of wrapping and rolling with this simple spicy salmon poke bowl recipe.
Ah, poke bowls. Have you tried them? They’re basically little cubes of marinated, sushi-grade fish served over rice in bowl form.
It starts with poke (pro tip: it’s pronounced POH-keh), which is a fish salad that is very popular in Hawaii. It can be as simple or complex as you want to make it, and bonus points for the fact that most of it can be prepped in advance.
It’s pretty much the sushi equivalent of a burrito bowl.
- 1/4 cup tamari
- 2 tablespoons honey
- 1 tablespoon seasoned rice vinegar
- 2 teaspoons sesame oil
- 2 teaspoons sambal oelek (chili garlic sauce)
- 2 tablespoons freshly grated ginger
- 4 green onions, thinly sliced
- 12 ounces sushi grade salmon, diced into 1/2-inch cubes
- 2 cups sushi rice, rinsed well
- 2-4 tablespoons seasoned rice vinegar
- 1/4 cup plus 2 tablespoons mayonnaise
- 2 tablespoons sriracha
- 1 large carrot, peeled and cut into matchsticks
- 1 English cucumber, thinly sliced
- 2 avocados, peeled, pitted, and sliced
- 1/2 cup microgreens
- Furikake, to taste