Spicy Salmon Poke Bowl

A spicy salmon poke bowl is one of those meals that feels like a treat but takes almost no effort. Sashimi grade salmon gets tossed in a creamy, spicy sauce and piled over warm rice with avocado and microgreens. The whole thing comes together in about 10 minutes, no stove required.

I started making this on nights when I wanted something that felt special but didn’t involve turning on the oven. My husband is convinced I’m secretly running a poke shop out of our kitchen at this point. The truth is, once you have good salmon on hand, this spicy salmon poke bowl practically makes itself. My kids love scooping the avocado onto their bowls themselves, which buys me a solid two minutes of peace while dinner gets plated. Grab your ingredients and let’s get into it.

Ingredients for Spicy Salmon Poke Bowl

Here’s what I use for this one, plus a couple of swaps that work if you’re missing something. The sauce is really the star, so don’t skip it even if you’re short on time.

Bowl

• 2 cups cooked rice (short-grain or medium-grain)
• 1/2 lb sashimi grade salmon
• 1 garlic clove, grated
• 1 scallion, chopped
• 1/2 tsp sesame seeds
• 2 tbsp tobiko or masago (fish roe, optional)

Sauce

• 2 tbsp mayo
• 1 tbsp sriracha
• 1 tsp soy sauce
• 1 tsp rice wine vinegar (all adjust to taste)
• 1/2 tsp sesame oil

Garnish

• 1/2 avocado, sliced
• microgreens (optional)

My go-to brand for sriracha is Huy Fong, the one with the rooster on the bottle. It has the right amount of heat without overpowering the mayo. For the salmon, I always ask my fish counter directly if it’s labeled sashimi grade or sushi grade that day, since not every store carries it daily. On nights when sashimi grade salmon isn’t in the case, I’ll swap in tuna and turn this into my ahi tuna poke bowl instead.

Step-by-Step Instructions

I usually prep the sauce first so the flavors have a few extra minutes to come together while I handle the salmon.

Step 1: Dice the sashimi grade salmon into small, bite-sized pieces. Aim for pieces around half an inch so every bite gets a mix of salmon and sauce.

Step 2: Transfer the salmon to a bowl and add the mayo, sriracha, soy sauce, rice wine vinegar, sesame oil, grated garlic, chopped scallion, sesame seeds, and tobiko or masago. Stir gently to coat. Cover and refrigerate until you’re ready to serve. Pro tip: if you have a few extra minutes, let it chill for at least 20 minutes. The salmon firms up slightly and the flavors meld more.

Step 3: Scoop the cooked rice into a bowl and let it cool for a minute or two, until it’s just warm instead of steaming hot. Rice that’s too hot will start to cook the salmon on contact.

Step 4: Top the rice with the spicy salmon poke mixture, sliced avocado, and microgreens.

Step 5: Serve right away.

Rachel Collins

Spicy Salmon Poke Bowl

A quick, no-cook spicy salmon poke bowl made with sashimi grade salmon, a creamy sriracha sauce, rice, and fresh avocado.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 0 minutes mins

Total Time 10 minutes mins

Servings: 2 portions

Course: Dinner, Lunch, Main Course

Cuisine: Japanese

Ingredients Equipment Method Notes

Ingredients

  

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• 2 cup cooked rice short-grain or medium-grain
• 1/2 lb sashimi grade salmon
• 1 garlic clove grated
• 1 scallion chopped
• 1/2 tsp sesame seeds
• 2 tbsp tobiko or masago fish roe, optional
• 2 tbsp mayo adjust to taste
• 1 tbsp sriracha adjust to taste
• 1 tsp soy sauce adjust to taste
• 1 tsp rice wine vinegar adjust to taste
• 1/2 tsp sesame oil
• 1/2 avocado sliced
• microgreens optional

Equipment

• Mixing bowl
• Sharp knife

Method

 

1. Dice the sashimi grade salmon into small, bite-sized pieces.
2. Transfer the salmon to a bowl and add the mayo, sriracha, soy sauce, rice wine vinegar, sesame oil, grated garlic, chopped scallion, sesame seeds, and tobiko or masago. Stir gently to coat. Cover and refrigerate until ready to serve.

   For extra flavor, let the salmon mixture chill for at least 20 minutes before serving. It firms up slightly and the flavors meld together.
3. Scoop the cooked rice into a bowl and let it cool for a minute or two, until just warm instead of steaming hot.
4. Top the rice with the spicy salmon poke mixture, sliced avocado, and microgreens.
5. Serve right away.

Notes

Salmon poke can be made up to 24 hours in advance. Swap white rice for brown rice or cauliflower rice, or use ahi tuna instead of salmon. Contains fish, egg, soy, and sesame.

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What to Serve With Spicy Salmon Poke Bowl

This bowl is rich and a little spicy, so I like pairing it with something cool and crunchy on the side.

Cucumber salad: the crisp, cold cucumber cuts through the creamy sauce and cleanses your palate between bites.

Edamame: a handful of steamed edamame with flaky salt adds protein and a bit of chew without competing with the salmon.

Miso soup: a small cup on the side rounds out the meal and feels like something you’d order at a poke shop.

Seaweed salad: the briny, slightly sweet flavor plays well with the sesame and soy notes already in the bowl.

Storage & Serving Tips

Store the spicy salmon mixture in an airtight container in the fridge and eat it within 24 hours, since the fish is raw. Keep the rice and toppings in separate containers if you’re prepping ahead, so nothing gets soggy.

For reheating, only warm the rice. The salmon mixture should be served cold or at room temperature, straight from the fridge. Assemble the bowl right before eating for the best texture.

This recipe is easy to switch up depending on what’s in my fridge. Swap the white rice for brown rice or cauliflower rice, use ahi tuna instead of salmon, or wrap the whole mixture in a sheet of nori for a handheld version.

Contains fish, egg, soy, and sesame.

My Favorite Sauces for Spicy Salmon Poke Bowl

The sauce built into this bowl is already creamy and spicy, but I like putting a second sauce on the table when I’m serving guests who want to build their own bowl. Here are the ones I reach for most.

Ponzu sauce: the citrusy, soy-based tang cuts through the richness of the mayo and salmon, especially if you want something lighter than a second mayo-based sauce.

Wasabi lime mayo: I whisk together mayo, a little wasabi, fresh lime juice, salt, and pepper, then chill it until I’m ready to serve. It adds a sharp, sinus-clearing kick with a citrusy finish.

Chili crunch drizzle: a spoonful on top adds crunch and savory depth, finished with a squeeze of fresh lime.

Coconut aminos hot sauce: for a soy-free night, I mix coconut aminos with hot sauce and a splash of lime juice or rice vinegar for something lighter and tangy.

Conclusion