Salmon Poke Bowl with Sriracha Mayo
Cubes of silky sushi-grade salmon are tossed in a quick soy, sesame and ginger marinade, then piled over seasoned sushi rice with crisp cucumber, edamame and creamy avocado. Only the rice needs the stove, and the rest is simple assembly.
- Prep
- 41 min
- Cook
- 16 min
- Wait
- 55 min
- Total
- 1 hr 52 min
- Makes
- 4 large bowls
Steps
Before you start
- Buy salmon labeled sushi-grade or sashimi-grade (previously frozen to kill parasites) from a fishmonger you trust, and keep it refrigerated at 40°F (4°C) or below until the moment you cut it.
- Raw fish is not recommended for pregnant people, young children, older adults or anyone with a weakened immune system. If anyone at the table prefers cooked fish, see the doneness temperature below.
- The rice needs a 20-minute soak, 16 minutes of cooking and 10 minutes of steaming, so start it first. The salmon is cut and marinated only once the rice is nearly ready, and the bowls are served within 30 minutes of the fish leaving the fridge.
- Chill four serving bowls in the refrigerator if you like a cold bowl; the rice should be warm to room temperature, not hot, when you assemble.
Rinse and soak rice
- Put the sushi rice in a fine-mesh strainer and rinse under cold running water, stirring with your hand, for about 1 minute until the water runs almost clear.
- Transfer to the saucepan, add 2 cups (480 ml) cold water and let the rice soak for 20 minutes.
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Ready when: Grains look opaque white and the water is no longer cloudy.
Tip: Skipping the rinse leaves excess starch, which makes the rice gluey.
Cook the rice
- Set the covered saucepan over medium-high heat and bring to a boil, about 4 minutes; you will see steam escaping and hear bubbling.
- Reduce to the lowest heat and cook, covered, for 12 minutes.
- Remove from the heat and leave covered for 10 minutes.
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Ready when: All the water is absorbed and the grains are tender, plump and slightly sticky.
Tip: Do not lift the lid while cooking or steaming; the escaping steam leaves the rice uneven.
Season the rice
- Stir the rice vinegar, sugar and salt together in a small bowl (or microwave for 20 seconds) until the sugar dissolves.
- Tip the hot rice into the large bowl, drizzle with the vinegar mixture and fold with a spatula using slicing, cutting motions for about 1 minute.
- Spread the rice out and let it cool, uncovered, to warm room temperature, about 15 minutes.
- Note the time: cooked rice should not sit at room temperature for more than 2 hours in total.
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Ready when: Rice is glossy, evenly seasoned and no longer steaming hot.
Tip: Fold gently rather than stirring so the grains stay whole instead of mashing.
Cut the salmon
- Keep the salmon in the refrigerator until you are ready.
- On a clean board, use a very sharp knife to cut it into ¾-inch (2 cm) cubes with long, smooth strokes rather than sawing.
- Place the cubes in the medium bowl and return to the refrigerator.
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Ready when: Cubes are uniform with clean edges and the fish is still very cold.
Tip: Wash the board, knife and your hands with hot soapy water after handling raw fish.
Marinate the salmon
- In a small bowl whisk the soy sauce, sesame oil, honey and grated ginger.
- Pour over the salmon, add the scallions and sesame seeds, and fold gently with a spatula to coat.
- Cover and refrigerate for 10 minutes while you prepare the toppings.
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Ready when: Salmon is evenly glossy and coated, and still bright orange-pink.
Tip: Do not marinate beyond 20 minutes; the soy sauce will start to cure the fish and turn it firm and salty.
Prep the toppings
- Halve the cucumber lengthwise and slice into thin half-moons.
- Place the edamame in a small bowl.
- If using nori, snip it into thin strips with kitchen scissors.
- Set everything within reach of the serving bowls.
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Ready when: Cucumber slices are about ⅛ inch (3 mm) thick and edamame is fully thawed.
Tip: Pat cucumber dry with a paper towel so it doesn't water down the bowls.
Make sriracha mayo
- Stir the mayonnaise, sriracha and lime juice together in a small bowl until smooth and evenly pale orange.
- Taste and add a little more sriracha if you want more heat.
- For a drizzle, spoon into a small zip-top bag and snip off a corner.
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Ready when: Sauce is smooth, with no streaks of sriracha, and thick enough to drizzle.
Slice the avocado
- Just before serving, halve the avocados, remove the pits and scoop out the flesh with a spoon.
- Lay each half cut-side down and slice crosswise into ¼-inch (6 mm) slices.
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Ready when: Slices hold their shape and are bright green with no browning.
Tip: Cut avocado last; it browns quickly once exposed to air.
Assemble the bowls
- Divide the seasoned rice among 4 bowls, about 1 cup (170 g) each.
- Spoon the marinated salmon, including any marinade, over one side of each bowl.
- Arrange cucumber, edamame and avocado in neat sections alongside.
- Drizzle with sriracha mayo, top with nori strips if using, and serve right away.
- Take the salmon out of the fridge only at this moment, and eat within 30 minutes.
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Ready when: Each bowl has an even share of salmon and toppings, and the rice is warm, not hot.
Tip: Raw fish should not sit at room temperature for more than 30 minutes (1 hour at most in a cool room under 70°F / 21°C); discard anything left out longer.
Good to know
Tips
- Salmon is easiest to cut cleanly when very cold. Chill the fillet for 15 minutes in the freezer if it feels soft.
- Make sure the rice is only warm when topped; hot rice will start to cook and cloud the salmon.
- Prefer cooked fish? Sear or bake the salmon cubes until the center reaches 145°F (63°C) on an instant-read thermometer, then toss with the marinade.
- Taste the marinated salmon on its own before assembling; if it needs more salt, add a few drops of soy sauce rather than salting the rice further.
Make ahead
Rice: cook and season it up to 2 hours ahead and keep it covered at room temperature, never longer, and never overnight. To get ahead further, spread the seasoned rice in a shallow layer (about 1 inch / 2.5 cm), cool it for no more than 30 minutes, then refrigerate in a covered container for up to 1 day. Before serving, let it sit out for 20 to 30 minutes, or microwave briefly, until cool to warm room temperature. Sriracha mayo and sliced cucumber can be made up to 1 day ahead and refrigerated. Do not cut or marinate the salmon more than 20 minutes before serving; keep it refrigerated until assembly.
Storage & reheating
Best eaten the day it is made. Raw fish rule: discard any raw or marinated salmon that has been at room temperature for more than 30 minutes (1 hour at most in a cool room under 70°F / 21°C). Eat marinated salmon the same day. Only if the fish was never left out, you may refrigerate it in an airtight container at 40°F (4°C) or below for up to 24 hours from purchase-to-eat time, though discarding is safest. Rice: refrigerate within 2 hours of cooking in a shallow airtight container for up to 1 day; sprinkle with a teaspoon of water and microwave covered for 30 to 45 seconds to soften, then cool to warm before topping. Refrigerate cucumber, edamame and sriracha mayo separately for up to 1 day. Do not freeze assembled bowls.
Substitutions
- sushi-grade salmon fillet, skinless and pin bones removed → sushi-grade ahi tuna. Use the same weight and cut; tuna is leaner, so marinate for only 5 to 10 minutes.
- sushi rice (short-grain white rice) → short-grain brown rice or cauliflower rice. Brown rice needs about 40 minutes of simmering and extra water; season it the same way. Cauliflower rice needs no seasoning.
- low-sodium soy sauce → tamari or coconut aminos. Tamari makes the bowl gluten-free; coconut aminos is sweeter, so omit the honey.
- sriracha → gochujang or chili crisp. Use 2 teaspoons gochujang, or 1 tablespoon chili crisp stirred into the mayo.
