Spicy Salmon Poke Bowl

The first time I tried a poke bowl au saumon, it was raining – not gentle but that knocking-on-the-windows kind of rain that makes you crave something bright. Something with freshness, spice, just a hint of comfort. I remember the way the soft cubes of salmon almost melted into the warm rice, and the mayo… the spicy mayo with a slow, sneaky heat that hugged everything it touched. Light crunch from the radish, creamy avocado balancing everything out – and I thought, this. This is what I want to eat when I don’t know what I want to eat.

Why You’ll Crave It

• It balances warm and cool, creamy and crisp – all in one bowl
• Quick enough to make on a weekday, but it doesn’t feel rushed or “quick”
• The spicy mayo lingers the way a good song chorus does
• Customizable down to your mood – spice things up or cool it down
• Tastes indulgent, somehow feels clean

The first time I made this, I stood at the kitchen counter and ate it straight out of the bowl I built it in – couldn’t even wait to bring it to the table.

What You’ll Need

• 150g sushi-grade salmon fillet: cold and firm, cut into neat cubes – not too small, not too chunky
• 1 cup sushi rice: cooked, slightly warm, sticky enough to help everything cling together
• 1 tbsp rice vinegar: mixed in the rice while it’s still warm for that classic tang
• 2 tbsp soy sauce: a little salty, a little rich – balancing the sweetness from the rice vinegar
• 1 avocado: perfectly ripe (but not too mushy), sliced gently
• ½ cucumber: thin rounds or matchsticks, your choice, crisp and refreshing
• 1 radish: thinly sliced, mostly for bite and beauty – that pretty pop of red
• 1 tbsp spicy mayo: this is just mayo + sriracha stirred smooth – start with a little, trust me
• Sesame seeds: toasted is best, just a sprinkle on top adds texture
• Fresh cilantro: optional, but delightful if you’re someone who loves it

Easy How-To

Prep the salmon

If it was in the fridge, let it sit for a few minutes so it’s not ice cold. Slice into cubes and set aside.

Marinate gently

In a small bowl, toss your salmon cubes with soy sauce and maybe a drop of sesame oil if you have it. I like a squeeze of lime too for brightness. Let it sit about 10 minutes.

Make your spicy mayo

Spoon a little mayo into a dish, stir in sriracha – taste as you go. Everyone’s spice comfort is different. I do about a 3:1 ratio, mayo to sriracha. Add lime juice for a citrusy kick, if that’s your thing.

Cook and season the rice

Make sure the rice is warm, not hot, and fold in the vinegar. Fluff with a fork. This is the moment that makes your kitchen smell like a sushi spot, honestly.

Assemble the bowl

Scoop rice into a wide bowl. Gently place the salmon on top. Add slices of avocado, cucumber, and radish, however it makes sense to your hands and eyes. It doesn’t need to be perfect, just *you*.

Finishing touches

Drizzle (or dot) with spicy mayo. Sprinkle with sesame seeds. Maybe a bit of cilantro. Take a moment – it’s pretty, isn’t it?

Good to Know

• Don’t skip the rice vinegar step – it absolutely makes the rice what it is
• If your avocado’s a little too soft, just mash it and dollop it in – it still works
• Worried about raw fish? Try searing the salmon lightly on each side – like a tataki moment

Serving Ideas

• Pair with chilled green tea or sparkling water with lime – keeps it light and clear
• Make it a bigger affair with miso soup or steamed edamame on the side

Top Tricks

• Chill your bowl before assembling – it helps keep everything fresh longer and feels restaurant-y
• Let the rice cool slightly before assembling or your avocado will melt and wilt

Frequently Asked Questions

Can I use canned salmon?

Technically yes, but it changes the texture entirely. If you’re going for that soft sushi feel, nothing really compares to fresh, sushi-grade raw salmon.

Is this poke bowl au saumon safe to eat raw?

As long as your salmon is sushi-grade and bought from a trusted source (ask when in doubt), it’s perfectly safe. But if you’re unsure, you can lightly sear or bake it first.

Can I pack this for lunch?

If you’re bringing this somewhere, keep the rice and salmon chilled separately, then assemble just before eating. And don’t forget an ice pack if it’s out for more than an hour or two.

How long does marinated salmon last?

Only about a day in the fridge, really. Raw fish isn’t great the next day, especially once it’s been in soy sauce… it starts to dull and firm up too much.

Conclusion

This poke bowl au saumon is one of those dishes that feels like it gives more than it takes – more color, more flavor, more joy than the twenty-something minutes it asks of you. It’s a little bit art, a little bit comfort food, and always a tiny celebration in a bowl. Whether it’s dinner for one or lunch with a friend who eats slowly and laughs with their whole body – it belongs there. I think you’ll make it more than once.

More recipes suggestions and combination

Spicy Tuna Poke Bowl

Swap salmon for a spicy tuna mix (tuna, sriracha, sesame oil), and keep the same toppings – or add a handful of shredded carrots.

Vegetable Poke Bowl

Try tofu marinated the same way as fish, then combine it with shredded cabbage, avocado, cucumber, and maybe pickled ginger.

Kimchi Shrimp Poke Bowl

Grill or lightly sauté shrimp, and pair it with kimchi, edamame, and a splash of ponzu sauce.

Mango and Coconut Poke Bowl

Blend diced mango, coconut flakes, and salmon or smoked tofu with lime and mint – it’s surprisingly fresh with the rice base.

Teriyaki Salmon Poke Bowl

Marinate salmon in a simple teriyaki sauce, skip the spicy mayo and drizzle with extra sauce as finishing touch.

Quinoa Poke Bowl

Use fluffy quinoa as your base, top with roasted sweet potato, kale, and cubes of marinated tofu (or salmon if you prefer).