SPICY SALMON POKE BOWLS

SPICY SALMON POKE BOWLS

INGREDIENTS
Sriracha Vinaigrette:
• 1/3 cup white vinegar or rice vinegar
• 4 1/2 teaspoons Sriracha
• 2 teaspoons liquid honey
• 3/4 teaspoons sesame oil
• 1/2 teaspoon salt
• 1/3 cup canola oil
Bowls:
• 450 g skinless salmon fillets , diced
• 1 1/2 cup farro , rinsed
• 6 cups arugula
• 2 mini cucumbers , thinly sliced
• 8 radishes , thinly sliced (optional)
• 1 avocado , thinly sliced
• 2 green onions , thinly sliced
• 2 tablespoons black sesame seeds , toasted
• seaweed salad (optional)

NUTRITIONAL FACTSPer serving: about
• Fibre8 g
• Sodium472 mg
• Sugars5 g
• Protein34 g
• Calories756
• Total fat41 g
• Potassium721 mg
• Cholesterol57 mg
• Saturated fat6 g
• Total carbohydrate61 g

METHOD
Sriracha Vinaigrette: In small bowl, whisk together vinegar, sriracha, honey, sesame oil and salt; gradually whisk in canola oil in thin steady stream.
Bowls: In bowl, toss fish with 1/4 cup of the Sriracha Vinaigrette; cover and refrigerate for 30 minutes.
Meanwhile, in saucepan, bring farro and 4 1/2 cups water to boil over high heat; reduce heat to medium-low, cover and simmer for 30 minutes. Drain.
Divide farro, fish, arugula, cucumbers, radishes (if using) and avocado among 4 bowls; drizzle each with 4 1/2 tsp of the remaining Sriracha Vinaigrette. Sprinkle with green onions, sesame seeds and seaweed salad (if using).
Test Kitchen Tip: Look for seaweed salad in your supermarket’s salad section.

SPICY WILD ALASKAN SOCKEYE 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.
These warm summer nights call for some light and healthy cooking! Have you ever tried poke? I fell in love with this dish during my first Hawaiian vacation. 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 from Luxe Gourmets which ships directly to you.

Fresh wild Alaskan salmon is one of my favorite kinds of poke. The recipe I’m sharing has got a little spice, tang, sweetness and a whole lot of incredible seafood. I can’t wait to show you how to turn dinner into a homemade gourmet meal, let’s go!
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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.

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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’ve found that the taste to 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.
If you’re a seafood lover and want the same high-quality sushi-grade fish that’s reserved for Michelin-starred restaurants, treat yourself to Luxe Gourmets Sockeye salmon!
So you don’t have to wait another minute, this beautiful whole-side of salmon can be shipped overnight! I was so excited when this exquisite culinary gift was delivered. To keep the fish fresh from the ocean, Luxe Gourmets uses a unique, innovative process that freezes the salmon instantly called DreamFreeze technology. This is important because it minimizes the damage to the fish so that taste and texture of the fresh food remain intact once it reaches you, the very happy customer!
You only need five ingredients to make this spicy salmon poke bowl explode with flavor! The marinade is a combination of savory soy sauce, rice wine vinegar, honey and sesame oil. The abundant fish cubes infuse the wonderful flavors of the sauce, and you are in seafood bliss.
For those who like a little extra heat, a sriracha sauce made with Greek yogurt or mayonnaise can be drizzled on top to add some creaminess to the dish.
Excuse me while I fill my bowl until it overflows!
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Do you remember how I told you the best part of poke bowls is customization? This is where you can add your own spin to the dish. I like a lot of vegetables like cabbage and carrots for crunch, brown rice, and some creamy avocado slices.

Don’t forget those homemade pickled cucumbers! The tangy sweet cucumbers help to balance the savory flavors in the sauce while cleaning your palate in between bites. You’ll catch me sneaking a few as I build my poke bowl, ha.

This summer, step away from the grill for a few moments and grab a fresh and healthy spicy salmon poke bowl! Why not throw a build-your-own poke party with friends for a fun feast? This gorgeous sockeye salmon is perfect for a light, wholesome dish. It’s so versatile and can be enjoyed simply as sashimi or even topped on a crunchy salad. How will you create your own memorable meal?

Thank you to Luxe Gourmets for providing the incredible Sockeye salmon and for sponsoring this post! Join in on the ULTIMATE #SashimiSummer with #LuxeGourmets For more delicious seafood inspiration check out Luxe Gourmets on Facebook and Instagram.
MORE SALMON RECIPES
• Sesame Salmon with Rice Noodle Salad
• Broiled Salmon with Molasses Glaze
• Mediterranean Spiced Salmon

View all Salmon recipes
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!

WHAT IS THE SAFEST WAY TO THAW FROZEN SUSHI-GRADE SALMON?
High-quality sushi grade fish can be purchased fresh or frozen. When thawing frozen food, there is a safe method to do this. Many frozen fish fillets come in a vacuum sealed package. The easiest method is to allow the fish to thaw on a paper towel lined sheet pan in the refrigerator. Cut one side of the package to allow air to flow and help quickly defrost the fish. When you thaw inside a refrigerator, it keeps the fish out of the temperature danger zone. You want the fish to be cool, flexible and not icy before using in your dish. Do not refreeze the fish, as the texture and quality of the tuna will not be as good.
SPICY SOCKEYE SALMON POKE BOWLS
Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins

Irresistible spicy sockeye salmon poke bowls are a breeze to make! Healthy protein infused with Japanese inspired flavors for a delicious gourmet meal. Customize with your favorite toppings!
Course: Entree
Cuisine: Japanese
Servings: 4 servings
Calories: 296 kcal

INGREDIENTS
Sockeye Salmon Poke-
• 1 pound sockeye salmon , cut into ¾ inch cubes
• 1/4 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
• 1/2 cup rice wine vinegar , Kikkoman
• 1/2 cup water
• 1/3 cup honey
• 1 teaspoon salt
• 1/2 teaspoon red chili flakes , dried
Sriracha Sauce-
• 2 tablespoons sriracha
• 2 tablespoons plain greek yogurt , or light mayonnaise
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INSTRUCTIONS
Sockeye Salmon Poke-
1. In a medium-sized bowl combine diced salmon, soy sauce, vinegar, sriracha and sesame oil. Cover and refrigerate.
Pickled Cucumbers-
1. Combine vinegar, water, honey, salt and chili flakes in a medium-sized saucepan and bring to a boil over high heat.
2. Once boiling turn off heat, add cucumber slices and stir.
3. Let rest 10 minutes, then transfer cucumber to a container, cover and refrigerate until ready to use.
Sriracha Sauce-
1. In a small bowl whisk together 2 tablespoons sriracha and 2 tablespoons yogurt or mayonnaise.

RECIPE NOTES
Build Poke Bowl- 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 poke with sriracha sauce.

Nutrition Facts
Spicy Sockeye Salmon Poke Bowls
Amount Per Serving
Calories 296Calories from Fat 99
% Daily Value*
Total Fat 11g17%
Saturated Fat 2g10%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.4g
Cholesterol 71mg24%
Sodium 1409mg59%
Potassium 10mg0%
Total Carbohydrates 22g7%
Sugars 17g
Protein 26g52%
Vitamin A4%
Calcium1%
Iron2%

This easy Spicy Salmon Poke is a festival of textures and tastes in every bite. With big cubes of salmon marinated in a fiery sriracha and sesame sauce, the fish is brought to life by crisp, sweet onions, crunchy tobiko, creamy avocado, and fresh cilantro.

Poke (pronounced Poké as in Pokémon) is a classic Hawaiian dish made by marinating raw fish and mixing it with a variety of textural and aromatic components. Like the Hawaiian Islands themselves, Poke is a seamless melding of foods from around the world, inspired by dishes such as Japanese zuké-maguro, Korean hoe-deopbap, and French tartare.
While I’ve done a traditional Ahi Poke in the past (which is pretty amazing by the way), the best part about Poke is that it’s an open platform that can be made in about as many ways as there are people who make it.
This time around, I started with a base of salmon and avocado marinated with sesame oil, sriracha, and soy sauce. Then, some earthy black sesame seeds, salty tobiko, and crisp, sweet onions add layers of contrasting textures and tastes that keep each bite interesting. Finally, my Poke is finished off with crunchy fried garlic, savory nori, and the fresh zing of cilantro. Served over hot rice, this spicy salmon Poke makes for a blissful bowlful of heaven that’s sure to put a smile on your face.
When making Poke, the first thing you need to do is to make sure your fish is safe to eat raw. Beyond finding a fish monger you trust to give you sound recommendations, do some research on how to reduce the risks of eating fish raw. It’s not as cut and dry as looking for labels such as “sushi-quality” or “sashimi-grade” (which are meaningless marketing catchphrases).
To season the Poke, I used Alaea salt, which is a coarse reddish orange sea salt from Hawaii. If you can’t find it near you, you can substitute other coarse salts such as Maldon or Fleur de Sel. If you don’t have a coarse salt, be sure to reduce the amount you add, or your Poke will end up too salty.
This Poke is delicious freshly made, but letting it marinade for a few hours in the fridge allows for all the flavors to meld while giving the salmon a firmer texture. Because the fish is raw, be sure to enjoy it the same day you make it.
Spicy Salmon PokePoke (pronounced Poké as in Pokémon) is a classic Hawaiian dish made by marinating raw fish and mixing it with a variety of textural and aromatic components. Like the Hawaiian Islands themselves, Poke is a seamless melding of foods from around the world, inspired by dishes such as Japanese zuké-maguro, Korean hoe-deopbap, and French tartare. … Continue reading “Spicy Salmon Poke”Marc Matsumoto

Summary
• CourseAppetizer
• CuisineAmerican
• Yield2 servings
• Cooking Time0 minutes
• Preperation Time5 minutes
• Total Time0 minutes

Ingredients

For Sauce
1 tablespoon
Sesame oil
2 teaspoons
Sriracha
1 teaspoon
Soy sauce
1 teaspoon
Black sesame seeds

For Poke
215 grams
Salmon cut into 1/2-inch cubes
40 grams
Sweet onions ~1/4 onion, minced
0.5
Avocado peeled, pitted, and cubed
2 tablespoons
Tobiko
1/4 teaspoon
Alaea salt to taste
Fried garlic chips to taste
Cilantro garnish
Nori garnish