Cooked Salmon Poke Bowls with Avocado and Spicy Mayo is an inviting dish that combines the richness of salmon with the creamy texture of avocado, making it a delightful option for lunch or dinner. Each bite captures a symphony of flavors, textures, and colors that awaken the senses. The aromatic marinade infuses the salmon with a sweet and savory punch, while the spicy mayo elevates the entire experience with a zesty kick. It’s the perfect balance of fresh and satisfying, all served beautifully over a bed of sushi rice.
I first discovered the joy of poke bowls during a cozy dinner party where a friend shared her favorite recipes. This particular version featuring cooked salmon quickly became a staple in my kitchen. With minimal prep and an impressive presentation, cooked salmon poke bowls are a fantastic way to change up your weeknight meals and impress your guests. Plus, they are perfect for those who might be unsure about raw fish but still want to enjoy the richness of a poke bowl. You’ll find these bowls are not only affordable and wholesome but also a fun way to enjoy a delicious meal any night of the week.
Why You’ll Love This Recipe
- Simple & Quick: Whip up this dish in about 30 minutes for a speedy yet satisfying meal.
- Irresistible Flavor: The sweet and savory marinade enhances the salmon, while the spicy mayo adds a creamy element you can’t resist.
- Eye-Catching Appeal: Bright colors and fresh toppings make every bowl a feast for the eyes.
- Flexible Serving: These bowls are great for casual dinners, meal prep, or even entertaining friends.
- Diet-Friendly Options: Easily adapt with gluten-free soy sauce or swap out vegetables according to your taste!
Ingredients You’ll Need
- 1/2 cup soy sauce: Adds a salty, umami flavor to the marinade. For gluten-free options, use tamari.
- 2 tbsp honey: Sweetens the marinade and balances the salty soy sauce. Maple syrup can be used as a substitute for a vegan option.
- 2 tbsp sesame oil: Offers a nutty aroma and flavor, enhancing the overall profile. You can substitute with olive oil, but the taste will vary.
- 1 tsp rice wine vinegar: A mild vinegar that adds acidity. Apple cider vinegar can be a good alternative.
- 1 tsp lime juice: Introduces a bright, zesty flavor. Fresh lime juice is ideal, but bottled lime juice works well too.
- 1 clove garlic, minced: Provides warmth and depth to the marinade. Fresh garlic is recommended for the best flavor.
- 1/2 tsp dried ginger (or 1 tsp fresh grated ginger): Adds a hint of spice. Fresh ginger gives a fresher kick compared to dried.
- 1 tsp grainy mustard: Enhances the marinade’s depth with a tangy bite. You can use Dijon for a smoother texture.
- 1 lb boneless salmon filet, cut into 1″ cubes (450 g): The star of the dish! Choose high-quality salmon for the best flavor.
- 1/3 cup kewpie mayonnaise: This Japanese mayonnaise gives a rich creaminess. Regular mayo can work in a pinch.
- 1 tbsp sriracha sauce (or more to taste): Offers a spicy kick. Adjust according to your heat preference.
- 1 sliced avocado: Adds creaminess and a nutrient boost. Make sure it’s ripe for the best texture.
- 1/2 cup sliced red onion: Provides a mild sharpness and crunch. You can also use green onions for a milder flavor.
- 3-4 cups cooked sushi rice: The base of the bowl, providing a sticky texture that holds everything together.
- 1 cup cucumber, sliced: Crunchy and refreshing, perfect for balancing flavors. Use English cucumbers for minimal seeds.
- 1 cup shredded red cabbage: Adds color and crunch. You can omit it or substitute with green cabbage if preferred.
- 1/2 cup shredded carrot: Offers sweetness and a pop of color. Diced carrots can substitute if you prefer.
- 1 cup cooked edamame beans: Nutrient-packed and colorful, bringing protein to the bowl. You can replace with green peas if you like.
- Toppings: sesame seeds, slivered nori, sliced scallions, or fresh herbs for added flavor and crunch.
How to Make Cooked Salmon Poke Bowls With Avocado And Spicy Mayo
- Preheat your oven: Set it to 350°F.
- Prepare the marinade: In a medium-sized bowl, whisk together the soy sauce, honey, sesame oil, rice wine vinegar, lime juice, minced garlic, dried ginger, and grainy mustard. Reserve 1/4 cup to drizzle later.
- Marinate the salmon: Add the cubed salmon to the marinade, tossing gently to coat. Let it sit for about 10 minutes while your rice cooks.
- Cook the rice: In a separate pot, cook 1 ½ cups of sushi rice according to package directions.
- Arrange the salmon: Remove salmon from the marinade and place the cubes on a greased or parchment-lined baking sheet.
- Bake the salmon: Transfer the baking sheet to the oven and bake until the salmon is opaque, about 7-10 minutes depending on thickness.
- Prepare the spicy mayo: In a small bowl, mix the kewpie mayonnaise with sriracha, adjusting the spice level to your liking.
- Toast sesame seeds: Toast sesame seeds in a dry pan over medium heat for about 3 minutes until fragrant, then let them cool.
- Prepare toppings: While the salmon bakes, chop or slice red onions, cucumber, avocado, and any other desired toppings.
- Assemble the bowls: Fill serving bowls with about 3/4 to 1 cup of cooked sushi rice, topped with baked salmon, sliced avocado, and red onions (if using).
- Drizzle sauce: Pour the remaining soy sauce mixture over the salmon and onions.
- Finish with toppings: Add any additional vegetables or herbs, drizzle the spicy mayo over the top, and sprinkle with toasted sesame seeds and any nori if desired. Serve immediately and enjoy!
Storing & Reheating
Store any leftover poke bowl components separately in airtight containers. The rice and vegetables can stay at room temperature for about 2 hours, but refrigerate for longer storage (up to 3 days). Salmon should be stored in the refrigerator for no more than 2 days. If you’re looking to keep it longer, freeze it in an airtight container for up to 3 months. Reheat the salmon gently in the oven at 350°F for about 10 minutes until warmed through. Note that the texture may change slightly, but a splash of additional sauce can refresh the flavor.
Chef’s Helpful Tips
- Make sure to not overcrowd the salmon on the baking sheet for even cooking.
- Avoid overcooking the salmon; it should be just cooked through and still moist.
- Use room temperature ingredients where applicable for optimal mixing and flavor blending.
- Don’t hesitate to experiment with different veggies or toppings based on your preferences.
- Prepare the spicy mayo in advance and store it in the fridge for easy access during meal prep.
- For added richness, you can mix in some cream cheese or avocado into the spicy mayo!
Cooked Salmon Poke Bowls with Avocado and Spicy Mayo are not only a flavorful meal but a cozy ritual you can enjoy any night of the week. The blend of textures and tastes is delightful, plus, it’s easy enough for anyone to make. Feel free to mix and match your favorite toppings or even try different proteins! The beauty of these poke bowls is their versatility—whatever you choose, each bowl is sure to charm. Enjoy diving into your culinary creativity!
Recipe FAQs
Can I use frozen salmon for this recipe?
Absolutely! Just make sure to thaw it completely in the refrigerator before cooking. Cooking times may be slightly longer if the fillet is still partially frozen.
How do I make poke bowls vegan?
You can replace the salmon with marinated tofu or tempeh. Use the same marinade for a delicious flavor or modify with your favorite sauces!
Can I meal prep this dish?
Yes! Prepare the salmon, rice, and vegetables ahead of time and store in separate containers for easy assembly during the week. Just add the spicy mayo right before serving.
How long can I keep leftovers?
Leftovers can be stored in the refrigerator for up to 3 days. Just be mindful that the texture of the salmon may change slightly upon reheating!
Print
Cooked Salmon Poke Bowls With Avocado And Spicy Mayo
Enjoy a delightful blend of textures and flavors with these Cooked Salmon Poke Bowls With Avocado And Spicy Mayo. This quick and healthy dish combines succulent salmon, creamy avocado, and a spicy mayo drizzle, perfect for easy weeknight dinners.
- Total Time: 0 hours
- Yield: 4 servings 1x
Ingredients
- 1/2 c soy sauce
- 2 tbsp honey
- 2 tbsp sesame oil
- 1 tsp rice wine vinegar
- 1 tsp lime juice
- 1 clove garlic, minced
- 1/2 tsp dried ginger (or 1 tsp fresh grated ginger)
- 1 tsp grainy mustard
- 1 lb boneless salmon filet, cut into 1" cubes (450 g)
- 1/3 c kewpie mayonnaise (japanese mayonnaise) or sub regular mayo
- 1 tbsp sriracha sauce (or more to taste)
- 1 sliced avocado
- 1/2 c sliced red onion
- 3–4 c cooked sushi rice
- 1 c cucumber, sliced
- 1 c shredded red cabbage
- 1/2 c shredded carrot
- 1 c cooked edamame beans
- sesame seeds, slivered nori, sliced scallions or other herbs
Instructions
- Preheat your oven to 350° F. In a bowl, whisk together the soy sauce, honey, sesame oil, rice wine vinegar, lime juice, garlic, ginger, and mustard. Reserve 1/4 cup of this mixture, then toss the salmon cubes in the remaining marinade.
- In another bowl, mix the mayonnaise and sriracha, adjusting the spiciness to your preference.
- Remove the salmon from the marinade and place it on a greased or parchment-lined baking sheet.
- Bake the salmon in the preheated oven until it is just opaque, which should take about 7-10 minutes depending on the thickness of the pieces.
- While the salmon is baking, toast sesame seeds in a dry pan over medium heat until fragrant, about 3 minutes. Set them aside to cool, and chop or slice any desired toppings such as onions, herbs, nori, fruits, and vegetables.
- In serving bowls, add 3/4 to 1 cup of cooked rice, and top with salmon, sliced avocado, and red onions if using.
- Drizzle the reserved soy sauce mixture over the salmon and onions.
- Add other vegetables and herbs as you wish, then finish with the spicy mayo drizzle and sprinkle the toasted sesame seeds and nori on top before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a milder version, reduce the sriracha in the mayo.
Feel free to substitute with different vegetables such as bell peppers or radishes for extra crunch.
This dish is best served fresh, but leftovers can be stored in the fridge for up to two days.
- Prep Time: NO DATA
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 10g
- Sodium: 1000mg
- Fat: 34g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 70mg
