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Cooked-Salmon-Poke-Bowls-With-Avocado-And-Spicy-Mayo-Recipe

Cooked Salmon Poke Bowls With Avocado And Spicy Mayo

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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

Scale
  • 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

  1. 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.
  2. In another bowl, mix the mayonnaise and sriracha, adjusting the spiciness to your preference.
  3. Remove the salmon from the marinade and place it on a greased or parchment-lined baking sheet.
  4. 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.
  5. 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.
  6. In serving bowls, add 3/4 to 1 cup of cooked rice, and top with salmon, sliced avocado, and red onions if using.
  7. Drizzle the reserved soy sauce mixture over the salmon and onions.
  8. 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:

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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.

  • Author: dani
  • 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

Find it online: https://www.cookingrecipestasty.com/cooked-salmon-poke-bowls-with-avocado-and-spicy-mayo/