Looking for a fresh, flavorful meal that’s both healthy and satisfying? This Spicy Salmon Poke Bowl is a perfect choice! Packed with tender salmon, crisp veggies, and a spicy kick, this bowl is a delicious blend of flavors and textures. Plus, it’s quick to prepare and perfect for a weeknight dinner or a lunch that feels like a treat.
The cool, crisp vegetables combined with the chilled, marinated fish make this dish perfect for summer. It’s a go-to for those looking for a healthy yet satisfying meal that’s both easy to prepare and bursting with flavor. However, this delicious, easy meal is a staple to enjoy all year round and benefit from it's nutritional benefits.
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Ingredients
One thing I love about Poke bowls is that they are fully customizable! You can use whichever ingredients and toppings you like but these are some I like to use:
Salmon Fillets - I love using salmon in this dish not only because it’s incredibly nutritious, packed with omega-3 fatty acids, but also because it absorbs marinades so well and with the glaze it gives a sticky caramelized finish.
Gochujang (Korean Chili Paste) - I use gochujang in this recipe because it adds a rich, fermented spice to the salmon, elevating the entire dish. The subtle sweetness and umami in gochujang complement the fish perfectly, making every bite burst with flavor.
Honey - Honey is my go-to for balancing spicy flavors. In this poke bowl, it pairs with the gochujang to create a glaze that’s both sweet and spicy, giving the salmon a delightful caramelized crust.
Sushi Rice - Sushi rice is essential for any poke bowl, and I particularly love its sticky texture.
Spring Onions - Spring onions add a fresh, mild onion flavor that brightens up the bowl. They also add a lovely crunch, which is essential for a well-rounded poke bowl experience.
Cucumber Cucumber is one of my favorite additions to this dish because it provides a refreshing, crisp texture that balances out the rich, slightly spiciness of the salmon
Avocado - Avocado is a must-have in any poke bowl for me. Its creamy texture and mild flavor works perfectly in the dish.
Pickled Ginger (Optional) - Pickled ginger is a wonderful palate cleanser that I love to add to this bowl. Its tangy, slightly spicy flavor cuts through the richness of the salmon and avocado, making each bite feel fresh.
Nori Sheet (Seaweed) - Nori adds a subtle seaweed flavor that I love. The slight umami taste it brings, along with a satisfying crunch when you bite into it. I like to add a mix of the ingredients to the middle of the nori sheet and eat it all together!
Garnish - I like to sprinkle sesame seeds on top for their nutty flavor and crunchy texture. Mayonnaise is perfectly creamy and I like to drizzle it over the salmon for added richness. Sriracha is another favorite, and I use it to add a punch of heat to the poke bowl. Its garlicky, tangy flavor pairs perfectly with the mayonnaise, creating a spicy aioli that’s both bold and flavorful.
See recipe card for quantities.
Instructions
- Step 1: Begin by preparing your sushi rice. Rinse the rice under cold water until the water runs clear, then add it to a pot with an equal amount of water. Bring it to a boil, then reduce the heat to a simmer. Cook the rice for about 15 minutes, ensuring it doesn’t stick to the bottom of the pot. Once cooked, fluff the rice with a fork and set it aside.
- Preheat your air fryer to 200°C (400°F) or your oven to 220°C (430°F). Place the salmon fillets on a baking tray. Brush the gochujang on to the salmon followed by the honey or mix the honey and gochujang in a small bowl to create a spicy-sweet glaze. Spread this glaze evenly over each fillet.
- Step 3: Cook the salmon in the air fryer for about 12 minutes, or in the oven for 15 minutes, until it’s cooked through and slightly caramelized on the edges.
- Step 4: Start assembling your poke bowls by adding a generous scoop of sushi rice to the base of your bowl. Arrange the sliced cucumber, avocado cubes and optional pickled ginger around the edges of the bowl.
5. Step 5: Add the nori squares and spring onions then place the cooked salmon fillet in the center.
6. Step 6: Drizzle mayonnaise and sriracha over the top of the salmon for a creamy, spicy finish. Alternatively, spoon the sauces on the side if you prefer to dip. Finish the bowl with a sprinkling of sesame seeds
Hint: I like to put the salmon under the grill for 2-3 minutes to give the glaze and extra sticky caramelized finish.
Substitutions
Salmon - Tuna, tofu, shrimp, or chicken can be used instead of salmon because they will still easily absorb flavors, making them great alternatives in a poke bowl. For a vegetarian option Tofu would also work well.
Gochujang - Gochujang could be substituted with sriracha, chili paste, or harissa as each are still spicy and will provide a similar depth to the salmon.
Honey - Replace honey with maple syrup, agave nectar, or brown sugar for a similar sweet, caramelized finish when cooked.
Sushi rice - For a similar base texture, many different types of rice or grains could be used instead of sushi rice including jasmine rice, brown rice, cauliflower rice or quinoa.
Cucumber - Replace cucumber for green pepper for a similar crunchy texture and vibrant green colour.
Avocado - Mango, edamame, or hummus are good substitutes to use instead of avocado.
Pickled ginger - Fresh ginger, kimchi, or pickled radish are good alternatives to pickled ginger as they bring a similar tangy, spicy kick, balancing the richness of the poke bowl.
Nori sheet - Nori could be replaced with seaweed snacks or omitted from the dish.
Sesame seeds - Chia seeds, sunflower seeds, or crushed peanuts offer alternatives for a nutty flavor and crunch.
Mayonnaise - For a similar creamy texture and a mild tang to mayonnaise try using greek yogurt or sour cream.
Sriracha - Sriracha could be replaced with tabasco, hot sauce, or red pepper flakes for a similar spicy heat. If you don't like spice then you can leave this step out altogether.
Variations
- Smashed salmon - For a bit of salmon in every bite, try mashing the salmon after cooking. You could then mix all of the poke bowl ingredients together to ensure a bit of everything in each forkful.
- Deluxe - include slices of sashimi-grade tuna or hamachi alongside the cooked salmon or include caviar or tobiko (fish roe) for a burst of briny flavor and a pop of color.
Equipment
Air fryer or oven - For this recipe I used my Wonder Oven, a 6 in 1 air fryer that can air fry, bake, roast, grill, reheat, and toast as with this I can both air fry the salmon and then finish it off in the grill for an extra caramelized exterior.
Cutting board - For slicing all of your toppings
Sharp knife
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep cold toppings separate to the salmon and rice.
When ready to eat, reheat the rice and salmon in the microwave on medium power until warmed through, about 3 minutes. Add a splash of water to the rice to prevent drying out. Avoid reheating the toppings; instead, add them fresh after reheating.
Top Tip
Customize your poke bowl with whatever toppings you like. Add additional toppings like edamame, radishes, or even a sprinkle of furikake seasoning for extra umami.
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Recipe
Cooked Spicy Salmon Poke Bowl
Equipment
- Air Fryer or Oven
- Large Pot
- Serving bowls
- Cutting board
- Sharp knife
Ingredients
- 4 salmon fillets roughly 500g
- 2 tablespoon gochujang
- 2 tablespoon honey
- 2 cups dry sushi rice
- 3 spring onions
- ½ cucumber 150g
- 2 avocados
- 30 g pickled ginger optional
- 2 nori sheets cut into 8 pieces
- 2 teaspoon sesame seeds
- 2 tablespoon mayonnaise
- 2 tablespoon sriracha
Instructions
Sushi rice
- Rinse the rice under cold water until the water runs clear, then add it to a pot with an equal amount of water.
- Bring it to a boil, then reduce the heat to a simmer. Cook the rice for about 15 minutes, ensuring it doesn’t stick to the bottom of the pot.
- Once cooked, fluff the rice with a fork and set it aside.
Salmon
- Preheat your air fryer to 200°C (400°F) or your oven to 220°C (430°F). Place the salmon fillets on a baking tray.
- Brush the gochujang on to the salmon followed by the honey or mix the honey and gochujang in a small bowl to create a spicy-sweet glaze. Spread this glaze evenly over each fillet.
- Cook the salmon in the air fryer for about 12 minutes, or in the oven for 15 minutes, until it’s cooked through and slightly caramelized on the edges.
Assembling the Poke Bowls
- Start assembling your poke bowls by adding a generous scoop of sushi rice to the base of your bowl.
- Arrange the sliced cucumber, avocado cubes and optional pickled ginger around the edges of the bowl.
- Add the nori squares and spring onions then place the cooked salmon fillet in the center.
- Drizzle mayonnaise and sriracha over the top of the salmon for a creamy, spicy finish. Alternatively, spoon the sauces on the side if you prefer to dip. Finish the bowl with a sprinkling of sesame seeds
