Description
A vibrant and refreshing Hawaiian-inspired poke bowl made with sushi grade salmon, fluffy rice, crisp vegetables, and a creamy spicy aioli drizzle. Perfect for a quick, nourishing, and flavor-packed meal at home.
Ingredients
Units
Scale
- 1 pound sushi grade salmon, skin removed and cut into 1 inch cubes
- 2 cups uncooked white rice
- 2 medium avocado, sliced
- 1 large cucumber, diced
- 1 cup shredded carrots
- 1 cup shelled edamame, lightly steamed
- 1 cup red cabbage, thinly sliced
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 whole lime, juiced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse the white rice thoroughly, then cook according to package instructions using 4 cups of water, about 15 to 18 minutes, until tender and fluffy.
- In a small bowl, whisk together mayonnaise, sriracha sauce, lime juice, and a pinch of salt until smooth to create the spicy aioli.
- In a separate bowl, gently toss the salmon cubes with soy sauce, sesame oil, and black pepper until evenly coated.
- Lightly steam the shelled edamame if not already cooked, then allow to cool slightly.
- Divide the cooked rice evenly among 4 serving bowls.
- Arrange the seasoned salmon, sliced avocado, diced cucumber, shredded carrots, edamame, and red cabbage neatly over the rice.
- Drizzle the spicy aioli generously over each bowl.
- Serve immediately while the rice is slightly warm and the toppings are fresh.
Notes
- Use only sushi grade salmon from a trusted source for safe consumption.
- Allow the rice to cool slightly before adding toppings to maintain texture.
- Adjust the amount of sriracha to control the spice level.
- Store components separately if preparing ahead for best freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 6g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 75mg