Salmon Poke Bowl Recipe

Rating 5.0
| 0
Topped with mango salsa, guacamole, crispy onions, asparagus tempura and sriracha aioli, this is the ultimate salmon poke bowl. Each element is easy to prepare, but there are a lot of them, so you can make it easier by leaving out any topping, or substituting store-bought.
An expert chef and baker, Chef Libby enjoys creating dishes from all over the world and crafting meals to fit any dietary restrictions. She can teach everything from making homemade pasta and authentic Spanish paella to baking croissants and macarons. Chef Libby is passionate about making delicious cooking accessible and teaching home cooks basic or advanced techniques based on their skill level.


For the Rice and Salmon
2 cup(s)
sushi rice
1/4 cup(s)
seasoned rice vinegar
8 oz
sushi-grade salmon fillet
1 tblsp
toasted sesame oil
2 tsp
soy sauce
1 cup(s)
diced cucumber
sour cream, soy sauce and wasabi for serving
For the Sriracha Aioli
1/4 cup(s)
2 tsp
1 tsp
fresh lime juice
For the Mango Salsa
1/2 cup(s)
diced fresh mango
small jalapeño, minced
1 tblsp
minced red onion
2 tsp
fresh lime juice
1 tblsp
chopped fresh cilantro
For the Guacamole
ripe avocado
small tomato, diced
1 tblsp
minced red onion
garlic clove, minced
1 tblsp
chopped cilantro
1 tsp
lime juice
1/2 tsp
ground cumin
salt and pepper, to taste
For the Fried Onions
2 cup(s)
peanut oil, for frying
1 cup(s)
all-purpose flour
2 tsp
small onion, very thinly sliced
For the Asparagus Tempura
1 cup(s)
club soda
1 cup(s)
all-purpose flour
bunch asparagus, tough ends removed

Directions 18 steps | 90 Minutes

Step 1

Cook the rice. Rinse and drain the rice several times, until the water runs significantly clearer. Place the rice in a saucepan with a tight-fitting lid and add 2¼ cups of water. Cover the saucepan, and bring to a boil. Reduce the heat to low and cook, covered, for 13 minutes. Turn off the heat but keep the lid closed and let sit for 10 minutes. 

Step 2

Stir in the seasoned rice vinegar.

Step 3

Prepare the salmon. Freeze the salmon for 15-30 minutes, just until it is firm enough to easily slice. Dice into ½ inch pieces and combine with the sesame oil and soy sauce.

Step 4

Make the Sriracha aioli. In a small bowl, stir together the mayonnaise, Sriracha and lime juice. Transfer the aioli into a pastry bag or small plastic zip-top bag.

Step 5

Make the mango salsa. In a medium bowl, stir together the mango, jalapeño, red onion, lime juice and cilantro.

Step 6

Make the guacamole. Mash the avocado in a small mixing bowl.

Step 7

Stir in the tomato, red onion, garlic, cilantro, lime juice and cumin. Season with salt and pepper to taste.

Step 8

Cook the fried onions. In a Dutch oven, wok or other large pot over medium heat, heat the peanut oil. Whisk the 2 teaspoons of salt into 1 cup of flour and toss the onion slices in the flour until coated.

Step 9

When the oil reaches 350°F, add a handful of the onion slices and cook for 30-60 seconds, or until browned and crispy. Use a slotted spoon to remove the crispy onions to a paper towel-lined plate. Repeat with the remaining onions.

Step 10

Cook the asparagus tempura. In a bowl, whisk together the club soda and all-purpose flour to form a tempura batter. Return your frying oil to 350°F.

Step 11

Coat a few asparagus spears in the batter.

Step 12

Lower the battered asparagus spears into the hot oil. Cook for about 5 minutes, or until browned and crispy, turning as needed. Remove to a paper towel-lined plate and repeat with the remaining asparagus.

Step 13

Assemble the poke bowls. Divide the rice between four serving bowls.

Step 14

Top each with a large scoop of the salmon poke, a small scoop of the mango salsa and a small scoop of the guacamole.

Step 15

Then sprinkle on some diced cucumbers and crispy onions.

Step 16

Place a few asparagus tempura spears on each bowl.

Step 17

Cut a small hole in the tip of the pastry bag or Ziploc containing the sriracha aioli and drizzle over the bowls.

Step 18

Serve with sour cream, soy sauce and wasabi. Enjoy!

Nutrition Per Serving
View All
31.8 g
28.1 g
141 g


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