All RecipesSalmon Poke Bowl
Fresh cubed salmon over sushi rice with mango, edamame, and spicy mayo — a vibrant no-cook bowl with 36g protein.
What's Inside
Ingredients
- fresh cubed salmon
- sushi rice
- edamame
+ 5 more ingredients
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- sliced mango
- cucumber ribbons
- crispy shallots
- spicy mayo drizzle
- black sesame seeds
Shopping List
- sushi-grade salmon150g
- sushi rice150g (cooked)
- shelled edamame50g
- fresh mango50g
- cucumber30g
- crispy shallots15g
- mayonnaise1 tbsp
- sriracha1 tsp
- black sesame seeds1 tsp
- soy sauce1 tsp
- sesame oil1 tsp
- rice vinegar1 tbsp
- chili flakes1 pinch
How to Make It
6 stepsCook 150g sushi rice according to package directions. Season with 1tbsp rice vinegar and a pinch of sugar while still warm. Let cool.
Cut 150g sushi-grade salmon into 2cm cubes. Toss gently with 1tsp soy sauce, 1tsp sesame oil, and a pinch of chili flakes.
Peel and slice 50g fresh mango into thin strips.
Use a peeler to shave 30g cucumber into thin ribbons.
Mix spicy mayo: 1tbsp mayo with 1tsp sriracha.
Assemble the bowl: sushi rice as the base, arrange the salmon cubes, edamame, mango slices, and cucumber ribbons in sections on top. Drizzle with spicy mayo, sprinkle crispy shallots and black sesame seeds.
Ready to plate!
Total time: 15 min prep + 15 min cook
