Crispy spicy salmon poke bowl
- Preparation 25 min
- Cooking 12 min
- Servings 4
- Freezing I do not suggest
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Buckle up, because this crispy spicy salmon poke bowl is about to take your taste buds on a one-way trip to Hawaii— with a seriously indulgent twist! Picture a generous bowl of warm, perfectly seasoned sushi rice topped with bite-sized cubes of ultra-fresh salmon, marinated in a bold, slightly sweet and spicy sauce. Then, just when you think it can’t get any better, the salmon is coated in a crispy, golden crust that adds the ultimate crunch factor. Add some fresh, crunchy veggies, creamy avocado, and a drizzle of spicy mayo, and boom—pure magic in every bite.
If you’re a poke bowl fan, get ready to meet your new obsession. Unlike the classic raw salmon poke, this version brings an irresistible contrast between the crispy coating and the fresh, vibrant ingredients. It’s the perfect balance of heat, crunch, and umami-packed goodness, all served in a bowl that’s as colorful as it is delicious.
The crispy spicy salmon poke bowl also checks all the right boxes: quick to make, ultra-fresh, and endlessly customizable! Want to mix things up? Add edamame for extra crunch, juicy mango for a touch of sweetness, or crispy wonton chips for an extra layer of texture. And when it comes to sauces, a homemade spicy mayo or a rich sesame-soy drizzle will take this dish to the next level.
Whether you’re meal prepping for the week or impressing guests with a restaurant-worthy dish, this poke bowl is guaranteed to be a hit. So, grab your chopsticks and get ready to dive into a next-level poke experience! 🔥😏
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Tips & Tricks for an Even More Decadent Crispy Spicy Salmon Poke Bowl!
🔥 Pro Tips
- Ultra-fresh salmon is key! Choose sushi-grade salmon for the best texture and flavor.
- Max flavor in minimal time! Let the salmon marinate for at least 15 minutes to soak up all the delicious flavors.
- Ultimate crispiness! Use panko breadcrumbs instead of regular breadcrumbs for a light, ultra-crunchy coating.
🧊 Storage & Meal Prep
- Make-ahead sushi rice: Prepare the rice in advance and store it in the fridge. Before serving, warm it slightly to restore its soft texture.
- Crispy salmon on demand! Breaded salmon loses its crunch if refrigerated. To save time, marinate it ahead of time and coat it with breadcrumbs just before cooking.
- Storage: Poke bowls taste best fresh, but the ingredients can be stored separately in the fridge for up to 2 days.
🥩 Customization & Variations
- Not a salmon fan? Swap it for tuna, shrimp, or crispy tofu for a vegetarian version.
- Flavor explosion! Add toppings like crispy wonton chips, fried onions, or toasted sesame seeds.
- Gourmet sauce hack! Mix spicy mayo, sesame oil, and soy sauce for an irresistible umami kick.
🍽️ Perfect Pairings
- Fresh mango – a sweet contrast to balance the spicy salmon.
- Crunchy edamame – extra protein and texture.
- Pickled radishes – tangy and crisp for a flavor boost.
Get ready, because this crispy spicy salmon poke bowl is about to blow your mind with crunch, heat, and pure umami goodness! 🔥😏
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Ingredients
- 1 1/4 cup basmati rice
- Olive oil
- 2 1/2 cups water
- 580 g sushi salmon skin removed, diced
- About 20 cucumber slices
- A few Nantes carrots cut into juliennes
- 2 to 3 radishes, thinly sliced
- About 3/4 cup frozen shelled edamame, cooked
- 2 green onions, sliced
Ingredients for the spicy sauce
- 3 tablespoons MAG mayonnaise
- 1 tablespoon tamari soy sauce
- 2 teaspoons Sriracha
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- 1 teaspoon Panko breadcrumbs
- Salt and pepper from the mill
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Preparation
- In a small saucepan over medium heat, put the rice and add a good drizzle of olive oil. Mix and cook for 2 minutes, stirring.
- Add water, mix and cover. Bring to a boil, reduce heat to low and simmer for 10 minutes. Remove from the heat, mix and let stand, covered, for 5 minutes.
- In a bowl, except for the Panko breadcrumbs, put the ingredients for the sauce, season with salt and pepper and mix. Add the salmon, mix and set aside in the fridge. Add Panko just before serving and mix.
- Divide the rice between bowls and add the salmon. Fill bowls with cucumber slices, carrot juliennes, radish slices and edamame. Garnish with sesame seeds and sliced green onion.
For optimum freshness and quality, use sashimi-grade salmon. It should be fresh and ideally purchased from a reputable fishmonger.
A poke bowl (which means “to slice” in Hawaiian) is made with fresh marinated fish, rice and vegetables. The recipe is quite simple, and you can adjust your bowl as you wish. If you’ve tried this dish in a restaurant and now want to make it at home, follow this recipe to learn how to make the best tuna poke bowl.
Yes, poke bowls are pretty healthy. They contain lots of vegetables, lean proteins and fruit. Tuna is an excellent source of protein. Edamame beans also contain protein. They also contain long-grain white rice, which sounds healthy to me, unless you avoid carbs.
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