Spicy Salmon Poke Bowl
Ingredients
- 2 cups cooked rice short-grain or medium-grain
- 1/2 lb sashimi grade salmon
- 1 garlic clove grated
- 1 scallion chopped
- 1/2 tsp sesame seeds
- 2 tbsp tobiko or masago fish roe, optional
Sauce
- 2 tbsp mayo adjust to taste
- 1 tbsp sriracha adjust to taste
- 1 tsp soy sauce adjust to taste
- 1 tsp rice wine vinegar adjust to taste
- 1/2 tsp sesame oil
Garnish
- 1/2 sliced avocado sliced
- microgreen optional
Instructions
- Start by dicing the sashimi grade salmon into small bite-sized pieces.
- Transfer to a bowl and add mayo, sriracha, soy sauce, rice wine vinegar, sesame oil, grated garlic, chopped scallion, sesame seeds, and tobiko/masago. Cover and place in the refrigerator until it's ready to serve. *Salmon poke can be made up to 24 hours in advance!
- Scoop one cup of rice and transfer it into a bowl. Allow the rice to slightly cool and come to room temperature.
- Once the rice has cooled, top it with the spicy salmon poke mixture, sliced avocado, and microgreens for garnish.
- Enjoy!