Prep Time: 45 minutes
Cook Time: 20 minutes
I love a good poke bowl. In fact, they’re one of my family’s favorite things to eat. But when the kids refuse to eat raw fish, I can’t credibly call it an actual poke bowl. This Salmon Rice Bowl with Avocado & Spicy Mayo captures the delights, flavors and textures of traditional poke with some slight twists that everyone can enjoy. They’re also naturally gluten free, as long as you choose gluten free soy sauce.
What’s in these Salmon Rice Bowls
Here are the basics of what you’ll need:
- salmon filets
- shelled edamame
- carrots (matchstick or shredded with a vegetable peeler)
- pickled radishes
How to make the Citrus Ponzu Sauce
How to serve this Salmon Rice Bowl with Avocado & Spicy Mayo
For more Asian-inspired recipes, try these:
Salmon Rice Bowl with Avocado & Spicy Mayo
- 3 cups sushi rice cooked according to package directions
- 1.5 lbs boneless salmon filets
- 1 bunch scallions sliced
- 2 avocados diced
- 1 cucumber diced
- 1 bag frozen shelled edamame steamed according to package directions
- 1 bag matchstick carrots
- 1 bunch of radishes sliced and pickled (method below)
- 1 bunch cilantro chopped (optional)
- 2-3 Tbsp. sesame seeds or furikake optional
- 1/4 cup mayo
- 1 Tbsp. sriracha
- squeeze of lime
- 1 bunch radishes washed & sliced thinly
- 1 cup water
- 1/2 cup white vinegar
- 1 tbsp sugar
- 1 1/2 tsp salt
- 1 tsp black peppercorns
- To make the ponzu, whisk all ingredients together in a small bowl. Set aside.
- To make the spicy mayo, whisk all ingredients together in a small bowl. Set aside.
- To make the picked radishes, place radishes in a glass jar or bowl that has a lid. Place remaining ingredients in a small saucepan and bring to a boil, just until sugar and salt are dissolved. Pour the liquid over the sliced radishes and seal the jar. Refrigerate for at least 1 hour before serving.
- To Assemble Your Bowls:
- Preheat oven to 450 degrees. Place salmon onto a baking sheet covered with parchment paper or foil. Season with sea salt and freshly ground pepper. Bake salmon for 12-14 minutes.
- Divide cooked sushi rice into 4 bowls. Arrange fish and vegetables on top of the rice. Spoon ponzu sauce over the completed bowl. Finish with a drizzle of sriracha mayo, furikake/sesame seeds and chopped cilantro.