If there is one trend that I’m super happy stuck it was poke. When I used to go into the downtown for work, I got a poke bowl every other week. However, with me not going into work (stay-at-home Dad), I have found that I do miss this tasty dish. I only ever got one type of poke bowl, the spicy salmon and tuna bowl with avocado. So I finally got around to making my own version at home, and I gotta say the spicy salmon poke bowl is pretty darn amazing. Plus for a whopping grand total of about $5 all-in, making your own poke bowl at home beats the crud out of paying $17 on the daily.
I knew the secret sauce to making a good poke bowl was literally the sauce. The sauce I’m talking about is the Sriracha mayo aioli. Any self-respecting poke shop or Japanese sushi roll house has a great version of this sauce. However when I went looking for recipes how to make Sriracha aioli there was a ton of different ways to make it, all super inconsistent. Some had limes, while others had lemon, some had garlic, while others had no garlic, and some had random ingredients like honey.
Thankfully I have had copious amounts of sriracha aioli in my time, and in ordering 100’s of dishes with spicy aioli, my taste buds have been finely tuned. I almost feel like you have to had at least 10 different types of Sriracha mayo to really understand what it should taste like to be good.
Tips to making the Spicy Salmon Poke Bowl
- Cut the salmon and avocado into very small pieces. – You want no more than 1/2 cubes. If you cut the fish too big, you will have a poke bowl with a fish to sauce ratio that doesn’t taste good.
- Mix the salmon and avocado with your hands if you have food safe gloves – Or at if you can’t, use a spoon and get in there. Mix it up real good.
- When making the Sriracha Aioli – If you want it to be more spicy add 1/2 tbsp of Sriracha at a time. If you want it more salt, then add more garlic powder 1/2 tsp at a time. If you want it more tart, add lime juice 1/2 a tsp at a time.
Spicy salmon poke bowl
- Mixing Bowl
- 1/4 lb Salmon (sushi Grade)
- 1/2 Avocado
- 1 tsp Furikake
- 1 cup Mayonnaise (plain not with olive oil)
- 2 tbsp Sriracha
- 1/2 tsp Garlic powder
- 1 tbsp Lime juice (fresh or from bottle)
- Cut your salmon in cubes about 1/2 inch thick on all sides. Smaller is almost always better.
- Peel and cut your avocado 1/2 inch thick on all sides. Smaller is almost always better.
- Put salmon and avocado in a mixing bowl.
- Make your sriracha mayo aioli by adding mayonnaise, sriracha, garlic powder, and lime juice and mix together.
- Pour sriracha aioli into the mixing bowl with the cut salmon and avocado. It is up to you how much sriracha aioli you want to use. I typically add at least 1/4 of the mixture when I make it. Mix with a spoon on your hands, you want to get all of the salmon and avocado coated in the aioli. I actually put a food-safe glove on and mix it this way.
- Transfer to a bowl with rice, and top with the spicy salmon and avocado. Top with furikake, and you are ready to eat! I actually like to put on fried shallots if I have them.
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