Ready in under 30 minutes, this spicy salmon poke bowl is a quick, protein-packed lunch that balances bold chili flavors with creamy avocado and nutty sesame.
It’s simple to prep, easy to scale for meal prep, and built so you can swap vegetables or grains based on what’s in your fridge.
Why you’ll love this bowl
This recipe delivers tender salmon cubes with a sticky, savory-sweet glaze that holds up well when mixed into rice or greens.
The combination of crunchy veg, creamy avocado, and a kick of chili mayo gives a satisfying contrast of textures in every bite.
Ingredients (serves 3–4)
For the salmon: 500 g salmon fillets, cut into 1–1.5 cm cubes.
2 tbsp soy sauce or tamari, 1 tsp toasted sesame oil, 1 tbsp honey, 1 tsp grated fresh ginger, 1 garlic clove grated, and 1 tsp chili paste or sriracha.
For the bowl base and veg: 3 cups cooked basmati rice (or sushi rice), 1 cup shelled edamame, 1 medium carrot julienned, 1 cucumber sliced into coins, 1 ripe avocado sliced.
Optional: 2 spring onions sliced, pickled ginger, and a small handful of microgreens or mixed salad leaves.
Finishing touches: 3 tbsp mayonnaise mixed with 1 tsp chili paste for chili mayo, plus 1 tbsp rice vinegar, toasted sesame seeds for garnish, and lime wedges to serve.
Salt and black pepper to taste.
Quick prep notes
Cut the salmon into even cubes so they cook uniformly, and pat them dry to help the glaze stick.
Measure and prep the veg while the rice cooks to keep this a 30-minute meal.
Make the spicy sesame salmon
Toss the salmon cubes with soy, sesame oil, honey, ginger, garlic, and chili paste in a shallow dish and let them rest for 10–15 minutes.
This brief marination brightens the flavors and creates a sticky surface without needing long sit times.
Heat a nonstick skillet over medium-high heat and add a small drizzle of oil.
Sear the salmon cubes in a single layer for about 1½–2 minutes per side until they have a golden crust and are nearly cooked through.
If you prefer an oven finish, transfer the seared cubes to a preheated 200°C (390°F) oven for 4–6 minutes to finish gently.
Alternatively, cook entirely in an air fryer at 190–200°C for 6–8 minutes, shaking once, until cooked through but still tender.
Assemble the bowls
Divide warm rice between bowls and toss the rice lightly with a splash of rice vinegar for brightness.
Arrange edamame, carrot, cucumber, avocado, and salmon on top, keeping colors separated for an attractive presentation.
Drizzle chili mayo over each bowl, sprinkle generously with toasted sesame seeds, and finish with a squeeze of lime.
Serve immediately so the avocado stays creamy and the salmon retains its texture.
Variations and smart swaps
Make it lower carb by swapping rice for baby spinach, mixed salad leaves, or cauliflower rice for a lighter bowl.
For a milder version, use plain yogurt mixed with a little chili instead of the full chili mayo.
To turn this into a freezer-friendly meal, prepare the rice and veg fresh while freezing cooked salmon separately for up to one month.
Reheat from frozen gently in the oven and assemble with fresh avocado when ready to eat.
Meal prep and storage
Store components separately: salmon in an airtight container for up to 3 days, rice in another container, and sliced avocado only when serving.
Keeping wet and dry elements apart preserves texture and prevents sogginess.
For grab-and-go lunches, pack rice and veg in one container and salmon plus sauce in a small separate container to combine at lunchtime.
Reheat the salmon briefly or enjoy it chilled over rice for a bright, sashimi-style bowl.
Serving suggestions and pairings
Pair this bowl with a light, fermented side to add freshness and digestion support; try a simple miso soup or pickled cucumbers.
If you like bowl variations, you might also enjoy the Probiotic Power Bowl for other ideas on flavor layering.
A crisp iced tea or a citrusy sparkling drink complements the chili mayo and sesame note without overpowering the salmon.
For more bowl inspiration and warm grain pairings, see the Shrimp Quinoa Bowl which follows a similar make-ahead logic.
FAQ
Can I use raw salmon and make a true poke?
Yes — if using sushi-grade salmon, toss it in the marinade and serve immediately without searing for a classic poke texture.
Always source sushi-grade fish from a reputable supplier and keep it cold until serving.
How can I make this less spicy for kids?
Reduce or omit the chili paste in both the marinade and the mayo, and add a touch of honey or mild tomato ketchup for sweetness.
You can offer chili mayo on the side so each person controls the heat level.
Is there an easy vegetarian version?
Replace salmon with firm tofu or tempeh cubes marinated the same way and pan-seared until golden.
Edamame and avocado keep the bowl high in protein while delivering similar textures and flavors.
What rice works best and can I use quinoa?
Short-grain sushi rice or basmati both work well; sushi rice will feel more authentic while basmati stays fluffier.
Quinoa is an excellent gluten-free swap and adds a nutty bite that pairs nicely with sesame.
Air fryer or skillet — which method is better?
A skillet gives a quick caramelized crust and is forgiving for small batches, while an air fryer is hands-off and excellent for cleanup.
Both methods yield tasty results; choose based on your equipment and how much texture contrast you prefer.
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Spicy Salmon Poke Bowl with Chili Mayo & Toasted Sesame
Ingredients
Salmon & Marinade
- 4 fillets salmon fillets (skin removed) about 500 g total, cut into 1–1.5 cm cubes
- 1 tbsp olive oil for marinade
- ½ tsp salt
- ¼ tsp black pepper freshly ground
- 1 tsp garlic granules or 1 small grated garlic clove
- ½ tsp chili flakes or 1 tsp chili paste for more heat
- 1 tsp smoked paprika
Bowl Base & Vegetables
- 1 ½ cups uncooked basmati rice yields about 3 cups cooked
- 1 cup shelled edamame thawed if frozen
- 1 medium carrot julienned or shredded
- 1 medium cucumber sliced or diced
- ½ avocado sliced
- 2 tbsp spring onion thinly sliced, optional
Sauce & Finishings
- 3 tbsp mayonnaise
- 1 tsp chili paste or sriracha adjust to taste
- 1 tbsp rice vinegar to season rice
- 1 tbsp toasted sesame seeds for garnish
- 1 lime wedges for serving
Instructions
Salmon & Marinade
- Trim salmon, remove skin if needed, then pat dry and cut into even 1–1.5 cm cubes.
- In a shallow bowl combine olive oil, salt, pepper, garlic granules, chili flakes and smoked paprika; toss salmon cubes to coat and refrigerate for 30 minutes.
Rice & Vegetables
- Rinse basmati rice until water runs clear, then cook according to package instructions and fluff with a fork.
- While rice cooks, steam or boil edamame until tender, julienne the carrot, slice the cucumber and halve the avocado.
Cook & Sauce
- Heat a nonstick skillet over medium-high heat with a small drizzle of oil and sear salmon cubes 1½–2 minutes per side until golden and just cooked through; alternatively cook in an air fryer at 200°C for 10–12 minutes.
- Combine mayonnaise and chili paste in a small bowl; taste and adjust heat or creaminess as desired.
Assembly
- Divide warm rice among bowls and toss lightly with rice vinegar; arrange edamame, carrot, cucumber, avocado and salmon on top.
- Drizzle chili mayo over each bowl, sprinkle with toasted sesame seeds and serve with lime wedges.
Notes
- Marinate the salmon at least 30 minutes for better flavor absorption; do not exceed 2 hours for the best texture.
- Store components separately in airtight containers: salmon up to 3 days, rice up to 4 days; add avocado just before serving.
- For a vegetarian option, swap salmon for firm tofu or tempeh and follow the same marinade and cooking steps.
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