Spicy Salmon Poke Bowl with Chili Mayo & Toasted Sesame
A vibrant, high-protein poke bowl featuring marinated salmon cubes, steamed basmati rice, edamame, crisp vegetables and a creamy chili-mayo finish. This easy meal-prep friendly bowl balances spicy, savory, and creamy flavors while staying simple to prepare. Ideal for quick lunches or make-ahead dinners, it’s adaptable to low-carb swaps and vegetarian substitutions.
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.