Looking for a delicious and healthy meal that packs a punch of flavor? Look no further than the Sriracha Mayo Salmon Poke Bowl! This dish is a perfect combination of fresh salmon, tangy vegetables, and a spicy mayo sauce that will leave your taste buds singing. Not only is it delicious, but it’s also a great source of protein and essential nutrients. So why wait? You don’t have to always grab it from the restaurant, make it at home and enjoy this tasty and nutritious meal today!
If you like another poke bowl alternative that has a more Asian flavor. Don’t miss out on our recent post on Shoya Tuna Poke Bowl.
Traditional vs Now
Before Poke, the Hawaiian dish that has taken the culinary world by storm in the recent 20 years. It has a rich history rooted in the traditions of native Hawaiian fishermen.
These skilled fishermen would slice up smaller reef fish and serve them raw, seasoned with a variety of condiments such as sea salt, candlenuts, seaweed, and limu. Today, poke has become a global sensation, with chefs around the world putting their unique spin on this delicious dish. While doing research, we realised that the traditional poke bowl, salmon wasn’t the star.
Spicy Mayo Sauce
If you’re looking for a sauce that adds a fiery kick to your meal, look no further than spicy mayo sauce. This sauce is the perfect combination of creamy and spicy, making it a versatile addition to any meal. The spicy mayo sauce is sure to add a delicious flavor to your fries or burgers, whether you use it as a dip or a topping. Whoever invented it, it is so clever it is a perfect match for salmon and poke bowls. In our opinion, no meal is complete without a dollop of this tasty sauce.
We love discovering and sharing simple recipes that you can make at home. They make for a healthier option than store-bought products. Follow us on our Instagram to get the latest updates.
xoxo, Joe
Sriracha Mayo Salmon Poke
Ingredients
- For Sriracha Mayo
3 tbsp regular mayo
1 tbsp Sriracha hot sauce
- For Poke Bowl
2 cups shredded green leaf lettuce
2 cups sashimi-grade tuna, salmon, or other fish (towel-dried and cubed)
1 small cucumber, seeded and sliced
1 ripe mango, peeled and cubed
1 semi-ripe avocado, cubed
Garnishes: Chopped cilantro, green onions, toasted sesame seeds, Furikake (highly recommended)
Serve with: Cooked white or brown rice, about 3 cups cooked
Methods
- Make Sriracha Mayo: Stir together the mayo and Sriracha in a small bowl. Cover and chill until ready to use.
- Divide cooked rice into 4 smaller bowls (or 2 larger bowls.) Evenly layer each bowl according to order: lettuce, marinaded tuna/salmon, cucumber, mango, and avocado. Sprinkle with chopped cilantro, green onions, sesame seeds, and Furikake as desired. Drizzle with Sriracha Mayo. Serve immediately.
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