Sriracha salmon poke bowls
Want something a bit yum for lunch? Try this Sriracha salmon poke bowl. Made with local salmon from Sandford Bluff Salmon, and drizzled in Japanese mayo, this tasty lunch time treat is sure to be the talk of the office!
View the method
- 500g Bluff salmon fillets, deboned and skinless
- ⅓ cup rice wine or white vinegar
- Juice of ½ lemon
- 2 Tbsp sriracha sauce
- 2 tsp caster sugar
- 1 tsp sesame oil
- 1 Tbsp fish sauce
- ¼ cup olive or avocado oil
- 2 cups cooked brown rice
- 1 cups salad greens of your choice
- 1 avocado, cut into quarters
- 1 cup cooked edamame
- 3 radish, thinly sliced
- Japanese mayonnaise, to serve
- Pickled ginger, sesame seeds and seaweed strips, as desired
Back to ingredients
- Using a sharp knife, dice the salmon into 2cm cubes and place into a bowl.
- To make the marinade and dressing, combine the vinegar, lemon juice, sriracha, caster sugar, sesame oil and fish sauce. Stream in the oil while whisking to emulsify, then pour ⅓ cup of the dressing over the salmon. Cover and marinade in the fridge for 30 minutes.
- To assemble to poke bowls, lay the rice and salad greens amongst 4 bowls. Drizzle over the remaining dressing, then arrange the avocado, edamame and radish on top, then lay the marinated salmon alongside.
- Drizzle Japanese mayonnaise over the poke bowls, then garnish with pickled ginger, sesame seeds and pickled ginger as desired. Serve immediately and enjoy.