Spicy Salmon Belly Poke Bowls (GF)
This Spicy Salmon Belly Poke Bowl recipe makes such a simple and healthy meal to share. A delicious Hawaiian rice bowl topped with fresh salmon belly, colorful toppings, complete with a homemade spicy sambal aioli poke sauce!
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You might have tried salmon poke before, but have you ever had salmon belly? When I first visited Hawaii, we ate lots of poke, loco moco, and musubi – all delicious! And now that poke’s all the trend this year, I thought I’d try to recreate the Hawaiian classic with a twist – with salmon belly!
Poke is such an easy meal to make, and it is highly customizable to fit any dietary preferences! In this recipe, I’ll show you how to make our favorite Salmon Belly Poke Bowl, drizzled with the best Sambal Aioli poke sauce!
Give it a try!
Ingredients to Make Spicy Salmon Belly Poke Bowls
For the Poke Salmon:
- 1 lb sushi-grade salmon belly, skin removed and cut into ¾-inch cubes
- ¼ cup low-sodium soy sauce, or tamari if gluten-free
- 1 teaspoon rice wine vinegar
- 1 teaspoon sambal oelek, (storebought or homemade, or sub with sriracha)
- 1 teaspoon sesame oil
For the Poke Bowl:
- Sushi rice, cooked
- English cucumber , sliced
- Radish , sliced
- avocado , sliced
- pickled purple cabbage
- carrots , julienned
- furikake or sesame seeds
- scallions , thinly sliced
For the Poke Sauce: Sambal Aioli
- 2 1/2 Tablespoon mayonnaise
- 1 tbsp sambal oelek, homemade or store-bought
- 1/2 lime, zested and juiced
- Salt and pepper, to taste
How to Make Spicy Salmon Belly Poke Bowl
- In a medium-sized bowl, combine the salmon belly, soy sauce, rice wine vinegar, sambal oelek, and sesame oil. Cover and refrigerate.
- Make the sambal aioli by combining the mayonnaise, sambal oelek, lime juice, salt, and pepper. Set aside
- Divide the sushi rice between 2-3 bowls. Top with the marinated salmon belly, cucumber, radishes, avocado, pickled purple cabbage, furikake or sesame seeds, and scallions.
- Drizzle the sambal aioli poke sauce on each bowl, and serve immediately. ENJOY!
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If you make this Poke Bowl with Salmon Belly recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!
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Spicy Salmon Belly Poke Bowls
Ingredients
For the Poke Salmon:
- 1 lb sushi-grade salmon belly , skin removed and cut into ¾-inch cubes
- ¼ cup low-sodium soy sauce , or tamari if gluten-free
- 1 tsp rice wine vinegar
- 1 tsp sambal oelek (storebought or homemade, or sub with sriracha)
- 1 tsp sesame oil
For the Poke Bowl:
- Sushi rice , cooked
- English cucumber , sliced
- Radish , sliced
- 1 avocado , sliced
- pickled purple cabbage
- carrots , julienned
- furikake or sesame seeds
- scallions , thinly sliced
For the Poke Sauce: Sambal Aioli
- 2 ½ tbsp mayonnaise
- 1 tbsp sambal oelek , homemade or store-bought
- ½ lime , zested and juiced
- salt and pepper , to taste
Instructions
- In a medium-sized bowl, combine the salmon belly, soy sauce, rice wine vinegar, sambal oelek, and sesame oil. Cover and refrigerate.
- Make the sambal aioli by combining the mayonnaise, sambal oelek, lime juice, salt, and pepper. Set aside.
- Divide the sushi rice between 2-3 bowls. Top with the marinated salmon belly, cucumber, radishes, avocado, pickled purple cabbage, furikake or sesame seeds, and scallions.
- Drizzle the sambal aioli poke sauce on each bowl, and serve immediately. ENJOY!
Nutrition
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First time trying salmon belly here and i think i actually like it more than the regular poke cuts!