Spicy Salmon Belly Poke Bowls
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!
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
Calories: 376kcal
Tried this recipe?Let us know how it was!