Simple Salmon Poke Bowl Recipe
Delicious and tender pieces of salmon cooked with sriracha, spicy with delicious buttery Kewpie mayo, sweet sesame seeds and oil along with fresh and crisp green onions as well as sweet onions. This spicy salmon mayo bowl is made best by yourself since you can personalize it however you like!
Equipment
- Mixing bowl
- Cutting board and knife
- Small bowl
- airtight container with lid
- spatula or spoon
Ingredients
- 8 oz sushi-grade salmon cut into ¼ inch cubes
- ½ tsp sesame oil
- 3 tsp soy sauce
- 2 tbsp Kewpie Japanese mayonnaise
- 1 tsp roasted sesame seeds plus more for topping
- 1 tsp sriracha
- ¾ tsp roe
- 2 tbsp green onions sliced thinly
- ¼ c sweet onions sliced thinly
Instructions
- Cut the salmon filet into quarter inch cubes.
- Within a large bowl,, mix all of your cubes of salmon, sesame oils, and soy sauce until the mixture is well-integrated.
- In a smaller bowl, mix in a separate bowl, mix the Kewpie Japanese mayonnaise and sriracha with a spoon until the mixture is well blended. Pour this to the bowl along together with those salmon cubes.
- Include the roe, green onions, slices of sweet onions along with sesame seeds. Mix all ingredients thoroughly and then cover with a lid. Place it in the refrigerator for around 30 minutes for the flavors to remain in the marinade.
- Remove the container from the fridge and serve it immediately with warm or room temperature willton or rice chips.