Spicy salmon poke bowl

Prep time: 45 min (incl. rice cooking time)

Cook time: Varies depending on toppings

Serves: 2-4

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Ingredients:

Spicy salmon:

  • 4-6oz salmon per person, diced into cubes. Choose from any of the salmon options at your local Fisherman’s Market
  • 1 cup mayo
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp salt 
  • Sriracha to taste (optional for kids/people who don’t like spice)

Poke rice:

  • ¼ cup of uncooked rice per person
  • 2 tbsp rice vinegar 
  • 1 tbsp honey
  • 1 tsp salt

Crispy Sesame Tofu (optional):

  • ¼ block extra firm tofu per person, diced into cubes
  • Asian sesame dressing (either purchased or favourite recipe) 
  • 2 tbsp cornstarch
  • Oil for shallow frying
  • Salt to taste 

Raw topping ideas:

  • Carrots
  • Edamame 
  • Corn
  • Cucumbers
  • Avocados 
  • Purple cabbage/savoy cabbage
  • Sea asparagus from your local Fisherman’s Market
  • Mangoes
  • Spinach

Other topping ideas:

  • Pickled red onions
  • Pickled ginger 
  • Togarashi seasonings
  • Sesame seeds
  • Nori 
  • Sriracha or other hot sauce
  • Excess mayo mixture 

Directions:

Sushi rice:

  1. Prepare rice in a rice maker per instructions.
  2. While rice is cooking, mix together the seasoning mixture and set aside. 
  3. Once the rice is finished, move to a glass bowl, add in seasoning and mix gently not to crush the rice. Cover with a damp towel to keep warm and soft. 

Salmon:

  1. Dice skinless, boneless salmon fillet into cubes and add to a bowl. 
  2. Add all sauce ingredients to a separate bowl and spoon enough to coat the salmon lightly, save the extra for drizzling. 

Crispy Tofu:

  1. It is recommended that you press your tofu wrapped in a dish towel ahead of time with a heavy can or pot placed on top to remove excess moisture.
  2. Heat oil in a wok or deep pot, at least 1/2 inch deep.  
  3. Dice tofu and marinate in sesame dressing until absorbed – at least 15 minutes. Pour into a strainer and shake off excess dressing. 
  4. In a bowl or ziplock bag, add cornstarch and then tofu and stir or shake to coat. 
  5. Remove excess cornstarch using a dry strainer and shallow fry in oil, stirring often with a slotted spoon, for 7-8 minutes until crispy on all sides. Spoon onto a paper towel or dishtowel to remove excess oil and season with salt. 

All other toppings should be prepared in similar sizes for ease of eating, but for this part, feel free to be creative. There is no wrong way to top your Poke Bowl, and if it serves you, don’t add anything else! The possibilities are endless.

ENJOY!

This recipe was created by Chef Jessi, Kelowna store manager, 2022.

Chef Jessi

Chef Jessi

Though she’s traded her chef knives for fillet knives, Chef Jessi is excited to continue sharing new ways of bringing restaurant-quality dishes to your home kitchen using ingredients from the Fisherman’s Market.

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