Spicy Salmon Bowl from Aloha Poke features tender cubes of fresh salmon marinated in a zesty, spicy sauce, served over a bed of fluffy rice and topped with crunchy cucumber, creamy avocado, and vibrant green onions, offering a refreshing and flavorful seafood experience.
Equipments
- Mixing bowl
- Knife
- Cutting board
- Rice cooker or pot
- Spoon
- Measuring spoons
- Serving bowls
Ingredients
- 8 oz (225g) fresh sushi-grade salmon
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 cup sushi rice
- 1 1/4 cups water
- 1/2 teaspoon salt
- 1/2 cucumber
- 1 avocado
- 2 green onions
- 1 teaspoon sesame seeds
Ensure you use fresh sushi-grade salmon to maintain safety and optimal flavor in your Spicy Salmon Bowl. Adjust the amount of sriracha sauce to control the heat level according to your preference. Proper washing and cooking of sushi rice with the right water ratio and salt enhances the dish's texture. Incorporate crisp cucumber and creamy avocado for a balanced contrast that elevates the overall taste. Your homemade Spicy Salmon Bowl from Aloha Poke copycat menu will deliver an authentic and delicious seafood experience.
Instructions
- Instructions:
- Rinse sushi rice under cold water until water runs clear.
- Combine rice, water, and salt in rice cooker or pot; cook according to rice package instructions.
- While rice cooks, cut salmon into bite-sized cubes using a sharp knife.
- In a mixing bowl, combine mayonnaise, sriracha, soy sauce, sesame oil, and rice vinegar; stir to mix the spicy sauce.
- Gently toss salmon cubes in the spicy sauce until evenly coated.
- Slice cucumber into thin rounds or half-moons.
- Cut avocado in half, remove pit, scoop out flesh, and slice thinly.
- Thinly slice green onions.
- Divide cooked rice among serving bowls.
- Arrange spicy salmon, cucumber, avocado, and green onions over rice.
- Sprinkle sesame seeds on top of each bowl.
- Serve immediately.
Substitution
Spicy Salmon Bowl from Aloha Poke copycat menu showcases fresh sushi-grade salmon marinated in a spicy, tangy sauce served atop perfectly cooked sushi rice with crisp cucumber, creamy avocado, and green onions. If sushi-grade salmon is unavailable, You can substitute with cooked, flaked salmon or another fresh fish like tuna, but the texture and flavor will vary. Mayonnaise can be replaced with Greek yogurt for a lighter option without sacrificing creaminess, and sriracha can be adjusted or swapped with any chili sauce to customize the heat level. When cooking sushi rice, using a rice cooker ensures consistent results, but if unavailable, a pot with a tight-fitting lid works well; just be sure to rinse the rice thoroughly to achieve the desired sticky texture. Sesame seeds add a nutty crunch but can be omitted or toasted for enhanced flavor depending on your preference.
Tips
Ensure you use fresh sushi-grade salmon to maintain both safety and optimal taste in your Spicy Salmon Bowl. Rinse the sushi rice several times until the water runs clear to remove excess starch, which prevents the rice from becoming overly sticky. When coating the salmon with the spicy sauce, toss gently to avoid breaking the delicate cubes, preserving their texture. Your avocado should be sliced just before serving to prevent browning, keeping your bowl visually appealing and fresh.
Nutritions
The Spicy Salmon Bowl from Aloha Poke provides a balanced mix of high-quality protein from sushi-grade salmon and healthy fats from avocado and sesame oil. The sushi rice contributes complex carbohydrates for sustained energy, while the cucumber and green onions add fiber and essential vitamins. Your meal is also rich in omega-3 fatty acids, known for supporting heart and brain health. This nutrient-packed dish supports a wholesome diet with its combination of fresh, whole ingredients and vibrant flavors.
Storage
To keep your Spicy Salmon Bowl fresh, store the marinated salmon separately in an airtight container in the refrigerator for up to 24 hours to maintain its texture and flavor. Keep the cooked sushi rice in a sealed container at room temperature or in the refrigerator for no more than 12 hours to prevent it from drying out. Store sliced cucumber, avocado, and green onions in separate containers and add them just before serving to preserve their crunch and vibrancy.
Variation or Alternatives
For a variation, substitute fresh tuna or cooked shrimp for the salmon to create a different protein base. You can replace the mayonnaise with Greek yogurt for a lighter, tangier sauce while maintaining creaminess. Swap sushi rice with quinoa or cauliflower rice to accommodate low-carb preferences. Adding pickled ginger or radish can introduce an extra layer of flavor and texture to your spicy salmon bowl, enhancing your overall dining experience.
Allergies
The Spicy Salmon Bowl contains common allergens such as fish (salmon) and soy (soy sauce), which can trigger reactions in sensitive individuals. Sesame oil and sesame seeds may also pose allergy risks for those with sesame allergies. You should ensure none of these ingredients cause you adverse effects before enjoying this dish.
Why this recipe?
The Spicy Salmon Bowl from Aloha Poke restaurant stands out for its fresh, sustainably sourced salmon combined with a bold, flavorful spicy mayo sauce that perfectly balances heat and creaminess. Each bowl is layered with seasoned sushi rice, crunchy vegetables, and vibrant garnishes, creating a satisfying texture and taste profile. Making a copycat version allows you to customize the spice level and freshness to match your preferences while enjoying a healthy, nutrient-rich meal at home. Your homemade Spicy Salmon Bowl can replicate the restaurant's quality with the added benefit of personalized ingredients and convenience.