Spicy Salmon Poke Bowl with Sriracha Mayo

Name: Spicy Salmon Poke Bowl with Sriracha Mayo
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: International
Ingredients: 300 g Sushi rice; 3 tbsp Rice vinegar; 2 tsp Sugar; 1/2 tsp Salt; 350 g Fresh salmon, sushi grade; 2 tbsp Soy sauce; 1 tbsp Lime juice; 1 tsp Sesame oil; 4 tbsp Mayonnaise; 2 tsp Sriracha; 1/2 Cucumber; 1 Avocado; 150 g Edamame; 6 Radish; 2 Spring onion; 2 tsp Black sesame seeds

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For people who want a little heat in their bowl, this version pairs tender salmon with crunchy vegetables and a creamy spicy finish.

Serves: 4 people

Preparation time: 25 min

Ingredients

Sushi rice – 300 g
Rice vinegar – 3 tbsp
Sugar – 2 tsp
Salt – 1/2 tsp
Fresh salmon, sushi grade – 350 g
Soy sauce – 2 tbsp
Lime juice – 1 tbsp
Sesame oil – 1 tsp
Mayonnaise – 4 tbsp
Sriracha – 2 tsp
Cucumber – 1/2
Avocado – 1
Edamame – 150 g
Radish – 6
Spring onion – 2
Black sesame seeds – 2 tsp

Method

STEP 1
Start with the rice so it has time to cool. Once cooked, season it with rice vinegar, sugar and salt and fluff it gently instead of stirring hard, otherwise it can turn gluey.
STEP 2
Mix the mayonnaise and sriracha in a small bowl. Taste it. Some people like just a gentle warmth, others want a punchier sauce, so it is worth adjusting now.
STEP 3
Cube the salmon and fold it with the soy sauce, lime juice and sesame oil. Slice the cucumber and radishes thinly, and halve or fan the avocado.
STEP 4
Assemble the bowls with rice at the base, then arrange the salmon and vegetables over the top. Keep the components visible rather than stirring them through.
STEP 5
Drizzle the spicy mayo over the salmon first, then over part of the vegetables. Finish with spring onion and black sesame seeds and serve immediately.