Start the new year with a fresh, bold meal! These Spicy Salmon Poke Bowls are packed with sushi-grade salmon, pickled daikon, and spicy mayo—perfect for a semi-healthy treat.
New Year, new you, right? January is all about finding that sweet spot between indulging and eating clean, and the Spicy Salmon Poke Bowl hits all the marks. It’s fresh, satisfying, semi-healthy, and bursting with bold flavors. I’ve always loved salmon raw (cooked? Not so much), and this recipe takes it to the next level with a Vietnamese twist—tangy pickled daikon. It’s quick to make, packed with texture and color, and perfect for those “I’m eating clean, but I also deserve something delicious” moment.
One of my favorite parts of this dish is how it blends vibrant ingredients for a restaurant-quality meal at home. The pickled daikon adds just the right amount of tangy crunch to complement the richness of sushi-grade salmon, creamy spicy mayo, and nutty furikake. If you’re looking for a fresh start to your week, or just a reason to celebrate good food, this poke bowl delivers. Let’s dive in!
Why This Recipe Works
• Fresh and Vibrant: The combination of sushi-grade salmon, pickled daikon, and spicy mayo is a flavor explosion.
• Balanced Bowl: With rice, protein, and vegetables, it’s a complete meal that feels indulgent yet light.
• Vietnamese Twist: The pickled daikon adds a tangy punch, elevating the traditional Hawaiian poke bowl.
• Customizable: Easily swap out ingredients to fit your preferences or what you have on hand.
Poke (pronounced poh-kay) is a traditional Hawaiian dish that dates back centuries to native Polynesians, who originally prepared it using freshly caught reef fish seasoned simply with sea salt, seaweed, and crushed candlenuts.
The word “poke” means “to slice” or “cut crosswise into pieces” in Hawaiian, reflecting its straightforward preparation. Over time, the dish evolved with the introduction of Japanese ingredients like soy sauce and sesame oil, brought by immigrants who arrived to work on the islands’ sugar plantations.
Today, poke has become a global sensation, blending traditional Hawaiian flavors with contemporary twists, and is often made with ahi tuna, salmon, or other seafood, alongside fresh vegetables and bold seasonings.
Choosing Salmon: What to Know
Wild salmon may not be available during the winter months since its season typically runs from May through September. If you’re aiming for the best quality, fresh wild-caught salmon is worth waiting for, but don’t worry if it’s not an option right now. For this recipe, I used Wester Ross salmon, and let me tell you—it’s a game-changer.
Wester Ross salmon is known for its exceptional quality, thanks to its sustainable farming practices in the pristine waters of Scotland. The fish are hand-reared in low-density pens, ensuring both flavor and texture are top-notch. This means you get buttery, tender salmon that holds up beautifully in dishes like poke bowls. If sushi-grade or wild-caught isn’t an option, Wester Ross or a similar high-quality farm-raised salmon is a fantastic alternative. Always make sure the salmon is labeled as sushi-grade to ensure it’s safe for raw consumption.
When it comes to raw salmon, freshness is everything. Here’s how to pick the best option:
• Sushi-Grade: Always look for salmon labeled as sushi-grade or sashimi-grade. This ensures it’s safe to eat raw.
• Wild-Caught: Wild salmon is a great choice for its flavor and sustainability. However, farm-raised options from reputable sources can work too.
• Frozen Option: If you’re nervous about raw fish, frozen wild salmon that’s been flash-frozen at its peak is a safe alternative. Thaw it overnight in the fridge before using.
• Substitutes: Can’t find salmon? Try raw tuna, cooked shrimp, or tofu for a pescatarian or vegetarian twist.
Tips for Making Spicy Salmon Bowls
• Prep Ahead: Make the pickled daikon the day before to let the flavors develop.
• Use Fresh Ingredients: High-quality salmon, ripe scallions, and fresh rice make all the difference.
• Customize the Heat: Adjust the spicy mayo to your liking—mild or fiery, it’s your call.
• Serving Ideas: Serve with seaweed salad, avocado slices, or even crispy wonton strips for extra texture.
How To Make Spicy Salmon Bowls
What you will need:
Equipment
- 1 Mixing Bowl
- 1 Small skillet
- 1 Mandolin
Ingredients
Pickled Daikon
- 1 medium daikon, sliced thin with a mandolin
- 1 tbs salt
- ½ boiling water
- 4 tbs sugar
- 3 tbs distilled vinegar
Salmon
- ¼ cup Kosher salt, plus more as needed
- 2 tbs monkfruit sweetener (can substitute honey)
- 8 oz wild salmon filet, cut into ½-inch cubes
- 1 small white onion, thinly sliced
- 2 tbs spicy mayonnaise, store-bought or homemade
- 1 tbs olive oil
- ¼ cup bonito flakes, crumbled
- 3 cups cooked short-grain sushi rice
- 2 tbs furikake
- 1 scallion
Make the Pickled Daikon
1. Peel and slice the daikon thinly using a mandolin. Place in a bowl and sprinkle with salt. Toss to coat and let sit for 15 minutes.
2. Rinse the daikon and squeeze out any excess liquid. Transfer to a jar.
3. Boil water and dissolve the sugar in it. Add vinegar, then pour the solution over the daikon until fully submerged. Store at room temperature for at least 12 hours, or refrigerate for up to 3 weeks.
Make the Poke
1. In a medium bowl, mix the Kosher salt and monk fruit sweetener. I did not have monkfruit sweetener, so I used honey here. Toss the salmon to coat evenly. Cover and refrigerate for 3-12 hours.
2. Rinse the salmon and pat dry. In a clean bowl, toss the salmon with onion and spicy mayo. Season with salt to taste.
3. Heat olive oil in a skillet over medium-high heat. Add the bonito flakes and toast until crisp, about 3-4 minutes.
Assemble the Bowls
1. Divide cooked sushi rice into two bowls and sprinkle with furikake.
2. Top with the salmon mixture, pickled daikon, and scallions. Sprinkle with toasted bonito flakes. Serve immediately and enjoy!
A Bowl of Fresh Start!
Poke bowls are the perfect way to kick off the new year. They’re fresh, flavorful, and make you feel like you’ve got your life together, even if just for a meal. Whether you’re looking for a quick weeknight dinner or a fun twist on takeout, these Spicy Salmon Poke Bowls deliver every time. Give it a try, and don’t forget to tag me on Instagram with your creations—let’s see those bowls!
Spicy Salmon Poke Bowls
Equipment
- 1 Mandolin
Ingredients
Pickled Daikon
- 1 medium daikon, sliced thin with a mandolin
- 1 tbs salt
- ½ boiling water
- 4 tbs sugar
- 3 tbs distilled vinegar
Salmon
- ¼ cup Kosher salt, plus more as needed
- 2 tbs honey (can substitute monkfruit sweetener)
- 8 oz wild salmon filet, cut into ½-inch cubes
- 1 small white onion, thinly sliced
- 2 tbs spicy mayonnaise, store-bought or homemade
- 1 tbs olive oil
- ¼ cup bonito flakes, crumbled
- 3 cups cooked short-grain sushi rice
- 2 tbs furikake
- 1 scallion
Instructions
Make the Pickled Daikon
- Peel daikon and slice thinly with a mandolin. Place in a bowl and sprinkle with salt, toss evenly, and let sit for 15 minutes
- Rinse daikon and squeeze out any excess liquid. Place in jar.
- Boil water, then add sugar to dissolve. Add vinegar. Pour the vinegar solution in the jar, making sure to submerge the daikon. Store at room temperature for at least 12 hours. Can be refrigerated for up to 3 weeks.
Make the Poke
- In a medium bowl, stir together the Kosher salt and monk fruit sweetener. Add the salmon and toss to coat completely. Cover and refrigerate for at least 3 hours our up to 12 hours.
- Rinse the salmon and pat dry. In a clean medium bowl, toss the salmon, onion, and spicy mayo to coat. Season with salt.
- Heat the olive oil in a small skillet over medium-high heat. When it shimmers, add the bonito flakes and cook, stirring, until toasted, 3 to 4 minutes. Remove the skillet from the heat.
- Divide the rice between two bowls and sprinkle each with half of the furikake. Add the salmon mixture, pickled daikon, and scallions, dividing them evenly. Sprinkle the toasted bonito flakes over the top and serve immediately
Nutrition
