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Spicy Salmon Poke Bowls with Edamame and Cucumber

Spicy salmon poke bowls pair tender seasoned short-grain rice with creamy sriracha salmon, edamame, cucumber, and avocado. Keep the salmon chilled and fold it into the sauce just before serving for a fresh, cool bowl with crisp toppings.
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Prep Time 20 minutes
Cook Time 16 minutes
standing and cooling 30 minutes
Total Time 1 hour 6 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 2 cups short-grain white rice
  • 2.25 cups water
  • 3 tablespoons rice vinegar
  • 1 tablespoon granulated sugar
  • 0.5 teaspoon kosher salt
For the spicy salmon
  • 0.25 cup mayonnaise
  • 1 tablespoon sriracha
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 lb salmon commercially frozen and labeled for raw consumption; thawed in the refrigerator; skin and pin bones removed; cut into 1/2-inch cubes
  • 2 green onions thinly sliced
For the bowls
  • 1 cup frozen shelled edamame
  • 1 English cucumber thinly sliced
  • 1 avocado medium, diced
  • 1 tablespoon toasted sesame seeds

Equipment

  • 1 3-quart saucepan

Method
 

Make the rice
  1. Rinse the rice in a fine-mesh strainer under cold water until the runoff is mostly clear, then drain well.
  2. Combine the rice and water in a 3-quart saucepan and bring to a boil over medium-high heat.
  3. Cover, reduce the heat to low, and cook for 15 minutes.
  4. Remove the saucepan from the heat and let the rice stand, covered, for 10 minutes, until the water is absorbed and the rice is tender.
  5. Microwave the rice vinegar, sugar, and salt in a small microwave-safe bowl for 20 to 30 seconds, stirring until dissolved.
  6. Gently fold the vinegar mixture into the rice, then transfer the rice to a large bowl.
  7. Let the rice cool for 15 to 20 minutes, until warm rather than steaming.
Make the spicy salmon
  1. Whisk the mayonnaise, sriracha, soy sauce, and sesame oil in a medium bowl.
  2. Keep the salmon refrigerated until ready to serve, then fold it and the green onions into the sauce immediately before serving.
  3. Because the salmon is raw, do not serve this bowl to pregnant people, young children, older adults, or people with weakened immune systems.
Prepare the toppings and assemble
  1. Cook the edamame according to the package directions, then drain and let cool slightly.
  2. Divide the cucumber and avocado among four bowls.
  3. Divide the rice among the bowls, then top with the salmon, edamame, cucumber, and avocado.
  4. Sprinkle with sesame seeds and serve immediately.

Notes

For the freshest texture, keep the salmon refrigerated and fold it into the sauce immediately before serving; refrigerate leftovers for up to 1 day. Freezing the assembled bowls is not recommended. For a gluten-free swap, use gluten-free tamari in place of soy sauce.