A spicy ginger sauce, sweet fresh mango, and tons of veggie goodness are piled into these healthy salmon poke bowls that are SUPER easy to make at home for a fraction of the restaurant cost!
Meet my current food obsession. I am crushing HARDCORE on poke right now and I’m about to convince you to join the movement.
The movement involves us having ourselves a designated poke night of the week. Possibly even more. (p.s. it’s pronounced poke-AY, don’t make a rookie mistake like I did)
So what IS poke exactly? Picture this. >> all the components you love about sushi in a big bowl-style meal. This means a) Fresh fish. Traditionally, it’s raw, but if you can’t wrap your mind around that quite yet, feel free to cook it to your preference! b) A big bed of fluffy hot rice c) TONS of fresh veggie goodness, the more colorful the better.
d) SAUCEE. The life and blood of any good bowl of poke. >>> see exhibit A below.
Poke 101 right off the bat. A ridiculously good sauce + ridiculously good/fresh salmon is a MUST. I usually spring for a more expensive high-quality of fish because it does SO much for flavors and textures.
Let’s talk sauce. This sauce might not look like much (hello, ugliest color ever) but WOOW the flavors! It’s slightly sweet, slightly spicy, packed with tons of ginger flavor, and just a hint of smokiness. It really builds a canvas of poke flavors and enhances ALL the components in these bowls. I like to toss just a little bit of this sauce into the salmon and let it marinate for a few minutes for an extra oomph of flavors.
From there, we’ve got avocado + mango for a little richness and sweetness, we’ve got cucumbers and radishes for some crunch, and a sprinkle of fresh cilantro + green onions + sesame seeds for extra flavor.
And heck, if we didn’t just make the PRETTIEST salmon poke bowls in all the land, friends. This is 1000x better AND cheaper than you could ever find in a restaurant, there I said it.
Be warned though, poke is an ADDICTION you guys. Get ready to crave this goodness literally 24/7.
Spicy Ginger Mango Salmon Poke Bowls
Ginger Chili Sauce
- 2 medium dried anaheim peppers
- 2 tablespoons grated fresh ginger
- 1 tablespoon minced fresh garlic
- 1/3 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup coconut sugar (or brown sugar)
- 1/4 cup sesame oil
- Salt and pepper to taste
- 1 lb fresh salmon, cut into 1-in cubes
- 2 cups hot cooked jasmine rice
- 1 medium cucumber, halved lengthwise and thinly sliced
- 6 small radishes, thinly sliced
- 2 medium mangos, pit and skin removed and diced into 1-in cubes
- 2 medium avocados, pit removed and diced into 1-in cubes
- Sliced green onions, fresh cilantro, and sesame seeds for topping
Ginger Chili Sauce
- Place anaheim peppers in a medium bowl. Pour hot water over them and let soak 10 minutes.
- Place softened anaheim peppers, ginger, garlic, vinegar, soy sauce, and sugar in a blender. Blend on medium speed while drizzling sesame oil through the top. Once oil is added, increase speed to high and blend until sauce is smooth. Refrigerate sauce until ready to use.
- Toss salmon cubes with 1/4 cup ginger sauce in a medium bowl. Set remaining sauce aside. Let salmon marinate in ginger sauce 20 minutes.
- Divide jasmine rice between 5 serving bowls. Top each bowl with marinated salmon, cucumber, radishes, mango, and avocado. Drizzle ginger chili sauce over top of each bowl and garnish with green onions, cilantro, and sesame seeds. Serve immediately and enjoy!