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Mango and Cucumber Salmon Poke Bowl
with avocado / edamame

Active: 30 Total: 30

Poke bowls are always a weeknight hit with our community because they are so quick and easy to assemble. This one has lots of cooling fresh flavor and a creamy-spicy sauce to top it all off.
Smarts: If you prefer not to serve the fish raw, you can sear it and then toss it, still warm, with the seasoning mixture.

Tags

Ingredients

Servings:
4
Metric
Mango and Cucumber Salmon Poke Bowl:
  • Mangos, large - 1, cubed
  • Cucumbers - 10 oz, chopped
  • Edamame, shelled, fresh or frozen - 1 1/2 cups
  • Avocados - 1, chopped
  • Salmon, sushi-grade - 1 lb, cubed (look for skinless filets or have the fishmonger remove the skin; sub sushi-grade tuna)
  • Soy sauce, low-sodium - 1 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Sesame seeds, any color - 2 tsp
  • Baby spinach or baby kale - 5 oz
  • Furikake (opt) - for serving
Sriracha Mayo:
  • Mayonnaise - 1/3 cup
  • Sriracha - 1 tsp, more or less, to taste
  • Lime juice - 2 tsp
Rice:
  • Rice, uncooked white or brown - 1 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Make Sriracha mayo - Combine mayonnaise, Sriracha, and lime juice. (Can be done up to 5 days ahead)
  3. Mangos / Cucumbers - Prep as directed. Store separately. (Can be done 1 day ahead)
  4. Edamame - If using frozen edamame, defrost. (Can be done 1 day ahead)
  5. Avocados - Chop avocados.

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Make

  1. Slice salmon into 1/2” / 1.3 cm cubes. Gently toss with soy sauce, sesame oil, and sesame seeds.
  2. If rice was made ahead, reheat in the microwave.
  3. Assemble bowls with a base of rice and spinach / kale. Top with mangos, cucumbers, edamame, avocados, and salmon. Top with Sriracha mayo and furikake. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (23)
Gluten-free (1)
Paleo (3)
Vegetarian (13)

Most Helpful

I have two kids, so we cooked the salmon, and it was still delicious. I would swap the Mayo (we’re not huge motors fans) for a citrus dressing next time!

By: Krista
Posted: Apr 26, 2021
Diet: Original
1 Helpful

24 reviews

Everyone loved it!

By: Courtnay
Posted: May 26, 2021
Diet: Original
0 Helpful

I really like the CookSmarts poke bowls. Because we wanted to this to be easy and last for many lunches throughout the week, we just bought some smoked salmon instead of fresh sushi grade. Tasty flavors and I'll put furikake on just about anything.

By: Angela
Posted: May 20, 2021
Diet: Original
0 Helpful

Used frozen mango and edamame which helped with prep! And while Sriracha mayo is delicious, I made a Thai sweet chili sauce dressing to go with it which was also really good. I loved the crunchy cucumber with the tofu. Yum!

By: Heather
Posted: May 16, 2021
Diet: Vegetarian
0 Helpful

Delicious! Very easy and flavorful.

By: Maggie
Posted: May 09, 2021
Diet: Original
0 Helpful

We also use some furikake on the rice for extra flavor.

By: Chris
Posted: May 04, 2021
Diet: Vegetarian
0 Helpful

We used tuna. Delicious!

By: Cathleen
Posted: May 01, 2021
Diet: Gluten-free
0 Helpful