Mango and Cucumber Salmon Poke Bowl
with avocado / edamame
Smarts: If you prefer not to serve the fish raw, you can sear it and then toss it, still warm, with the seasoning mixture.
- 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
- Mayonnaise - 1/3 cup
- Sriracha - 1 tsp, more or less, to taste
- Lime juice - 2 tsp
- Rice, uncooked white or brown - 1 cup
- 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)
- Make Sriracha mayo - Combine mayonnaise, Sriracha, and lime juice. (Can be done up to 5 days ahead)
- Mangos / Cucumbers - Prep as directed. Store separately. (Can be done 1 day ahead)
- Edamame - If using frozen edamame, defrost. (Can be done 1 day ahead)
- Avocados - Chop avocados.
- Slice salmon into 1/2” / 1.3 cm cubes. Gently toss with soy sauce, sesame oil, and sesame seeds.
- If rice was made ahead, reheat in the microwave.
- 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!
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!1 Helpful
I really liked the tofu version of this poke bowl - even though I am not a huge fan of tofu!!! The bowl was a nice variety of tastes and textures.0 Helpful
We loved this one. Only recommendation would be to double the sriracha mayo. We used regular salmon and seared it quickly instead, as that what was in the freezer.0 Helpful
We grilled the salmon, tasty and easy. Adding to favorites to make again when we have another perfectly rip mango (yum).0 Helpful
Everyone loved it!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.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!0 Helpful