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Mango and Cucumber Salmon Poke Bowl
with avocado / cauliflower rice

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

Metric
Servings:
4
Mango and Cucumber Salmon Poke Bowl:
  • Mangos, large - 1, cubed
  • Cucumbers - 10 oz, chopped
  • Avocados - 1, chopped
  • Salmon, sushi-grade - 1 lb, cubed (look for skinless filets or have the fishmonger remove the skin; sub sushi-grade tuna)
  • Bragg's / coconut aminos - 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, paleo-friendly - 1/3 cup
  • Sriracha - 1 tsp, more or less, to taste
  • Lime juice - 2 tsp
Cauliflower Rice:
  • Cauliflower florets - 12 oz
  • Butter - 1 Tbsp

Nutrition Facts

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Prep

  1. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (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. Avocados - Chop avocados.

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Make

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

Nutrition Facts

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Reviews

Ratings

Original (23)
Gluten-free (3)
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

26 reviews

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.

By: Seren
Posted: Aug 23, 2021
Diet: Gluten-free
0 Helpful

We grilled the salmon, tasty and easy. Adding to favorites to make again when we have another perfectly rip mango (yum).

By: Christine
Posted: Aug 03, 2021
Diet: Gluten-free
0 Helpful

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