This vibrant, Hawaiian-inspired poke bowl is a delightful fusion of flavours and textures. With tender sashimi-grade salmon coated in a creamy sriracha-lime marinade, furikake-dusted sweet potato balls, and fresh cucumber and avocado, this dish delivers a satisfying balance of spice, creaminess, and crunch.
Cook
15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Mix Kewpie mayo, sriracha, and lime juice in a bowl. Add salmon chunks and coat well. Cover and refrigerate until ready to assemble.
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For
1
M
I
For the Salmon:
100
g
Sashimi-grade salmon, cut into medium cubes
1
tbsp
Kewpie (Japanese or regular mayo)
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Cook along with all of our recipes
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Per Serving
Calories
520kcal
Fat
25g
Saturates
5g
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Cook along with all of our recipes
Save your favourites and build your own collections
This vibrant, Hawaiian-inspired poke bowl is a delightful fusion of flavours and textures. With tender sashimi-grade salmon coated in a creamy sriracha-lime marinade, furikake-dusted sweet potato balls, and fresh cucumber and avocado, this dish delivers a satisfying balance of spice, creaminess, and crunch.
Cook
15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Mix Kewpie mayo, sriracha, and lime juice in a bowl. Add salmon chunks and coat well. Cover and refrigerate until ready to assemble.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
For
1
M
I
For the Salmon:
100
g
Sashimi-grade salmon, cut into medium cubes
1
tbsp
Kewpie (Japanese or regular mayo)
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Per Serving
Calories
520kcal
Fat
25g
Saturates
5g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
