Sriracha Salmon Poke Bowl

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.

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

Join Now

Already subscribed? Log in or switch accounts.

For

1

M

I

For the Salmon:

100

g

Sashimi-grade salmon, cut into medium cubes

1

tbsp

Kewpie

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Join Now

Already subscribed? Log in or switch accounts.

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

Access all membership benefits

Join Now

Already subscribed? Log in or switch accounts.

Notes

Pro Tip✨: Ensure your salmon is sashimi-grade to avoid getting sick! Head to a local fishmonger if this is accessible for you. Alternatively, bake or grill your salmon chunks instead.

More to explore

Mixed Seed Salad Topper

5 minutes

Air-Fryer Onion Pakoras

20 minutes

Chilli Honey and Lime Glazed Halloumi

35 minutes

Ezme (Turkish Kebab Style Chilli Sauce)

10 minutes

Herby Salmon & Crispy Potato Salad with Avocado & Feta Yoghurt

40 minutes

Grilled Sea Bass (with Coriander & Lemon)

15 minutes

Furikake

3 minutes

Coconut, Butternut Squash & Sweet Potato Soup

45 minutes