I remember my first trip to Hawaii. The sun, the beaches, the laid-back vibe – it was paradise. And then I discovered poke. Fresh, vibrant, and bursting with flavor, it quickly became my go-to meal. But what truly elevates a poke bowl? It's gotta be the sauce, man! The creamy, spicy, slightly sweet wasabi aioli takes this Salmon Poke Bowl with Wasabi Aioli and Tobiko to another level. I wanted to recreate that magical experience at home, and after many attempts, I think I've nailed it. I hope you'll agree with me, you know?
This isn't just a recipe; it's a journey. Think of the bright colors and fresh flavors dancing on your tongue. Each ingredient plays a vital role – the richness of the salmon, the sweetness of the mango, the coolness of the cucumber, the spice of the wasabi, and the salty pop of the tobiko. It's a symphony of textures and tastes that's both satisfying and incredibly healthy. Seriously, what are you waiting for? I've had some crazy recipes in my time, but this one is on another level.
I'm sure you'll love this! One time, I made this poke bowl for a potluck, and it was gone in minutes! Everyone kept asking for the recipe. That's when I knew I had something special. I want to share it with you, and help you take your home cooking skills up a notch! It's easy, quick, and totally customisable to your preference! This recipe is fantastic, what does this mean for you?
Required Equipments
- Sharp Knife
- Cutting Board
- Mixing Bowls
- Whisk
- Measuring Cups
- Measuring Spoons
- Serving Bowls
Salmon Poke Bowl with Wasabi Aioli and Tobiko: Frequently Asked Questions
Salmon Poke Bowl with Wasabi Aioli and Tobiko
Indulge in a vibrant Salmon Poke Bowl featuring sushi-grade salmon, fresh toppings, and a creamy, spicy wasabi aioli, all topped with popping tobiko for an unforgettable flavor explosion. I'm certain you'll agree with me!
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, prepare the salmon. Ensure you're using sushi-grade salmon. Dice it into roughly 1/2-inch cubes. Place the cubed salmon in a mixing bowl.
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, and a pinch of salt and pepper. This is your marinade. Pour it over the salmon and gently toss to coat evenly. Cover the bowl and refrigerate for at least 15 minutes, or up to 30 minutes. Don't marinate for too long, or the salmon can become a bit mushy.
- While the salmon marinates, prepare the wasabi aioli. In another small bowl, whisk together the mayonnaise, wasabi paste, lime juice, and a pinch of salt. Start with a small amount of wasabi and add more to your liking. Remember, you can always add more, but you can't take it away! Set aside.
- Now, prepare your base. Cook the sushi rice according to package instructions. Once cooked, fluff it with a fork and let it cool slightly. The rice should be sticky but not overly so. This is key to a good poke bowl.
- Prepare your toppings. Dice the cucumber, mango, and avocado. Thinly slice the scallions. If using seaweed salad, drain any excess liquid. Have everything ready to go – this makes assembly a breeze.
- Time to assemble your poke bowls! Divide the sushi rice evenly among your serving bowls. Arrange the marinated salmon on top of the rice. Add the cucumber, mango, avocado, and scallions around the salmon.
- Drizzle the wasabi aioli generously over the poke bowls. Garnish with tobiko and sesame seeds. If you’re feeling fancy, add a sprinkle of nori flakes. Serve immediately and enjoy! A little tip: If you like a bit of a kick, sprinkle some chili flakes on top too!
📝 Notes
- For an extra layer of flavour, add a splash of sriracha to your wasabi aioli!
- Make sure that your salmon is sushi grade, very important.
🍎 Nutrition
Calories: 450 kcal
Protein: 20 g
Fat: 25 g
Carbohydrates: 45 g
Fiber: 5 g
Calcium: 50mg
