Spicey salmon pokebowl

Ingredients:

For the poke:

• 250g sushi-grade salmon, diced

• 2 tsp soy sauce

• 1 tsp sesame oil

• 1 tbsp sriracha (adjust to taste)

• 1 tsp rice vinegar

• 1 tsp honey or maple syrup

• 1 tsp toasted sesame seeds

• 1 small spring onion, thinly sliced

For the bowl:

• 1 cup sushi rice (or jasmine rice), cooked and slightly cooled

• ½ avocado, sliced

• ½ cucumber, thinly sliced

• 1 small carrot, julienned

• Edamame beans (½ cup, cooked)

• Pickled ginger (optional)

Topping:

• Crispy Wasabi Seaweed Topping – as much as you love!

Instructions:

1. Marinate the salmon:
   In a bowl, mix soy sauce, sesame oil, sriracha, rice vinegar, and honey. Add the diced salmon and stir gently. Let it marinate for 10–15 minutes in the fridge.

2. Assemble the bowl:
   Divide the cooked rice into two bowls. Arrange avocado, cucumber, carrot, and edamame around the edges.

3. Add the salmon:
   Spoon the spicy marinated salmon into the center of the bowl. Sprinkle with spring onion and sesame seeds.

4. Finish with a crunch:
   Generously sprinkle your Crispy Wasabi Seaweed Topping over the bowl just before serving. Add pickled ginger if desired.

Serve & Enjoy

A perfect balance of creamy, spicy, fresh – and that fiery wasabi crunch that makes the whole bowl pop.

This is not just a meal. It’s a flavor explosion.