Creamy Wasabi Salmon Poke Rice Bowl
This creamy wasabi salmon poke bowl is one of my quickest and easiest go-to meals. It’s rich, savoury, and just a little spicy from the wasabi. It’s super delicious served over hot rice, and reminds me instantly of Hawaii. With a couple of cold side dishes straight out of the fridge, you can make a full summer meal. The best part? There’s no cooking required! You have to make this refreshingly cooling poke bowl this summer!
Quick and Easy Wasabi Salmon Bowl
Let’s make the easiest creamy wasabi salmon poke bowl for the summer! Poke is a common fisherman’s snack in Hawaii that was later combined with ingredients from Japanese immigrants to become the yummy meal it is today. It has chunks of fresh sashimi-grade fish mixed in with different types of seasoning, Since I’m missing the heat of Hawaii and the yummy poke there, I’m making this wasabi salmon poke for dinner. It’s light and creamy, but still spicy enough to wake you right up. Combined with crispy, umami crushed seaweed, this salmon rice bowl is delicious, but requires no stove cooking at all!
Ingredients For Creamy Wasabi Salmon Poke Bowl
- 300 g Sashimi-grade Salmon cut into bite-sized pieces
- 1 tablespoon soy sauce
- 2 tablespoons Japanese mayo
- 1 teaspoon wasabi or more to taste
- 1 teaspoon sesame oil optional
- 1 tablespoon masago
For serving:
- 2 bowls hot cooked rice
- 1 Sheet roasted seaweed crushed, plus extra for garnish/toppings
- Green onion chopped
Sashimi-Grade Salmon
When you’re making poke, always make sure you’re using sashimi-grade fish, which has been temperature-treated for safe consumption while raw. Today, we’re using salmon because it’s a great source of omega-3 fatty acids, proteins, vitamin D, and vitamin B. And, it’s the easiest fish to get from the market! All you have to do is cut them into bite sized cubes so they’ll be easy to mix and eat!
Creamy masago Wasabi mayo
Today’s salmon poke is mixed with yummy wasabi mayo dressing. This sauce is super creamy and savory with a base of soy sauce, Japanese mayo, and sesame oil. The cool, creamy texture and gentle kick of wasabi makes it especially refreshing in the summer heat. I also added in masago, or tiny, seasoned smelt eggs. This adds not only an extra briny flavor with a little pop in every bite. It adds a little more umami flavor and makes it fun to eat!
How To Make Creamy Wasabi Salmon Bowl
- Prepare the rice
Add hot cooked rice to two bowls and mix in crushed roasted seaweed. - Make the creamy salmon poke
In a bowl, add the sashimi-grade salmon, soy sauce, Japanese mayo, wasabi, sesame oil if using, and masago. Mix gently until everything is creamy and well combined. - Assemble
Spoon the creamy salmon poke over the hot seaweed rice. - Garnish and enjoy
Top with chopped green onion and extra roasted seaweed. Serve right away and enjoy!
Summer Side Dishes You Have To Try with This Poke Bowl
Turn this salmon poke bowl into a full meal with these yummy summer side dishes. Or, try my dinner planning guides for 2 people for full meal ideas, with a main dish and 2 sides!
Creamy Wasabi Salmon Poke Rice Bowl
By Tiffy Cooks
Ingredients
- 300 g Sashimi-grade Salmon cut into bite-sized pieces
- 1 tablespoon soy sauce
- 2 tablespoons Japanese mayo
- 1 teaspoon wasabi or more to taste
- 1 teaspoon sesame oil optional
- 1 tablespoon masago
For serving:
- 2 bowls hot cooked rice
- 1 Sheet roasted seaweed crushed, plus extra for garnish/toppings
- Green onion chopped
Instructions
- Prepare the rice: Add hot cooked rice to two bowls and mix in crushed roasted seaweed.
- Make the creamy salmon poke: In a bowl, add the sashimi-grade salmon, soy sauce, Japanese mayo, wasabi, sesame oil if using, and masago. Mix gently until everything is creamy and well combined.
- Assemble: Spoon the creamy salmon poke over the hot seaweed rice.
- Garnish and enjoy: Top with chopped green onion and extra roasted seaweed. Serve right away and enjoy!
