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Close-up view of caramelized cooked salmon chunks piled on white sushi rice with spicy mayo drizzle, fanned avocado, and sesame seeds.

The Ultimate Cooked Salmon Poke Bowl with Caramelized Chunks

This vibrant, satisfying Cooked Salmon Poke Bowl features a base of seasoned white sushi rice, sticky caramelized marinated salmon chunks, fresh avocado, cucumber, edamame, and a thick zigzag drizzle of creamy spicy mayo.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Asian American, Hawaiian
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

All Ingredients
  • 1 lb (450g) skinless salmon fillet Cut into bite-sized chunks.
  • 3 tbsp (45ml) low-sodium soy sauce
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tbsp (15g) honey
  • 1 tbsp (15ml) neutral cooking oil For searing (canola or avocado oil).
  • 2 cups (400g) cooked white sushi rice Prepared from 1 cup (200g) uncooked short-grain rice.
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (4g) granulated sugar
  • 0.5 tsp (2g) kosher salt
  • 0.25 cup (60g) mayonnaise
  • 1 tbsp (15g) sriracha chili sauce
  • 0.5 cup (75g) shelled edamame beans Thawed if frozen.
  • 0.5 medium cucumber Sliced into delicate half-moons.
  • 1 whole ripe green avocado Halved, peeled, and perfectly fanned.
  • 1 tsp (3g) black sesame seeds
  • 1 tsp (3g) white sesame seeds
  • 1 tbsp (2g) dried nori seaweed flakes Crushed.

Equipment

  • 1 Non-stick Skillet Essential for perfectly searing and caramelizing the salmon chunks without sticking.
  • 1 Squeeze Bottle Used to create the thick, perfect zigzag drizzle of spicy mayo.

Method
 

Step-by-Step Instructions
  1. In a medium bowl, toss the bite-sized salmon chunks with the soy sauce, toasted sesame oil, and honey. Let marinate for at least 15 minutes.
  2. Heat neutral cooking oil in a large skillet over medium-high heat. Add the marinated salmon in a single layer and sear for 2-3 minutes per side until a deep, sticky golden-brown crust forms. Remove from heat.
  3. Place the warm cooked sushi rice in a wide bowl. Gently fold in the rice vinegar, granulated sugar, and kosher salt until the rice takes on a glossy sheen.
  4. In a small bowl, whisk together the mayonnaise and sriracha until smooth. Transfer to a squeeze bottle for easy drizzling.
  5. In a wide, shallow light-colored ceramic bowl, spread an even foundation of the seasoned white sushi rice. Top the center with a generous mound of the cooked salmon.
  6. Surround the salmon with neatly arranged sections of bright green shelled edamame beans and fresh sliced cucumber half-moons. Carefully place the perfectly fanned slices of ripe avocado along the edge.
  7. Squeeze a thick zigzag drizzle of the pale orange creamy spicy mayo directly over the salmon. Garnish the entire dish with a sprinkle of black and white sesame seeds and delicate flakes of dried nori seaweed.

Notes

Tip 1: Do not add piping hot rice to the bowl; let it cool slightly so it doesn't wilt the cucumber or avocado.
Tip 2: The honey in the marinade caramelizes quickly, so watch your skillet closely to prevent burning.