Spicy Salmon Poke Bowl with Crispy Chips
Raw salmon marinated in a ginger-soy-sriracha glaze served over rice with crispy taro chips, fresh apples, and cherry tomatoes. Ready in 15 minutes—no cooking the fish.
- Total time
- 15 min
- Servings
- 2
- Calories
- 480
- Protein
- 38g
freshlightjapanesesalmoncrispytenderjuicyweeknight
Ingredients
- 1 lb sushi-grade salmon, cut into 1-inch cubes
- 3 tbsp soy sauce
- 1.5 tbsp sriracha
- 1 tbsp fresh ginger, minced
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cups cooked sushi rice, warm or room temperature
- 1 cup taro chips
- 1 cup cherry tomatoes, halved
- 1 medium apple, thinly sliced
Instructions
- 1
Whisk soy sauce, sriracha, ginger, rice vinegar, and sesame oil in a small bowl until combined.
- 2
Add salmon cubes to the marinade and gently toss to coat evenly.
- 3
Let sit for 5 minutes while flavors meld. Stir gently halfway through.
- 4
Divide rice between two bowls and top with marinated salmon and its liquid.
- 5
Arrange taro chips, cherry tomato halves, and apple slices around the salmon.
- 6
Serve immediately while chips are crispy and salmon is cool.
Tools you’ll need
- small mixing bowl
- whisk
- two serving bowls
- spoon
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