Spicy Salmon Poke Bowl
A cold, composed poke-style rice bowl — flaked cooked salmon and boiled egg over rice, with sharp gherkins, a spicy sriracha-Kewpie drizzle, spring onion and black sesame. Served chilled, no cooking needed.
- 640
- kcal
- 40g
- protein
- 48g
- carbs
- 28g
- fat
- 2g
- fiber
- 15 min
- time
Method
Make the spicy mayo
Mix the Kewpie mayo and sriracha into a smooth sriracha-Kewpie sauce. Adjust the sriracha to taste.
Build the base
Spoon the cooked rice into a bowl. Flake the cooked salmon fillet, flaked over one side.
Add the toppings
Add the boiled egg, halved halved, and the gherkins, sliced, alongside the salmon.
Dress and finish
Drizzle over the spicy mayo, then scatter with the spring onion, sliced and black sesame seeds.
Notes
Around 640 kcal and 40g protein per serving (the sriracha-Kewpie is the main calorie variable — mayo-based). Naturally lactose-free. Served COLD — chilled rice, cold flaked salmon and cold egg, poke-style. A no-cook assembly (beyond boiling the egg and having cooked salmon) — a great use for a leftover cooked salmon fillet straight from the fridge, no reheating. The gherkins are the sharp, acidic element that cuts the rich salmon and creamy mayo — the same trick as the flaked salmon & gherkin bowl. Keep the Kewpie to ~1 tbsp to control the calories; loosen with a little water or lemon if you want more drizzle for less mayo. Light on veg/fibre as built — add cucumber, edamame or a green alongside to round it out. Your own improvised bowl.