Salmon Bites Poke Bowl
Warm caramelized salmon bites served over seasoned rice with fresh vegetables and a creamy spicy drizzle. This cooked salmon poke bowl delivers takeaway-style flavor while being packed with protein and healthy fats, making it a satisfying and approachable way to enjoy more fish at home.
Ingredients
Salmon Bites
Spicy Sauce
Rice
Toppings
Instructions
Marinate the salmon
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Place the salmon cubes into a medium mixing bowl. In a small bowl, stir together the soy sauce, sesame oil, garlic, ginger, maple syrup, and rice vinegar until glossy and well blended. Pour this marinade over the salmon and gently fold with a spoon so every piece is coated without breaking. Let the salmon sit at room temperature for about 10 minutes (this short rest adds flavor without making the fish firm or cured).
Preheat and prepare the air fryer
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Preheat the air fryer to 400°F so it is fully hot before cooking. Lightly brush or spray the basket with oil to prevent sticking and encourage browning. A properly heated basket helps the salmon edges turn lightly golden rather than pale and soft.
Cook the salmon bites
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Arrange half of the marinated salmon cubes in a single layer in the air fryer basket, leaving small gaps between pieces so hot air can circulate. Cook for 6 minutes until the salmon is opaque with lightly caramelized edges and a tender center. Remove carefully with tongs or a spoon and repeat with the remaining salmon (the fish should look glossy and gently firm, not dry).
Make the spicy sauce
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In a small bowl, whisk together the Greek yogurt, mayonnaise, sriracha, honey, sesame oil, and salt until smooth and creamy. Add the water gradually while whisking until the sauce becomes pourable and silky. Taste and adjust salt or heat if needed (the sauce should feel balanced and slightly tangy). Refrigerate until ready to use so it thickens slightly.
Season the rice
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Place the warm cooked sushi rice in a large bowl. Sprinkle over the rice vinegar and salt, then gently fold with a rice paddle or spoon to distribute without mashing the grains. The rice should taste lightly seasoned and fluffy with a soft, slightly sticky texture.
Assemble the poke bowls
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Divide the warm rice between serving bowls and arrange the salmon bites over the top. Add the cucumber, diced avocado, and scallions around the salmon so each bowl has color and contrast. Drizzle generously with the spicy sauce and finish with toasted sesame seeds. Serve while the salmon and rice are still warm for the best texture.
Note
If your salmon pieces vary in size, remove smaller cubes first to prevent overcooking while larger pieces finish. The spicy sauce can be made up to 3 days ahead and stored chilled. Cooked salmon keeps well for 2 days refrigerated and can be gently reheated or enjoyed cold in meal prep bowls. Brown rice or quinoa can replace sushi rice if preferred, though they will be less sticky
SALMON
