Firepower Salmon Poké

My last nomadic-esque stint in Chicago ignited a massive fire in my heart for poké. There happened to be a poké joint near where I was staying and after one bowl I was hopelessly devoted. Why wouldn’t I be? Poké is essentially a sushi/salad hybrid. You can get marinated fish of your choice served over either greens or rice with all the accoutrements your heart could desire.

Poké was something I couldn’t get enough of, but dropped from my diet after moving back to South Carolina. And then Queer Eye season 2 happened, and resident culinary cutie Antoni made poké. In that moment all I could think was, “wait why the Hell am I not making poké at home?! I love that stuff! So one binge watching session and trip to the grocery store later, here we are.

There are so many things that make this dish great. One, the health benefits are fantastic. Two, you are not required to cook anything. Three, the spicy mayo sauce on top gives this bowl its name and doesn’t disappoint. Four, it is surprisingly filling. Five, it is highly customizable so you can have the perfect experience. And six, YOU DON’T HAVE TO COOK ANYTHING. Seriously though, give it a shot, and you’ll find yourself as addicted to the stuff as I am.

Poké Base Ingredients:

  • 1 lb good quality/sushi-grade salmon cut into bite sized pieces (feel free to use tuna or even imitation crab if that’s more your speed)
  • Mixed greens or cooked rice
  • 1/2 cup mayonnaise
  • 3 tbsp soy sauce
  • 1/4 tsp sesame oil
  • 1-2 tbsp either sambal/sriracha
  • 1 tbsp honey/agave


All are optional, mix and match to create your perfect bowl!

  • Edamame
  • Sliced avocado
  • Sliced cucumber
  • Thinly sliced serrano (or jalapeno for less heat) chili
  • Sambal/sriracha
  • Sesame seeds
  • Green onion
  • Chia seeds
  • Raw or fried shallots (recipe below)
  • Seaweed salad if you can find it

In a medium bowl massage two tbsp of the soy sauce and sesame oil into the salmon. Refrigerate for 30 minutes to an hour. Combine the mayonnaise, remaining soy sauce, sambal, and honey. Adjudt seasonings to taste.

Now for the assembly: if you’re using greens add them and salmon into your bowl, followed by a tbsp of the spicy mayo, adding more if necessary. If you are using rice toss the fish woth the mayo and add it on top of the rice. Then simply top with all the desired toppings.

Fried shallots for topping:


  • 1 medium shallot, halved and sliced
  • 1 cup all purpose flour
  • 1 egg
  • 1/2 tsp each salt and pepper
  • Oil for frying

Heat your oil to 375 degrees. Mix the flour, salt, and pepper in one bowl. Beat the egg in another. Dip your shallot slices in the flour, and then the egg, and back into the flour. Drop in the oil and allow to fry until the batter becomes golden-brown, about two to three minutes. When fresh out of the oil hit the shallot with a pinch of salt.

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