Swicy Poke-Inspired Salmon Bowls
with Ginger Rice, Sesame Seeds, Spicy Mayo, Pickled Veggies & Slaw
- Eggs
- Soy
- Wheat
- Sesame
- Fish
- Milk
This delicious and swicy (that's sweet + spicy) Hawaiian-inspired bowl is loaded with taste bud–tingling flavors and textures! Fluffy scallion rice cradles soy-ginger-marinated salmon, seared to perfection; crisp and tangy radish and cucumber pickles; and cabbage-carrot slaw. It's all drizzled with spicy mayo and sprinkled with sesame seeds for a crackly crunch.
Ingredients
5 teaspoon
Rice Wine Vinegar
4 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
2 unit
Mini Cucumber
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
4 ounce
Red Cabbage and Carrot Mix
1 tablespoon
Sesame Seeds
(Contains: Sesame)
3 unit
Radishes
1 unit
Lime
2 unit
Scallions
¾ cup
Jasmine Rice
1 thumb
Ginger
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
1.5 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger.
-
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add scallion whites and half the ginger; cook, stirring frequently, until fragrant, 1 minute.
-
Add rice, 1¼ cups water (2¼ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
-
Keep covered off heat until ready to serve.
-
While rice cooks, quarter lime. Trim and halve radishes; thinly slice into half-moons. Trim and halve cucumbers lengthwise; slice crosswise into ¼-inch-thick half-moons.
-
In a medium bowl, whisk together sweet soy glaze, remaining ginger, and juice from half the lime.
-
Pat salmon* dry with paper towels.
-
Using a sharp knife, slowly cut between flesh and skin a ½ inch at a time, being careful not to cut into flesh, until skin is fully removed from fish. Discard skin.
-
Dice salmon into 1-inch pieces. Transfer to bowl with soy-ginger marinade. Stir to combine. Set aside to marinate until Step 6.
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In a second medium microwave-safe bowl, combine vinegar, 1 tsp sugar (2 tsp for 4 servings), a splash of water, a pinch of salt, and pepper. Stir in radishes; cover with plastic wrap. Microwave until radishes are tender and bright pink, about 1 minute.
-
Carefully remove plastic wrap and stir. Let cool for 4-5 minutes.
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Once radish mixture has cooled, stir in cucumbers. Set aside to pickle, stirring occasionally.
-
In a third medium bowl, combine cabbage and carrot mix, ½ tsp sugar, and juice from one lime wedge (1 tsp sugar and juice from two lime wedges for 4 servings). Season generously with salt and pepper.
-
Heat a large drizzle of oil in a large pan over medium heat. Remove salmon from marinade one piece at a time, allowing excess marinade to drip off, and add to hot pan (discard remaining marinade). Cook, turning occasionally, until lightly browned on all sides and cooked through, 4-6 minutes (you may need to cook in batches for 4). TIP: Be very gentle when flipping your salmon. If it begins to flake or fall apart, don't fret—it'll still be delicious!
-
Fluff rice with a fork.
-
Divide rice between plates; top with salmon, pickled veggies, and slaw. Drizzle with spicy mayo. Garnish with sesame seeds and scallion greens. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The soy-ginger marinade and spicy mayo create a vibrant, restaurant-quality bowl that many customers called a new favorite 🍲. Some found the pickled radishes too sharp or earthy; the cucumbers and slaw were more universally enjoyed.
- Ease of prep: This bowl has many components and takes longer than the listed time — most reviewers noted it felt closer to an hour, especially with skinning and dicing the salmon.
- Suggestions: Skip microwaving the radishes and let the cucumbers pickle longer for better flavor; one reviewer found skipping the microwave step made the pickled veggies much better. Try air-frying or broiling the salmon instead of pan-searing to avoid sticking and reduce splatter from the sugary glaze.
- Leftovers: The bowl kept well and tasted great cold the next day, making it an excellent make-ahead lunch.
- Salmon prep: Removing the skin from raw salmon was the most-cited challenge — pouring boiling water over the skin first makes it peel off easily, saving significant time and effort.
- Portions: Several reviewers felt there was too much slaw and rice relative to the salmon; reduce the slaw or add extra salmon to better balance the bowl.
Reviews from our home cooks
Although this recipe took a bit longer to make with lots of clean up, I had the time tonight. I LOVED that all the ingredients worked so well together in the end. The marinated salmon was great, the scallion ginger rice so flavorful. This is a really nice summer recipe with the cool crunch of the slaw and pickled veg. The spicy mayo is the perfect topper! I have leftovers for tomorrow night dinner! The picture didn't match the last instructions; it wasn't an issue for me.
Alex: more moving parts than normal and prep takes awhile, the taste was really good, I liked a bit of charing on the salmon, would love if there was a way to cut down on the number of bowls, great recipe - literally homemade poke. Diane: did not like salmon charred, imagined this more like a poke bowl than how it ended up being. Josie: faiyur recipe 🔥, no further changes
The salmon was delicious 10/10. The cucumbers and radishes were good. The cabbage salad was not good 0/10, too bland and purple cabbage is better cooked while green cabbage is good raw. I air fried the salmon at 400 for 7 minutes and it stayed intact and everyone loved it. I added furikake to the rice. The spicy mayo was great. I will definitely get/make this again.
Got a delightful dish. All the flavor components blend together perfectly and the extra dressing ties it all together with a final tangy finish. I can't say it's a favorite just because of how long it takes to make and clean up, but it's still one of the best meals I've had thus far
We were really surprised by this one by just how much we enjoyed it! We knew looking at the ingredients it would be something we liked, but it was even better than expected and we'll definitely order it again. My only nitpick is there's never enough rice wine vinegar for the veggies, but oh well, I can buy extra to keep on hand.
Salmon fell apart extremely easily, wonder if leaving the skin on or larger pieces would've helped keep its integrity. I added crispy onions and avocado to make it feel closer to a poke bowl. Could be fun if this was made to be a BYO with a bunch of additional toppings to help curate your perfect poke-inspired bowl!
We loved the flavors and the amazing variety of vegetables! It was also very neat to have the salmon in bite-sized cubes! It took a little too long to make though...
This should be BEST SELLER! Amazing flavors and the salmon didn't taste fishy. I would eat this meal every week! Yum
This is very tasty and easy to make! I plan to put this in my "cook again" pile
My first time to have poke so I'm not sure what it's supposed to be like. That jasmine rice doesn't work for me. I think I'd like it a lot better if it was seasoned sushi rice and maybe sprinkle on a little furikake. Otherwise the ingredients work.
