Spicy Ginger Mango Salmon Bowls (Print Version)
Vibrant salmon cubes with spicy ginger sauce, sweet mango, and fresh vegetables over jasmine rice - a restaurant favorite made simple.
# Ingredients:
→ Ginger Chili Sauce
01 -
2 medium dried anaheim peppers
02 -
2 tablespoons grated fresh ginger
03 -
1 tablespoon minced fresh garlic
04 -
1/3 cup rice vinegar
05 -
1/4 cup soy sauce
06 -
1/4 cup coconut sugar (or brown sugar)
07 -
1/4 cup sesame oil
08 -
Salt and pepper to taste
→ Poke Bowls
09 -
1 lb fresh salmon, cut into 1-in cubes
10 -
2 cups hot cooked jasmine rice
11 -
1 medium cucumber, halved lengthwise and thinly sliced
12 -
6 small radishes, thinly sliced
13 -
2 medium mangos, pit and skin removed and diced into 1-in cubes
14 -
2 medium avocados, pit removed and diced into 1-in cubes
15 -
Sliced green onions, fresh cilantro, and sesame seeds for topping
# Steps:
01 -
Place anaheim peppers in a medium bowl. Pour hot water over them and let soak 10 minutes until softened.
02 -
Place softened anaheim peppers, ginger, garlic, vinegar, soy sauce, and sugar in a blender. Blend on medium speed while drizzling sesame oil through the top. Once oil is added, increase speed to high and blend until sauce is smooth. Refrigerate until ready to use.
03 -
Toss salmon cubes with 1/4 cup ginger sauce in a medium bowl. Set remaining sauce aside. Let salmon marinate in ginger sauce for 20 minutes.
04 -
Divide jasmine rice between 5 serving bowls. Top each bowl with marinated salmon, cucumber, radishes, mango, and avocado. Drizzle ginger chili sauce over top of each bowl and garnish with green onions, cilantro, and sesame seeds. Serve immediately.
# Notes:
01 -
This homemade poke bowl costs a fraction of restaurant versions while delivering the same fresh, vibrant flavors.
02 -
For best results, use the freshest salmon available from a trusted seafood counter.