Spicy Salmon Poke Bowl with Coconut Jasmine Rice
A vibrant Hawaiian-inspired poke bowl featuring sushi-grade salmon marinated in sriracha, sesame, and soy sauce, served over creamy coconut jasmine rice. Mango and avocado add fresh sweetness and richness, while jalapeño brings heat. The toasted coconut flakes and black sesame seeds provide textural contrast. Perfect for a light lunch or dinner when you want something fresh, elegant, and satisfying without long cooking times. This version balances spicy, creamy, and fresh elements for a restaurant-quality meal at home.
Ingredients
- 1 pound sushi-grade salmon, patted dry, cubedcooked shrimp or firm white fish1:1pescatarianfish-freeadds shellfish
for a different protein base
- 1 mango, diced
- 1 jalapeño pepper, diced
- 1 avocado, sliced
- 1 tablespoon shallot, minced
- 1 ½ cup jasmine rice, uncooked
- 1 ¼ cup water
- ½ teaspoon salt
- 1 cup coconut milk, full-fat
- 2 teaspoon srirachasambal oelek or other hot sauce1:1spice alternative
adjusts heat level and flavor profile
Full guide → - 2 teaspoon sesame oil
- 2 tablespoon soy sauce
- ¼ cup unsweetened coconut flakes
- scallion, chopped(optional)
- black sesame seeds(optional)
Instructions
- 1
Combine coconut milk, water, and salt in a saucepan and bring to a boil.
- 2
Add jasmine rice, reduce heat to low, cover, and cook for 15 to 18 minutes.
- 3
Whisk together sriracha, sesame oil, and soy sauce in a large bowl.
- 4
Dry salmon with paper towels, cut into half-inch cubes, and add to the sauce bowl.
- 5
Dice mango and jalapeño. Slice avocado. Add mango, avocado, shallot, and jalapeño to the bowl and gently stir.
- 6
Heat a skillet over low heat and toast coconut flakes for a few minutes until golden, stirring frequently.
- 7
Divide rice among bowls, top with salmon poke mixture, and garnish with toasted coconut flakes, black sesame seeds, and scallion.
Tips
Use sushi-grade salmon from a reputable fishmonger and consume the same day for food safety. If unavailable, high-quality frozen sushi-grade salmon thawed properly works well.
Toast coconut flakes separately to prevent burning and achieve even golden color. Watch carefully as they brown quickly over low heat.
Assemble bowls just before serving to prevent the avocado from oxidizing and the rice from cooling too much.
Good to Know
Store leftover salmon poke separately from rice in airtight containers in the refrigerator for up to 1 day. Rice keeps for 3 days. Do not store avocado with poke as it will discolor.
Cook and chill rice up to 1 day ahead. Toast coconut flakes up to 2 days ahead and store in an airtight container. Prepare and marinate salmon poke up to 4 hours ahead, but add avocado just before serving.
Serve chilled or at room temperature. Accompany with extra sriracha, soy sauce, and lime wedges on the side for customization.
Common Mistakes
Do not cut salmon into cubes until just before marinating to avoid excess moisture loss and degradation.
Do not cover the salmon marinating bowl tightly as the air exposure helps flavors develop; use a loose cover or bowl for 30 minutes to 1 hour maximum.
Do not skip drying the salmon thoroughly to prevent water diluting the marinade.
Do not stir the poke mixture aggressively after adding avocado to avoid mashing the delicate fruit.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
for a different protein base
adjusts heat level and flavor profile
Full guide →FAQ
Can I make this ahead of time?
Yes, prepare components separately. Cook rice 1 day ahead, toast coconut flakes 2 days ahead, and marinate salmon up to 4 hours ahead. Add avocado immediately before serving to prevent browning. Assemble bowls fresh for best texture.
What if I don't have sushi-grade salmon?
Use high-quality frozen sushi-grade salmon thawed properly, or substitute with cooked shrimp, yellowtail, or firm white fish like halibut. If using cooked protein, the dish is food-safe but flavor and texture will differ slightly.
How long can I keep prepared poke in the refrigerator?
Store salmon poke and rice separately in airtight containers for up to 1 day. Avocado will brown after 2-3 hours, so add it only before serving. Consume raw fish preparations within 24 hours of preparation for food safety.