Better Than Takeout Salmon Poke Bowl

Fresh Salmon Poke Salad made from scratch at home. In this video, I walk you through how to safely prepare and cube raw salmon, do a quick salt and sugar cure for better texture, and build a balanced bowl with rice, avocado, green onions, fried garlic, sesame, and seaweed salad. If you’ve ever wanted to make restaurant-quality poke at home without spending $18 a bowl, this method makes it simple, affordable, and incredibly fresh. We’ll cover: • How to choose salmon for poke (why I use farmed Atlantic) • Checking for pin bones • Why curing improves texture and flavor • Proper knife technique for clean cubes • How to keep raw fish cold and safe • Making a spicy Sriracha aïoli with shichimi togarashi • Frying garlic for crunch and texture • Building a balanced poke bowl at home Recipe: Salmon Poke Salad Step 1: Quick Cure the Salmon Ingredients for the Cure 1 cup kosher salt 1 cup organic cane sugar 2 to 3 pounds farm-raised Atlantic salmon, skin removed and pin bones checked Instructions In a bowl, mix together the kosher salt and sugar until evenly combined. Place the salmon pieces on a tray or baking sheet. Generously coat both sides of the salmon with the salt and sugar mixture. Make sure the surface is evenly covered. Transfer to the refrigerator and let cure for 1 hour. After 1 hour, rinse the salmon thoroughly under cold running water to remove the cure. Pat completely dry with paper towels. The salmon should feel noticeably firmer to the touch. It is now ready to portion and cube for poke. This is one of my favorite meals to make because it’s fresh, clean, and easy to prepare ahead of time. You can even cure and freeze portions so you always have salmon ready to go. Step 2: Spicy Sriracha Aïoli Ingredients ¾ cup homemade mayonnaise (or Japanese Kewpie mayonnaise) 1 tablespoon Sriracha ½ tablespoon shichimi togarashi Instructions In a small bowl, combine the mayonnaise, Sriracha, and shichimi togarashi. Whisk until smooth and fully incorporated. Taste and adjust the heat level to your preference. Add more Sriracha for spice or more mayonnaise for a creamier, milder sauce. This aïoli should be creamy with a balanced heat — not overpowering. The togarashi adds subtle depth and texture, while the Sriracha provides the primary spice. Set aside until ready to assemble. Step 3: Cube and Season the Salmon Instructions Using a long slicing knife, cut the cured and dried salmon into even cubes, approximately ½-inch by ½-inch. Transfer the cubed salmon to a chilled mixing bowl. Spoon in the prepared spicy Sriracha aïoli and gently fold to coat. Add enough aïoli to achieve your preferred consistency. The salmon should be well-coated but not drowning in sauce. For this style of poke, I prefer it slightly heavier on the sauce. It creates a richer bite and contrasts nicely with the rice and fresh garnishes. Keep chilled until ready to assemble. Step 4: Assemble and garnish with any ingredients you like. I chose fried garlic, seaweed salad, furikake seasoning, avocado, and white sesame seeds. Step 4: Cook the Rice Rinse medium-grain Nishiki rice under cold water, stirring gently, until the water runs clear. Drain well. Transfer to a rice cooker and add water using a 1:1.25 ratio (for example, 2 cups rice to 2½ cups water). Cook on the standard setting, about 20 minutes. Once finished, gently fluff with a fork or rice paddle to separate the grains. These are my top kitchen tools that I use every week. Each one earns its place in my home kitchen, and I’ve linked them below so you can easily shop what I actually use. Disclosure: These are Amazon affiliate links, which means I may earn a small commission at no extra cost to you. I only recommend tools I actually use in my own kitchen. Thanks for supporting Gather at Our Table! Wusthof Chef Knife & Steel https://amzn.to/4r5fmU6 https://amzn.to/4aBeZeh Opinel Le Petit Chef Knife Set For Kids https://amzn.to/46HSwKc Lodge Cast Iron Pan https://amzn.to/4ktRqYe Oxo Wood Spoons https://amzn.to/3ZX5yj4 Boos Block Cutting Board https://amzn.to/3MnbQ8x Welcome to Gather At Our Table, a warm, family centered cooking channel where simple, bright, delicious recipes come to life. I’m Reggie Powell, a former Chef, sharing the meals we make together in our home kitchen. Here you’ll find easy recipes, family friendly meals, cozy baking, and quick kitchen tips designed to help you cook with confidence. Every video is crafted to be simple, doable, and full of flavor. 👉 Subscribe to cook with us every week and gather around our table for simple, bright recipes the whole family will love. Chapters: 00:00 Intro 00:12 salmon prep 00:52 curing salmon 01:23 rinsing and dicing salmon 01:53 freezing tip 02:02 spicy aioli 02:42 cooking rice 02:52 avocado prep 03:04 green onion prep 03:16 fried garlic 03:45 plating poke salad 04:11 thanks for watching! 🔔 Turn on notifications so you never miss a new recipe.