Tabasco and Gochujang-Cured Salmon Poke Bowl

Why You’ll Love This Recipe

If you love poke bowls but want something with extra heat and depth, this recipe is for you. The Tabasco and gochujang bring a unique spicy kick, while sesame oil and soy sauce round things out with umami richness. Fresh avocado, spinach, seaweed, and rice provide texture and balance, making this dish both nourishing and indulgent. It’s customizable, quick to prepare, and perfect for a light but filling meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

10 ounces sashimi-grade salmon, cut into ¾-inch cubes, or smoked salmon cut into ¾-inch strips

For the cured salmon:
1 tablespoon Tabasco
1 tablespoon toasted sesame oil
¾ teaspoon gochujang paste
1 teaspoon sesame seeds, preferably toasted

For the poke bowl:
½ red onion, thinly sliced
Flaky sea salt, to taste
1 tablespoon plus 1 teaspoon soy sauce, divided, plus more for serving
2 teaspoons toasted sesame oil, plus more for serving
½ teaspoon granulated sugar
3 ounces baby spinach (about 3½ cups)
3¼ cups cooked white rice
1 avocado, cut into ¾-inch cubes
2 tablespoons crumbled crispy seaweed (such as nori sheets or seaweed flakes)
1 teaspoon sesame seeds, preferably toasted
Shichimi togarashi, to taste (optional)
Tabasco, to taste

Directions

1. In a medium bowl, combine the salmon cubes with Tabasco, sesame oil, gochujang paste, and sesame seeds. Toss gently to coat, cover, and let sit in the refrigerator for 10–15 minutes to absorb flavors.
2. In a separate bowl, toss the sliced red onion with a pinch of sea salt, 1 teaspoon soy sauce, sesame oil, and sugar. Let sit for 5 minutes to lightly pickle.
3. Prepare your poke bowl base by dividing cooked rice among serving bowls.
4. Add baby spinach on one side of the bowl, then arrange marinated salmon, avocado cubes, and pickled onion.
5. Top with crumbled seaweed, sesame seeds, and shichimi togarashi if using.
6. Drizzle with extra soy sauce and sesame oil, and finish with a splash of Tabasco to taste.
7. Serve immediately.

Servings and timing

Servings: 2
Prep time: 20 minutes
Cook time: 10 minutes (for rice, if not already cooked)
Total time: 30 minutes

Variations

• Substitute the salmon with tuna, shrimp, or even tofu for a different protein.
• Use brown rice, quinoa, or cauliflower rice for a lighter or gluten-free base.
• Add extra toppings such as edamame, cucumbers, or pickled ginger for variety.
• For a milder version, reduce the Tabasco and gochujang or omit one of them.

Storage/Reheating

This poke bowl is best eaten fresh, especially since it uses raw salmon. If using sashimi-grade salmon, prepare just before serving and avoid storing leftovers. If made with smoked salmon, the bowl can be refrigerated in an airtight container for up to 1 day. Do not reheat, as poke is meant to be enjoyed chilled or at room temperature.

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure it’s labeled sashimi-grade and fully thawed before use.

How spicy is this poke bowl?

It has a medium level of heat from both Tabasco and gochujang, but you can adjust amounts to your liking.

Can I make this dish vegetarian?

Yes, substitute tofu or tempeh for salmon and keep the other toppings the same.

Is this recipe gluten-free?

Use tamari instead of soy sauce, and ensure your gochujang is gluten-free.

Can I prepare the salmon in advance?

It’s best to marinate and serve immediately, but you can prep the marinade and toppings ahead of time.

What type of rice works best?

Short-grain white rice or sushi rice works best, but jasmine rice can also be used.

Do I need to cure the salmon for long?

No, a short cure of 10–15 minutes is enough for flavor without changing the texture.

Can I use pre-cooked rice?

Yes, pre-cooked or leftover rice works perfectly, just warm slightly before assembling.

What can I use instead of shichimi togarashi?

Crushed red pepper flakes or chili powder can provide a similar spicy kick.

How do I make it less spicy?

Reduce or omit the Tabasco and use just a small amount of gochujang.

Conclusion

This Tabasco and gochujang-cured salmon poke bowl is a vibrant, spicy, and refreshing twist on a classic dish. With bold flavors, fresh vegetables, and a hearty rice base, it’s a balanced meal that’s quick to prepare yet feels special. Perfect for when you want something light but packed with flavor, this poke bowl will quickly become a favorite in your recipe collection.

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