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Tabasco and Gochujang-Cured Salmon Poke Bowl

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A spicy, flavorful poke bowl featuring sashimi-grade salmon cured with Tabasco, gochujang, and sesame oil, served with fresh toppings like avocado, spinach, seaweed, and rice for a vibrant and balanced meal.

Ingredients

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

1 tablespoon Tabasco

1 tablespoon toasted sesame oil

¾ teaspoon gochujang paste

1 teaspoon sesame seeds, preferably toasted

½ red onion, thinly sliced

Flaky sea salt, to taste

1 tablespoon plus 1 teaspoon soy sauce, divided

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 (nori sheets or seaweed flakes)

1 teaspoon sesame seeds, preferably toasted

Shichimi togarashi, to taste (optional)

Extra Tabasco, to taste

Instructions

  1. In a medium bowl, combine salmon cubes with Tabasco, sesame oil, gochujang paste, and sesame seeds. Toss gently, cover, and refrigerate for 10–15 minutes.
  2. In another bowl, toss sliced red onion with sea salt, 1 teaspoon soy sauce, sesame oil, and sugar. Let sit for 5 minutes to lightly pickle.
  3. Divide cooked rice among serving bowls.
  4. Add spinach, marinated salmon, avocado, and pickled onion to each bowl.
  5. Top with crumbled seaweed, sesame seeds, and optional shichimi togarashi.
  6. Drizzle with extra soy sauce, sesame oil, and a splash of Tabasco to taste.
  7. Serve immediately.

Notes

Use sashimi-grade salmon for safety if serving raw.

Smoked salmon can be substituted for convenience.

For gluten-free, replace soy sauce with tamari and ensure gochujang is gluten-free.

Best served fresh; raw salmon should not be stored.

Nutrition

Find it online: https://familydinnercooking.com/tabasco-and-gochujang-cured-salmon-poke-bowl/