01 -
Cook jasmine white rice according to package instructions. Use an Instant Pot for ease, or prepare on the stovetop as preferred.
02 -
Make spicy chipotle mayo if not using store-bought. Mix regular mayo with your favorite hot sauce, or use a pre-made recipe. Prepare in advance, if needed.
03 -
Thinly slice cucumbers and toss with coconut aminos, sesame oil, and a sprinkle of salt and pepper. Set aside to allow flavors to merge.
04 -
Using a sharp knife, cut raw sashimi-grade salmon into 1-inch cubes. Ensure all pieces are evenly sized.
05 -
Dice the mango, slice avocado, radishes, and jalapenos into thin pieces for even distribution in the bowls.
06 -
Divide cooked rice evenly into two bowls. Top with cubed salmon, cucumber salad, diced mango, sliced avocado, radishes, and jalapeno. Garnish with nori, pickled ginger, and optional toppings like cilantro and green onions. Drizzle with spicy mayo and any leftover cucumber marinade for added flavor.
07 -
Once assembled, serve immediately and enjoy your fresh and vibrant salmon poke bowls.