Spicy Mayo Salmon Poke – 辣梅奥三文鱼盖饭

A wholesome bowl of goodness, poke bowls are nourishing, tasty, and a whole lot of fun to make too! We created a spicy mayo version of this dish for you the guys who like salmon and spice at the same time.

For fuller flavors, we cut the salmon into nice chunks of ¾ inches, and mixed it all with our spicy mayo sauce. We used Kinmemai Better Brown for it’s excellent quality. With the rice polishing technology used, you can now enjoy a fine texture while preserving all its vitamins and nutrients.

Mouth watering goodness at it’s best, sprinkle seaweed flakes, black and white sesame seeds on top and done!

#themeatmensg #simple #delicious #kinmemairice #kinmemairicehk #betterbrown #pokebowl #spicysalmon

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  • Servings: 2

  • Time: 45 minutes

  • Skill: Easy


  1. 200g Kinmemai better brown rice with 300ml water

  2. 500g sashimi salmon (cut into ¾ inch cubes)

  3. 3 stalks spring onions (chopped)

  4. 2 avocados

  5. Black and white sesame seeds

  6. Chopped seaweed flakes

  7. Lemon zest

Spicy Mayo sauce:

  1. 2 tbsp Japanese mayonnaise

  2. 1 tbsp sriracha sauce (adjust to preference)

  3. ½ tbsp sambal (adjust to preference)

  4. 1½ tbsp soy sauce (adjust to preference)

  5. Dash of Togarashi powder (optional)


  1. Cook 200g Kinmemai better brown rice with 300ml water.

  2. Firm up 500g sashimi salmon in the freeze before cutting it into ¾ inch cubes.

  3. De-skin avocados and cut into cubes. Squeeze some lemon juice if you doing it in advance to stop them from browning.

  4. Mix together ingredients for spicy mayo sauce.

  5. Drizzle spicy mayo sauce over the salmon cube and add some chopped spring onions. Mix well and set aside for 10 minutes in the fridge.

  6. Serve salmon over Kinmemai brown rice along with avocados and spring onions. Sprinkle chopped seaweed flakes, black and white sesame seeds on top. Grate lemon zest over salmon.

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