Emily Mariko Salmon Rice Recipe with Raw Salmon
Emily Mariko Salmon Rice Recipe with Raw Salmon is a easy Japanese recipe that serves 2. 620 calories per serving. Recipe by Soy // FoodWithSoy on YouTube.
Prep: 12 min | Cook: 1 min | Total: 23 min
Cost: $13.63 total, $6.82 per serving
Ingredients
- 200 g Sushi-Grade Salmon (cut into ½‑inch cubes; keep cold until used)
- 2 tbsp Soy Sauce (low‑sodium preferred)
- 1 tbsp Sriracha (adjust to desired heat level)
- 2 tbsp Japanese Mayonnaise (Kewpie style, optional for extra creaminess)
- 1 cup Cooked Short-Grain Rice (warm before serving)
- 0.5 piece Avocado (peeled, pitted, and diced)
- 1 sheet Nori Seaweed Sheet (cut into thin strips)
- 1 tsp Sesame Oil (adds nutty aroma)
- 1 tsp Sesame Seeds (toasted)
- 1 tbsp Green Onion (thinly sliced, optional garnish)
- 1 piece Ice Cube (used only for quick thawing, discard after)
Instructions
Quick Thaw Salmon
Place the salmon fillet in a microwave‑safe dish, add an ice cube on top, and microwave on low power for about 15‑20 seconds until just softened but not cooked.
Time: PT30S
Cube the Salmon
Using a sharp chef's knife, cut the salmon into uniform ½‑inch cubes and transfer to a mixing bowl.
Time: PT2M
Prepare the Sauce
In a small bowl whisk together soy sauce, sriracha, Japanese mayo, and sesame oil until smooth.
Time: PT2M
Marinate the Salmon
Pour the sauce over the cubed salmon, gently toss to coat, and let sit for 5 minutes.
Time: PT5M
Warm the Rice
Place the cooked rice in a microwave‑safe bowl and heat on high for 1 minute, then fluff with a fork.
Time: PT1M
Assemble the Bowl
Divide the warm rice between two serving bowls. Top with the marinated salmon, diced avocado, nori strips, toasted sesame seeds, and sliced green onion.
Time: PT2M
Nutrition Facts
- Calories
- 620
- Protein
- 30g
- Carbohydrates
- 45g
- Fat
- 28g
- Fiber
- 5g
Dietary info: Pescatarian, Gluten-Free (use tamari), Dairy-Free
Allergens: Fish (salmon), Egg (mayonnaise), Soy (soy sauce, sriracha), Sesame
Ingredient Substitutions
- Instead of Sushi-Grade Salmon: Tuna (sashimi grade), Cooked salmon
- Instead of Soy Sauce: Tamari
- Instead of Sriracha: Gochujang, Chili garlic sauce
- Instead of Japanese Mayonnaise: Regular mayo, Vegan mayo
- Instead of Cooked Short-Grain Rice: Sushi rice, Brown rice
- Instead of Avocado: Edamame, Cucumber
- Instead of Nori Seaweed Sheet: Shredded lettuce
- Instead of Sesame Oil: Olive oil (less flavor)
- Instead of Sesame Seeds: Chopped peanuts
- Instead of Green Onion: Chives
Equipment Needed
- Microwave (optional)
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Spatula or Spoon
- Serving Bowl
- Rice Cooker or Pot (optional)
Critical Steps — Do Not Skip
- Thaw salmon just enough to cut without cooking it.
- Cut salmon into uniform cubes for even texture.
- Mix sauce thoroughly to ensure even flavor distribution.
- Limit marination to 5 minutes to keep fish firm.
- Assemble and serve immediately to preserve freshness.
Chef Tips from the Video
- Chill the mixing bowl before adding salmon to keep the fish cold.
- Toast sesame seeds briefly in a dry pan for extra nuttiness.
- For extra heat, drizzle a few drops of sesame oil infused with chili flakes just before serving.
Troubleshooting
Salmon looks gray or has a strong fishy odor.
The fish is not fresh; discard and use sushi‑grade salmon with a mild scent.
Rice is soggy or clumped.
Rinse rice before cooking and fluff with a fork after heating; avoid over‑cooking.
Sauce is too salty.
Add a splash of rice vinegar or a pinch of sugar to balance; reduce soy sauce next time.
Storage
Refrigerator: Store leftover salmon and sauce separately in airtight containers for up to 24 hours.
Freezer: Do not freeze after the salmon has been cubed and marinated; raw cubed salmon can be frozen for up to 1 month if kept dry.
Room temperature: Only safe for 1 hour at room temperature; discard if left longer.
Make-Ahead Tips
- Prepare the sauce a day ahead and store in a sealed jar.
- Cube the salmon and keep it chilled; add sauce right before serving.
- Pre‑cook rice and reheat quickly when ready to assemble.
Frequently Asked Questions
What is the cultural significance and history of spicy salmon poke in Japanese cuisine?
Poke originated in Hawaii, heavily influenced by Japanese sashimi techniques brought by Japanese immigrants. The spicy salmon version blends traditional soy‑based seasoning with modern hot sauces, reflecting the fusion nature of contemporary Pacific Rim cooking.
What are the traditional regional variations of salmon poke in Japanese‑inspired dishes?
In Japan, raw fish is often served as sashimi with simple soy‑wasabi dressing. Hawaiian poke adds sesame oil, green onions, and chili. The spicy salmon poke on this channel adds Japanese mayo and sriracha, creating a creamy‑spicy twist unique to modern fusion.
How is spicy salmon poke traditionally served in Hawaiian and Japanese fusion restaurants?
It is typically presented over a bed of short‑grain rice, topped with avocado, seaweed, and toasted sesame seeds, just like the bowl in this recipe. Some places also serve it in a lettuce cup or with a side of pickled ginger.
What occasions or celebrations is spicy salmon poke associated with in Hawaiian‑Japanese fusion culture?
Poke bowls are popular for casual gatherings, beach picnics, and health‑focused meals. They are also served at luau‑style parties where fresh seafood and vibrant flavors are celebrated.
What authentic ingredients are essential for a traditional Japanese‑style salmon poke and what are acceptable substitutes?
Authentic ingredients include sushi‑grade salmon, soy sauce, sesame oil, and nori. Acceptable substitutes are tuna for the fish, tamari for gluten‑free soy sauce, and regular mayo if Japanese mayo is unavailable.
What other Japanese or Hawaiian dishes pair well with spicy salmon poke?
Pair it with miso soup, edamame, seaweed salad, or a side of pickled cucumber. A light cucumber‑ginger salad balances the heat, while a cup of green tea complements the flavors.
What are the most common mistakes to avoid when making spicy salmon poke at home?
Common errors include over‑marinating the salmon, using non‑sushi‑grade fish, and overheating the fish in the microwave. Keep the marination short, use fresh quality fish, and microwave only enough to soften the ice.
Why does this recipe use Japanese mayonnaise instead of regular mayonnaise?
Japanese mayo (Kewpie) contains egg yolks and a hint of rice vinegar, giving a richer, slightly sweet flavor that blends better with soy and sriracha, creating a smoother, umami‑forward sauce.
Can I make the spicy salmon poke ahead of time and how should I store it?
Yes, you can prepare the sauce and cube the salmon up to 12 hours ahead; keep them separate in airtight containers in the refrigerator. Assemble the bowl just before eating to keep the avocado fresh and the rice from getting soggy.
What does the YouTube channel FoodWithSoy specialize in?
The YouTube channel FoodWithSoy focuses on quick, flavorful Asian‑inspired home cooking, often highlighting soy‑based sauces, simple techniques, and creative twists on classic dishes.
How does the YouTube channel FoodWithSoy's approach to Japanese‑inspired cooking differ from other Asian cooking channels?
FoodWithSoy emphasizes minimalist ingredient lists, budget‑friendly sourcing, and playful experimentation (like using a microwave ice hack), whereas many other channels stick to traditional, more elaborate preparations.
Last updated: August 31, 2026
