Have you heard of the Poke bowl? (pronounce as poh-KAY) It’s THE hottest healthy meal in a bowl of the moment! The Poke bowl is traditionally from Hawaii, where the word ‘poke’ means -to cut crosswise into pieces- in Hawaiian. Also from it’s origin it’s typically made with raw tuna fish, cut crosswise (duh) into smaller cubes, spiced up with different ingredients such as soy sauce, spring onions, sesame oil and Shichimi Togarashi powder, a Japanese spice mixture.
If you are not already mouthwatering, I don’t know what will. It’s totally up to you how you want to make your variations on the poke bowl, the combinations are endless, switch salmon instead, add different flavours and veggies to your liking. All of this is often served over fluffy white rice, but also here it’s open to interpretation. If you want to cut carbs, eat the fish over a bed of green salad, or replace the white rice with brown rice or even quinoa.
I created a really simple version with fresh wild caught salmon for the healthy fats and extra smoothness. Paired with radish and creamy avocado. Make sure to get your hands on the highest quality of sashimi grade salmon. If you are not sure, simply ask your fish guy for advise. As we are eating raw fish here, it would be a bad experience after eating this beautiful dish to be left with an awful food poisoning. Ok back to the good stuff, let’s make our Hawaiian Salmon Poke Bowl 🙂
Hawaiian Salmon Poke Bowl
- 1/4 cup tamari (gluten-free soy sauce)
- 1 Tbsp. rice vinegar
- 1 Tsp. sesame oil
- 1 tsp. mirin
- 1/4 tsp. sriracha sauce (the best hot sauce!)
- 1 cup cooked sushi rice (or replace with quinoa or brown rice)
- 200 gr. high quality fresh salmon, cut into cubes
- 1 avocado, cut in slices
- 4 radishes, thinly sliced
- 1 spring onion, sliced for serving
- a sprinkle of black roasted sesame seeds for serving
- In a bowl, add tamari or soy sauce, vinegar, sesame oil, and sriracha and whisk together until smooth.
- Cook the rice according to the pack.
- Toss salmon with the sauce mixture.
- Serve the cooked rice over the bowl and add the salmon mixture.
- Cut avocado in slices and thinly slice the radishes.
- Sprinkle with spring onions and sesame seeds.
- You can always swap vegetables with other types such as cucumber and carrot sticks or yummy edamame beans.