Salmon Poke Bowl
Poke is a Hawaiian bowl we love for its contrasts: slightly warm rice, cool tender fish, creamy avocado and crunchy cucumber. We marinate the salmon for just 10–15 minutes, long enough for the soy to season it but not long enough to change its texture. And the golden rule: the fish must be safe to eat raw.
- Prep
- 25 min
- Cook
- 15 min
- Rest
- 25 min
- Total
- 1 h 5 min
- Servings
- 4
- Level
- Easy
- Per serving
- 680 kcal
Ingredients
For the rice
For the salmon
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What to use instead
Tuna of the same quality works in place of salmon, or use pan-fried tofu for a vegetarian bowl.
To serve
Makes: 4 bowls
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Cook the rice
Rinse the rice in cold water 4–5 times, until the water is nearly clear. Add the 360 ml water, bring to a boil, cover and cook over the lowest heat for 12 minutes. Take off the heat and leave covered for another 10 minutes.
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Step 2: Season the rice
Dissolve the sugar and salt in the vinegar. Transfer the rice to a wide bowl, pour over the seasoning and fold it in with cutting strokes of a spatula so you don’t crush the grains. Cool to room temperature; hot rice will start to cook the fish.
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Step 3: Marinate the salmon
Cut the chilled salmon into 2 cm cubes. Toss with the soy sauce, sesame oil, ginger and thinly sliced spring onions. Refrigerate for 10–15 minutes, no longer.
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Step 4: Prepare the toppings
Boil the edamame for 3 minutes and rinse under cold water. Slice the avocado, cut the cucumber into thin half-moons and snip the nori into thin strips with scissors. Stir the mayonnaise and sriracha together.
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Step 5: Build the bowls
Divide the rice between bowls. Arrange the salmon, avocado, cucumber and edamame on top in sections. Drizzle with the spicy mayo, sprinkle with sesame seeds and nori and serve right away.
Tips & variations
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Tip
For eating raw, buy salmon that has been frozen for at least 7 days at −20 °C (−4 °F) or colder, which kills any parasites. Ask your fishmonger, and keep the fish in the fridge until the last minute.
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Swap
Tuna of the same quality works in place of salmon, or use pan-fried tofu for a vegetarian bowl.
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Variation
Add diced mango, pickled ginger or sliced radish; poke loves bright, crunchy extras.
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Storage
Assemble poke just before serving. Don’t keep marinated salmon in the fridge for more than a few hours.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 680 kcal | 2,720 kcal |
| Protein | 30 g | 120 g |
| Fat | 30 g | 120 g |
| Carbohydrates | 69 g | 276 g |
Approximate values calculated from standard ingredient data.
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