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Salmon Poke Bowl

Name: Salmon Poke Bowl
Prep time: 20 min
Cook time: 10 min
Ingredients: 400 grams Salmon (sashimi grade, cubed); 2 qty Cucumber (cubed); 2 qty Avocado (cubed); 1 cup Edamame (cooked and shelled ); 1 qty Red Onion (diced ); 2 stalk Spring Onions; 4 cups Sushi Rice; 2 tbsp Rice Vinegar; 1 tbsp Lime Juice; 1 tbsp Soy Sauce; 1 tsp Sesame Oil; 1 tbsp Ginger (minced); 1 tbsp Garlic (minced); 1 sheet Nori (seaweed); 1 tbsp Furikake (rice seasoning ); 1 tbsp Tobiko (fish roe)

Recipe by

Trish yee

Poke bowl originated from Hawaii where chunks of raw fish are marinated in sweet salad sauce topped with ingredients such as tobiko, seaweed, sesame seeds etc over sushi rice.

Many might have mistaken and thought that poke bowl started from Japan as Japan is well known for its sashimi but it definitely has its influence from the Japanese cuisine. There are so many variations of poke bowl out there. You can eat it as an appetizer or as a main on its own. It is usually accompanied by fruits or vegetables such as avocado, tomatoes, corn, edamame, cucumber and even raw cabbages.

There are spicy and non spicy versions out there and you may even tweak it to your own preference by mixing in your favorite raw fish inside. Personally I love salmon, tuna and scallops! They go so well together!

Here is our version of poke bowl! Do let us know if you have other versions to share!

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Prep Time 20 mins

Cook Time 10 mins

Course Main Course

Cuisine Japanese

Servings portions

Calories 380 kcal

Equipment

Rice Cooker
Mixing Bowl
Chopping Board
Knife

Ingredients

400 grams Salmon sashimi grade, cubed
2 qty Cucumber cubed
2 qty Avocado cubed
1 cup Edamame cooked and shelled
1 qty Red Onion diced
2 stalk Spring Onions
4 cups Sushi Rice

Marinade

2 tbsp Rice Vinegar
1 tbsp Lime Juice
1 tbsp Soy Sauce
1 tsp Sesame Oil
1 tbsp Ginger minced
1 tbsp Garlic minced

Toppings

1 sheet Nori seaweed
1 tbsp Furikake rice seasoning
1 tbsp Tobiko fish roe

Instructions

Make sure you salmon is deboned then proceed to cut: Salmon, Avocado, Red Onion, Cucumber, Spring Onions to either uniform dices and/or sliced
Mix the Marinade ingredients together. Make sure the sugar is dissolved properly. Leave for 20 minutes or so.
Use the rice as a the base in your bowl. Then start layering; cucumber, red onion, edamame, avocado, spring onions, salmon.
Top up with your added toppings.

Notes

Replace Salmon: It really doesn't have to salmon. Traditionally hawaiians use Ahi Tuna (not much use in Singapore; but you can replace it with any sashimi grade Tuna, Salmon Ootoro, Tako (octopus) or any other sashimi you can think of.
Rice: Instead of leaving it bland, you can also marinate your rice with some flavours! A little; mirin, sugar, rice vinegar would work wonders!
Add more flavour: Add more flavour into your marinade! You can start with a little yuzu, grated lemon zest even an odd jalapenos wouldn't me amiss.
Sesame Oil & Soy Sauce: Get the best. Really. The cheap chinese variety won't spoil the dish, but it doesn't generate enough umami for the dish.
More Ingredients: Feel free to add more! Here's a few suggestions: Cherry tomatoes, Chopped coriander, Toasted sesame seeds, Garbanzo beans, Marinated Eel, Kimchi, Siracha Sauce!
Dont waste the marinate! : Use the excess marinate to dress the dish!

Nutrition

Calories: 380kcal

Keyword quick and easy, sashimi

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