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Salmon Poke Bowl

As a traditional appetizer or main dish this salmon poke bowl is a delicious taste of Hawaiian cuisine.

A poke bowl (also sometimes spelled poké to help with pronunciation) is an Hawaiian dish, heavily influenced by Asian cooking, that features raw fish. Most commonly, you'll find tuna poke (ahi poke), shellfish, or salmon as I've used in this recipe, but there are many other variations to explore. My salmon poke bowl uses delicious, marinated salmon on a bed of sushi rice (Calrose rice) with fresh vegetables.

Poke bowls were traditionally served as an appetizer, however, it's now common to enjoy as a main dish. Though I don't use them in this recipe, other common additions include Maui or Vidalia onions, wasabi paste, seaweed, and kimchi or other pickled vegetables.

Often there is a sauce or dressing used to top poke bowls, but this is optional. If you would like a sauce, try using the avocado from this recipe mixed with a little sriracha sauce or wasabi paste, a squeeze of lime and water to thin, blended until smooth then drizzled over the bowls.



(Makes 2 servings)

  • 1/2 cup Calrose Rice (rice used to make sushi)

  • 1 salmon fillet, cubed

  • 1 tablespoon coconut aminos

  • 1 teaspoon sesame oil

  • 1 teaspoon rice vinegar

  • 1/4 teaspoon red chili flakes

  • 1/2 avocado, sliced

  • 1 medium carrot, julienned

  • 1/2 cup purple cabbage, julienned

  • 1/2 cup radishes, thinly sliced

  • 1 cup English cucumber, sliced

  • 1/2 teaspoon salt

  • pinch black and white sesame seeds (optional)



Using a sieve, rinse the rice under cold water until the starch is removed. In a medium saucepan add water and prepare as per package instructions, adding the 1/2 teaspoon salt.

As the rice cooks, add the cubed salmon to a medium mixing bowl and drizzle with the coconut aminos, sesame oil, rice vinegar, and chili flakes. Toss to coat evenly and let marinate for 20 minutes.

Prepare the rest of the vegetables as indicated in the ingredients, leaving the avocado until just prior to serving.

To assemble, evenly distribute into 2 bowls or deep plates, some fluffed rice topped with the salmon, vegetables, and avocado. Garnish with a pinch of black and white sesame seeds (optional).


Nutritional Information Per Serving:

total calories = 307 | total fat = 6.94g | saturated fat = 0.85g | cholesterol = 32.5mg | sodium = 559.5mg | net carbohydrates = 42.76g | dietary fibre = 2.84g | sugars = 4.43g | protein = 15.8g

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