This easy salmon poke bowl recipe tells you all you need to know about how to make poke, the healthy and delicious traditional Hawaiian meal! Filled with pineapple, cucumber, rice, avocado and tender salmon – if you love sushi, you are going to love salmon poke!
Remember a little while back when I was rhapsodizing about my new favorite tuna recipe, the tuna poke? I guess it was only a matter of time before it dawned on me – sushi lover that I am – that after tuna sushi, my next favorite sushi is salmon, and so if I love tuna poke it was a pretty safe bet that I was going to love salmon poke just as much. This bowl is packed with all kinds of healthy goodness and requires absolutely zero cooking! Ready to hear more about poke in general and this salmon poke bowl recipe in particular? Let’s make it!
Poke (which rhymes with okay, which is so appropriate because it is all KINDS of okay) is a traditional Hawaiian dish comprised of chopped marinated raw seafood, and you can find it everywhere from roadside stands to fancy restaurants there. Poke literally means “to chop” and once you cook the rice, that’s all you need to do to make poke – you chop!
You start with the very best piece of salmon you can find. Ask at the seafood counter for sushi-grade salmon if they have it, and wild-caught if they have that. You are going to dice it up into bite-sized pieces and marinate it in a lovely bath of soy sauce and lime juice and other good things. Make sure you keep it in the fridge to marinate it. Once it has marinated for a while, all that’s left to do is pop it into a bowl with the other ingredients. I like to make a bed of rice flavored with a little vinegar, arrange the salmon in the middle, and surround it with the other ingredients.
I mean, how pretty is that? Almost too pretty to eat. Almost. :) Have you tried poke before and do you have a favorite version? Tell me in the comments!Print
This easy salmon poke bowl recipe tells you all you need to know about how to make poke, the healthy and delicious traditional Hawaiian meal!
- 1/4 cup soy sauce
- 4 tablespoons sesame oil
- Juice and zest from one lime
- 1 tablespoon rice vinegar
- 1/2 pound sushi grade salmon
- 1 cup cooked white or brown rice
- 1 teaspoon rice vinegar
- 1 avocado, peeled, pitted and cut into chunks
- 1 cup fresh pineapple, cut into chunks
- 1 small cucumber, peeled and either spiraled or cut into small dice
- 1 scallion, chopped
- sesame seeds for garnish
- Combine the soy sauce, sesame oil, lime juice and zest and one tablespoon rice vinegar in a medium size mixing bowl. Cut the salmon into bite-sized chunks (discard any skin) and add to the bowl. Mix well, cover the bowl and let the salmon marinate in the fridge for at least one hour and up to 12.
- When you are ready to make the bowls, stir one teaspoon of rice vinegar into the cooked rice and divide the rice among two bowls or soup dishes. Scoop the salmon out of the marinade and divide between the two bowls. Do the same with the pineapple, cucumber and avocado.
- Sprinkle the bowls with the chopped scallion and sesame seeds, drizzle a little of the salmon marinade over the top and serve at once.