Making colorful, fresh, salmon poke bowls at home is pretty impressive, not to mention healthy, and affordable (compared with store bought for 4). All you need quality sashimi grade salmon(fish), some fixings and you are set. Poke bowls are very adaptable with lots of little components and sauces to mix and match, plus—you’ll need access to really great, high-quality raw salmon fish(sashimi grade), other components that work well are edamame, pickled cucumber, salad greens, rice, crunchy tempura remains, seaweed salad, pickled ginger, surmi, even chopped mango make an excellent addition. You can DIY a poke bowl easily!
Hawaiian poke–the real authentic stuff, is simple very fresh raw fish, massaged with seaweed, sea salt and sometimes kukui nuts added and enjoyed by ancient Hawaiians. Later as Japanese immigrant came to the islands they brought ingredients like sesame oil and soy sauce that added more flavor and seasoning to this magnificent dish. Hawaiian poke is made several different ways with different combinations making it popular all over the world.
You can find sashimi-grade salmon at reputable grocers, fish-mongers as well as Japanese or Asian grocery stores. I usually check for the delivery day and plan to make this that same day. Fish deteriorates very fast so quality and timing are essential to look out for. Salmon is at best in the summer months if you have a super fresh source for sashimi-grade. Seared ahi or any other fresh fish can stand in here too.
Salmon Poke Bowl
Ingredients
- 1-1.5 lbs sashimi grade salmon cubed
- 2 tbsp toasted sesame oil
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- salt and pepper as needed
For Surmi
- 1 cup surmi, flaked
- 1-2 tbsp mayo
- 1 tbsp cream cheese optional
- sea salt and black pepper
For the Bowls
- 2 small avocado sliced or cubed
- 1 cup heaped edamame, shelled frozen is fine, defrosted and blanched
- 5-6 cup romaine chopped or a combo of romaine, spring greens
- 1 cup micro greens optional
- 1 cup seaweed salad optional
Cucumber Salad
- 4 medium Persian cucumbers, thinly sliced
- 1 tsp sugar
- 2 tbsp rice or apple cider vinegar
- ¼ tsp sea salt
For serving
- Pickled ginger
- 1-2 cups cooked rice
- Sriracha Mayo(link is for reference only)
- Wasabi Mayo(link is for reference only)
- Toasted sesame seeds
- spring onions finely sliced,
- furikake or toasted sesame seeds for sprinkling
Instructions
- In a bowl combine all the ingredient s for salmon, gently mix and refrigerate until everything else is ready to serve.
- In another bowl combine sliced or chopped cucumbers with the remaining ingredients, gently toss or massage the ingredients well. Allow to sit for 10-15 minutes to marinate and pickle. Set aside.
- In a small bbowl add the mayo, cream cheese( if using) whisk well. Fold in the surmi flakes and season.
- Divide the salad greens into 4-5 bowls. Divide the rice as needed. Divide the surmi and marinating salmon. Followed by edamame, pickled cucumber, avocado slices, micro greens, if using.
- Top the bowls with furikake, thin drizzle of both sauces, pickled ginger, spring onions as needed by each diner. Enjoy!
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