USA · Fish and Seafood Dishes
Salmon Poke Bowl
Poke is Hawaii's dish of cubed raw fish dressed with soy sauce and sesame oil; the classic there is shoyu poke made from ahi tuna, without rice.
Ingredients
- salmon, sushi-grade300 g
- short-grain rice300 g, cooked (about 100 g dry)
- soy sauce30 ml
- sesame oil10 ml
- rice vinegar10 ml
- avocado1 pcs
- edamame, shelled80 g
- cucumber1 pcs
- spring onion2 pcs
- sesame seeds5 g
- nori, sheets1 pcs
- honey5 g
Method
- 1Cook about 100 g of short-grain rice to get the 300 g cooked, then spread it out to cool to room temperature or just above. Poke is served over cool rice, not hot — hot rice partly cooks the raw fish and softens it.
- 2Check your salmon. Use only salmon sold for eating raw, and keep it cold. Wild salmon is only safe raw after it has been frozen to kill parasites: at −20°C or colder for 7 days, or at −35°C for 15 hours. A typical home freezer is not reliably that cold, so buy wild salmon already frozen for raw use. Farmed salmon raised on pellet feed does not carry this parasite risk. If you are not sure how the fish was handled, don't eat it raw.
- 3Pat the salmon dry and cut it into even 1.5 cm cubes with a sharp knife. Even cubes marinate evenly and look clean in the bowl.
- 4Make the marinade: whisk the soy sauce, sesame oil, rice vinegar, honey, and half the sliced spring onion together in a bowl.
- 5Add the salmon cubes and fold gently to coat. Marinate for just 15 to 20 minutes in the fridge — long enough to season, short enough that the fish stays silky and doesn't cure firm.
- 6While it marinates, boil the edamame for 3–4 minutes, then cool them under cold water, dice or slice the cucumber and avocado, and divide the cooled rice between two bowls.
- 7Spoon the marinated salmon over the rice and arrange the edamame, cucumber, and avocado around it. Scatter the remaining spring onion, the sesame seeds, and torn nori over the top and serve cold. Eat the poke the day you make it.