Pronounced ‘poh-kay’ Poke means ‘to slice or cut’ in Hawaiian and is basically deconstructed sushi, with chunks of fresh raw fish, served with rice, veggies and soy sauce.
This delicious poke bowl has become a regular in our house for the past few months. Sushi is one of my favorite meals of all time. I suppose that’s why the deconstructed sushi poke bowl is hands down one of my best meals too, and perfect for hot summer days. This colorful, fun, and simple dish is easy to prepare and also good for you. Especially all the healthy omega oils from the fish.
The fun thing about a poke bowl is you can mix things up according to your own preference or whatever ingredients is available. Use this recipe as a guideline and experiment using ingredients that appeal to you.
Here are some notes on my favorite ingredients and why I like them so much.
Sushi grade salmon: Be sure to source your salmon wisely. Nothing beats a good quality piece of raw salmon. I always try to find the fattiest parts.
Rice: I suggest using a rice cooker or Instant Pot for cooking the sushi rice. It’s the easiest, simplest no-fail method. If you don’t have one, simply follow the instructions on the packet. If you prefer something more wholegrain, then substitute the white rice for brown sushi rice, quinoa, or any other wholegrain.
Tamari: Tamari is the gluten free soya sauce option. If you are looking for a soy free option, I would recommend liquid aminos or coconut aminos. However, if you can tolerate soy and gluten then soya sauce is perfectly ok.
Mirin: If you are into Japanese cooking, you definitely need this condiment in your cupboard otherwise you are missing out. Mirin is a type of rice wine, but with low alcohol content and higher sugar content that forms naturally during the fermentation process. The taste is a bit sweet with a subtle tang and richness that pairs perfectly with all the umami flavors.
Sesame oil: It adds a nice robust nutty flavor to a poke. You can skip it if you don’t have it on hand, but it really gives the poke that amazing Asian flavor.
Rice Vinegar: It offers that perfect tang that cuts through the salmon, especially if it is a fatty piece. It definitely adds to that authentic sushi-tasting experience.
Nori Strips: This is a superfood on its own, besides the added flavor it is also rich in vitamins, minerals, antioxidants and fibre – some bonus benefits for your gut.
Pickled sushi ginger or fresh ginger: The ingredient that gives your mouth some heat and punch at the same time. Interestingly, there is more to ginger and raw fish than just the added taste. Ginger aids in digestion and helps kill unwanted bacteria that may occur in raw fish. In Eastern culture, fish are “cold” and ginger “warm” – eating the two together brings the yin and yang in balance.
- Serves 4 as a starter and 2 as a main.
- The secret to a Poke bowl is a good mix of color, texture, flavor, and crunch.
- 90ml Tamari
- 60ml Mirin
- 30ml Rice Vinegar
- 5ml Sesame oil
- 250g Sushi-grade salmon cut into cubes
- 1 cup uncooked sushi rice
- 1 avocado mash with a fork
- 1 small carrot cut into matchsticks
- 1 small cucumber spiralized
- Edamame beans or peas
- Green onion chopped
- Pickled ginger
- Nori strips
- Toasted Sesame seeds
- Wasabi (optional)
- Lime (optional)
Let’s get started:
- In a bowl whisk together tamari, rice vinegar, mirin, and sesame oil.
- Prepare rice according to package instructions. Allow to cool.
- Remove the skin and bones from salmon.
- Cut salmon into cubes or desirable bite size pieces.
- Prepare all the fresh ingredients.
- 15 minutes before serving add half of the sauce to salmon cubes and marinate.
- Divide the sushi rice into two or four shallow bowls.
- Top each bowl with marinated salmon, avocado, cucumber, carrot, edamame beans, and green onion.
- Garnish with nori strips and sesame seeds.
- Serve with lime wedges and the rest of the sauce on the side.
Tried this recipe? Please share your experience, variations or results in the comments below!