Living in California it’s like a new poke shop opens up everyday. Don’t get me wrong I’m not complaining. I am a huge fan of these healthy tasty bowls and I have them at least 3 times a month. I’ve always been a fan of sushi and eating raw fish because of the flavor and the benefits of omega-3 fatty acids.
Poke, pronounced poh-keh is a Hawaiian word which means to “slice or cut crosswise into pieces”. Originally, Hawaiian Ahi Poke was made with Ahi Yellowtail Tuna but now I’ve seen it substituted with all kinds of sushi-grade fish. My go-to combo is with salmon and avocado. The flavor is so rich, and any of you that like that combo in your sushi rolls, it’s even more flavorful having it in poke bowl. My husband Ryan loves Ahi Tuna, so we made these bowls with two different sauces of each fish.
I know the idea of eating raw fish is a bit much for some people. I wasn’t always a big raw fish lover my self, the idea of it used to creep me out when I was younger. I fully came around to the idea when I lived In Vancouver, BC and had access to some of the freshest fish and amazing sushi spots. Having fresh fish definitely helps, so if you have access to a market with great sushi grade fish I would recommend that route for ample flavor. I think the more you have it, the more you get used to the texture and start craving it. If you really can’t get around the “rawness” try substituting with cooked shrimp or octopus.
A healthier way to serve this dish and how I usually get it is with brown rice over a bed of greens. My favorite toppings are, avocado, ginger, edamame, mango, fried onions and jalapeño for some spice. I loveeeee drizzling some sriracha mayo on the Salmon Poke bowl for some additional flavor.
This recipe is super easy to make and I suggest making the fish before hand so you can refrigerate it for up to two hours before you serve it.
1/2teaspoonsesame seeds or Gomasioplus more for garnish
Salmon Shoyu Marinade
1poundsushi grade salmoncut into 3/4 (1.5 – 2 cm) cubes
4 tablespoons soy sauce
4 teaspoons sesame oil
2-4 tablespoons green onion finely sliced (use some of the white and green part)
Spicy Sriracha Mayo Sauce
2 tablespoons mayonnaise
1 tablespoon sriracha
1/8 teaspoon salt
2cupsbrown riceor white rice, cooked
1 cucumber sliced
1 cup cooked edamame
1 -2 jalapeno thinly sliced
1-2 avocado sliced (depending on how much you like)
*Pickled ginger, fried shallot, green onions, mango, micro-greens, dried seaweed for topping ( be as creative as you wish)
In a medium sized bowl combine ahi tuna, soy sauce, rice vinegar, sesame oil, crushed red pepper flakes, green onions and sesame seeds. Stir it all together. Serve immediately or refrigerate covered for up to 2 hours before serving. Give it a quick stir again before serving.
In another Medium sized bowl combine salmon, soy sauce, sesame oil and green onions. Stir all together and again serve immediately or refrigerate covered for 2 hours.
Divide the cooked rice, salad, cucumber, edamame, avocado and jalapeno, poke and desired toppings to each bowl.