Ever since I started working, Poke Bowls have become one my go-to. They’re filling, healthy and, more importantly, delicious ! I usually have it once a week.
However, you can tell that the salmon, especially recently as inflation has taken its toll, is rarely top-quality, and the sauces leave room for improvement. Plus, it is much cheaper to make it at home, with better quality ingredients, and precisely how you want it !
I made a quick salmon poke bowl here, to minimize prep time, with what I see as essentials :
- vinegared rice as a base,
- avocado for the flavour and buttery texture it brings,
- mango for a touch of sweetness that balances the savoury flavour profile,
- cucumber for the crunch,
- some tasty salmon, quickly marinated while you cut your veggies in the same poke sauce you’ll pour at the end.
You could definetely replace the salmon with any other fish you’d like -tuna and white-fleshed fish such as sea bream, sea bass or even cod work well here. If using sea bream or sea bass, don’t let it marinate for more than 20mn (the fleshes are more fragile here).
What makes the difference is the sauce, a simple but highly effective association between soy sauce, sesame oil, rice vinegar, agave, garlic, ginger, and chilis if you’re up for a bit of spice.
My companion said it was the best poke he’s had ; my work here is done ! *Poke drop*
Quick Salmon Poke Bowl – Recipe
Ingredients – Where to find them
Some ingredients for this dish are basic Asian pantry items (soy sauce, sesame oil, rice vinegar). You should be able to find those in traditional grocery stores, without needing to visit an Asian one.
Ingredients – Advice & key points
- Do buy fresh, sushi-grade fish. I go to the fishmongers’ and tell him I’m going to eat it raw. Straight after buying it, I always put in in the freezer for 24 hours ; it kills any possible Anisakis, which are parasites that can really hurt you. Then let it defrost overnight in your fridge.
- Please buy ripe avocados and mangoes. If they’re not, your poke simply won’t be tasty.
- You could skip the vinegar/sugar in the rice if you’re feeling lazy. I sometimes do, and it doesn’t make a real difference considering the powerful sauce.
- Conversely, definitely feel free to add other ingredients ! The ones I find best suited for a poke are :
- raw or pickled red cabbage,
- edamame, wakame (you can find them both frozen in Asian stores),
- white or red onions,
- radishes,
- kimchi.
Got everything you need ? Let’s Poke !
Quick Salmon Poke Bowl
Description
Soft and fluffy rice topped with salmon in a fresh, garlicky and gingery marinade. The indulging avocado-mango pairing is a must ; add some crispy cucumber, and you're on your way to the best poke you've ever had !
Ingredients
For the rice
For the Sauce
Bowl Assembly
Instructions
-
Launch your rice and salmon
Wash your rice several times (4 to 5 usually) until the water gets almost translucent. Add your water, then start cooking.
Prepare your sauce. Mince your garlic, ginger and bird's eye chili if using, then mix with the other listed ingredients.
You might need to remove the salmon skin by delicately passing a knife between the skin and the flesh. Then dice your salmon. I like quite big chunks, but not too big, around 1,5x1,5cm.
Add 1 tbsp of sauce to the salmon, then mix and let it marinate in the fridge while you finish prepping.
Mix your vinegar, sugar and salt in a small glass.
-
Prep those veggies
When the rice is done, immediately add your vinegar mixture, then let it cool.
Dice your mango (see technique in the video) and your avocado in small chunks. Slice your cucumber in 2 lengthwise. Remove the central part, then slice each bit thinly.
Mince your cilantro.
Toast your sesame seeds if needed (around 2mn in a hot pan).
Assemble : first layer your rice, then your bowl elements. Top with cilantro and sesame seeds, add around 2 tbsps of sauce to each bowl.
Et voilà !! You're done !
I recommend slicing your cucumber in half-moons instead of dicing it ; it will be easier to grab in your bowl if using chopsticks.