While sushi has long ago made itself well-known across America, another raw fish dish from the Pacific is just now making its big splash: poke. Pronounced POH-keh, this Hawaiian fish salad is one of the hottest new additions to many big city dining scenes. But you don’t need to pay a visit to some trendy restaurant district to enjoy poke yourself. Try this easy salmon poke bowl recipe today and see if it inspires you to create your own poke bowl combinations.
- 1 pound salmon, diced into 1/2-inch cubes
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon ginger, grated
- 1/2 teaspoon garlic, minced
- 3 green onions, white parts thinly sliced
Rice bowl ingredients:
- 2 cups cooked brown rice
- 1 cucumber
- 4 radishes
- 1 avocado
- 2 carrots
- black sesame seeds
Step 1: In a medium bowl, combine the soy sauce, sesame oil, rice wine vinegar, ginger, garlic and green onions. Stir well to combine. Then, add the salmon and marinate for about 30 minutes in the refrigerator.
Step 2: Using a vegetable peeler, peel thin, long ribbons of cucumber. Then, thinly slice the radishes. Quarter the avocado and cut into thin slices. Lastly, peel the carrots and then cut into thin strips about 1-inch in length.
Step 3: Divide the brown rice up between 4 bowls, and place the salmon over the top of the rice, and sprinkle with sesame seeds. Then, add the cucumber, radish, avocado and carrots to the salmon poke and serve immediately.
This dish is best served with a side of steamed and lightly salted edamame. Use the hashtag #DKMCrecipes to share your dishes and let us know other recipes you would like to try.