This Salmon Poke Bowl makes a light, healthy and refreshing meal. Best of all, it’s so easy to customize with your favorite vegetables and perfect for those busy weeknights.
Poke Bowls…have you had them yet? They are basically a raw fish salad marinated in various seasonings served with vegetables, sesame seeds and seaweed over a bed of rice.
I was first introduced to this dish a few years ago on our trip to Japan at a Hawaiian themed restaurant and was instantly hooked.
These beautiful bowls make a satisfying light meal that requires little to no cooking and have been popping up in trendy restaurants everywhere these days. I was totally stoked when one opened up in my small town a few months ago too.
It may look intimidating, but guess what? It’s totally easy to make these at home!
There are a ton of variations that you can try and for today’s recipe I’m using salmon which you may have caught me sharing over on Snapchat and IG Stories a few weeks ago.
It’s important to pick up some fresh sushi grade salmon when assembling your own poke bowls. Just ask your local fish monger if the salmon or tuna for purchase is sushi grade or safe to eat raw.
If there are any Asian markets near you, be sure to check them out to see if they carry sushi grade fish as well – you might be able to find a bigger assortment of salmon, albacore or yellowtail tuna.
And if you aren’t into raw fish, you can still enjoy a poke bowl – just add some cooked salmon or shrimp to the marinade and it will still be delicious!
The marinade is just a combination of soy sauce, rice vinegar, sesame oil, honey, ginger and garlic.
It’s savory, tangy, slightly sweet and spicy which gives just the right amount of flavor into the salmon. You can also add some sriracha or red pepper chili flakes if you want a kick of heat.
This Salmon Poke Bowl makes a light and healthy dinner and the best part is that you can totally use whatever veggies or fruit you have on hand.
I loaded mine up with some lettuce, carrots, cucumber, edamame, red bell peppers and some sweet pineapple over a bed of rice.
We usually have a batch of fresh rice on hand which makes putting together meals like this so much easier. Like many Asian families, my parents and in-laws both owned a rice cooker and got the same Tiger rice cooker for us when my husband and got married. After 9 1/2 years, it’s still going strong today.
So you can imagine how excited I am to be able to team up with Tiger to offer one of their nifty new designs along with an electric water heater (sooo handy for making tea, hot chocolate or even defrosting the edamame beans) for one of my readers too!
Giveaway details below after the recipe!
The giveaway will consist of two winners each winning either:
1 x Tiger JAX-T18U Micom Rice Cooker (retail $430 US) OR
1 x Tiger PDU-A50U Electric Water Heater and Warmer (retail $250 US)
Giveaway is open to US residents over the age of majority. Giveaway is open until November 19, 2016 at 11:59 pm CST. Winner will be selected at random and notified within 24 hours of the contest ending. Full details can be found on the rafflecopter.
Disclosure: This giveaway is sponsored by Tiger Corporation. However, the recipe and all opinions are 100% my own.
Salmon Poke Bowl
- For the marinade
- 1/2 red onion, finely diced
- 1/2 cup green onions, chopped
- 1/3 cup soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 1/2 tablespoon honey or sugar
- 1 clove garlic, minced
- 1/2 tsp ground ginger
- For the bowls
- 1 lb sushi-grade salmon, cut into 3/4" chunks
- 1/2 cup shredded lettuce
- 1 medium carrot, sliced into thin matchsticks
- 1 cup pineapple chunks
- 1/2 cucumber, sliced thinly into rounds
- 1/2 cup shelled edamame, cooked
- 1 red bell pepper, sliced thinly into strips
- Sliced green onions for serving
- Shredded Nori seaweed
- Cooked white rice, to serve
- Sesame seeds
- Sriracha sauce for spicier version (optional)
- In a medium bowl, mix together red onion, green onion, soy sauce, honey, sesame oil, garlic and ginger. Set aside.
- Remove bones and skin from your salmon, if any, and cut the fish into 3/4 inch chunks.
- Add fish to the bowl with the marinade and toss to coat. Adjust seasonings as needed. Refrigerate until ready to serve.
- Divide your poke bowls each with some rice,salmon, pineapples, edamame, vegetables and sprinkle with sesame seeds and more green onions on top. Serve with shredded seaweed and more soy sauce on the side, if desired.
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