Here you have one of my favourite meals ever…..a Salmon Poke Bowl. However, this is my first DIY poke bowl and I have to say I was pretty impressed with the result. This is a pretty simple and easy recipe that all of you will be able to replicate at home!
So don’t get me wrong although I’m saying this was a very easy recipe it did require some preparation. Largely in the form of shopping! I spent a Saturday morning going to the local Grainger Market in Newcastle to get a few ingredients I just didn’t have at home. One of which was sashimi grade Salmon. You can’t just buy any Salmon from the local supermarket you do need to go to a good quality fish mongers and make sure you get good quality sashimi salmon. It cost me about £6 for two portions worth which isn’t cheap but a necessity for this recipe!
Alongside the market I also popped into a Chinese supermarket in China Town to get a few key ingredients:
- Sushi Rice (could swap for quinoa or regular white rice but it won’t be quite the right texture)
- Poke Bowl Dressing or ( 1.5 tbsp light or all purpose soy sauce, 2 tsp dark soy, 2.5 tbsp toasted sesame oil, 2 tbsp mirin, 2 tbsp rice vinegar, 2.5 tsp chilli paste or Sriracha and 1.5 tsp grated ginger )
- Sesame seeds
You’ll likely be able to find the sushi rice in some big supermarkets and I recently found the Poke Bowl dressing in Sainsburys but you could use the above ingredients to make your own instead.
Once you have all your ingredients your good to go. I prepped all the toppings I wanted to include in my bowl which for me was:
- Shelled edamame
- Red cabbage
- Spring Onion
Then the hardest part of the bowl is cooking the sushi rice which is also pretty easy. You cook it in the same way you do regular rice and then stir in a little bit of the poke sauce in at the end and leave to cool.
Heres the full recipe:
- SUSHI RICE:
- ¼ cup (400g) sushi rice , rinsed
- ½ cup (200 ml) water
- 3 Tbsp Poke Bowl Marinade (for the fish) and 1 Tbsp for the rice or mix together:
- 1.5 tbsp light or all purpose soy sauce
- 2 tsp dark soy
- 2.5 tbsp toasted sesame oil
- 2 tbsp mirin
- 2 tbsp rice vinegar
- 2.5 tsp Sriracha
- 1.5 tsp grated ginger
- POKE BOWL:
- 80g sashimi grade Salmon (could use tuna)
- 1 small carrot , finely sliced
- ½ cucumber , deseeded and finely diced
- 1 small avocado , peeled and diced
- 2 red radish , finely sliced
- ¼ cup shelled edamame ,steamed
- 1 spring onion , finely sliced on the diagonal
- Black sesame seeds
- SUSHI RICE:
- Place water and rice in a large saucepan over medium high heat, no lid.
- As soon as it comes to a boil lower heat to medium low, place lid on and leave for 18 - 20 minutes or until water is completely absorbed). While the rice is cooking chop all the toppings as described above.
- Remove the rice from the heat with the lid still on and leave for 15 minutes. If using mix in 1 Tbsp of the Poke Bowl sauce once cooled.
- Place the rice in your bowl and the top with all the toppings.
- Place tuna in 2 Tbsp of the Poke Bowl Dressing and toss (no need to marinate), then immediately transfer onto rice with the toppings and sprinkle on sesame seeds and the remaining marinade from the fish
Let me know if you try it out 🙂
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Hi, I’m Vicky and I created this blog to hopefully pass on my passion for baking up yummy healthy creations. Eating healthy and exercising is a big part of my lifestyle and something that is very important to me. Thanks for reading!