The poke bowl has its roots in the Hawaiian cuisine of Polynesian fishermen who dressed raw fish trimmings with sea salt, seaweed and kukui nuts. In the 2010s it became globally popular as a healthy and visually attractive food format, adopting Japanese ingredients such as sushi rice and soy. Today it is a global gastronomic phenomenon that combines Hawaiian tradition with Instagram aesthetics.
International
Salmon Poke Bowl
American Salmon Poke Bowl: traditional step-by-step recipe, with chef tips and clear times.
- USA
- Main course
- High protein
- High fiber
- easy
25 min
Tiempo de Preparación
2
Servings
Nutrición por ración
- Calories 480 kcal
- Protein 32 g
- Fiber 6 g
- Carbohydrates 42 g
- Fat 20 g
- Sodium 680 mg
Story behind the dish
Preparation
Bowl Poke Salmon is a US preparation with easy difficulty. Reserve about 45 minutes in total (25 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g of fresh salmon for sashimi in cubes.
- Have ready: 200 g of cooked sushi rice.
- Have ready: 1 ripe avocado, sliced.
- Have ready: 100 g of shelled edamame.
- Have ready: 1 grated carrot.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Prepare the sushi rice and let it cool to room temperature.
Prepare the sushi rice and let it cool to room temperature, season with rice vinegar.
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Cut the salmon into 2 cm cubes and marinate with the soy sauce.
Cut the salmon into 2 cm cubes and marinate with the soy sauce, sesame oil and sriracha for 10 minutes. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Prepare all the toppings: slice the avocado
Prepare all the toppings: slice the avocado, cut the cucumber, grate the carrot and shell the edamame.
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Distribute the rice at the base of the bowls and place the salmon…
Distribute the rice at the base of the bowls and place the marinated salmon in the center. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Arrange the toppings around the salmon in an aesthetic way: avocado
Arrange the toppings around the salmon in an aesthetic way: avocado, edamame, cucumber, carrot.
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Top with sesame seeds
Top with sesame seeds, nori strips and pickled ginger on the side.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with bluefin tuna instead of salmon.
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