I love making poke bowls for lunch or dinner. They are delicious and offer a variety of flavors. When hosting a large group, people can pick and choose their own toppings – fully customizable!
You can even make poke bowls to-go. I made three with Alaskan Salmon for myself and two girlfriends for dinner at a concert at Red Rocks. Fast, easy, and nutritious!
- 1 1/2 lbs Alaska salmon fillet, previously frozen, pin bones, skin and blood line removed, cut into half-inch cubes
- 1 mango
- 1 English Cucumber (I like to marinate in rice vinegar first)
- 1 bunch green onions, thinly sliced
- 1 avocado
1/2 cup pickled Ginger
2 Tbsp. Black or White sesame seeds, lightly toasted
- 3 cups uncooked sticky rice
- 2 Tbsp Garlic Chile sauce
- 1 cup soy sauce (or I do 1/2 sweet soy and 1/2 regular soy)
- 3/4 cup sesame oil
- 1/2 cup mirin (optional)
In a stainless steel bowl, combine all ingredients. Gently mix to coat the fish. Store refrigerated for up to 2 days.
- Best to let the poke marinate for 30 minutes before serving.
- Defrost fish in a perforated pan (covered) overnight to drain the juice from the fish.
- For the dressing, try making with toasted sesame oil for a rich flavor. Add 1 Tbsp. of local honey for a sweet note.
The Base and Beyond
What to put in the bottom of the bowl? You can start with the classics like rice… white, brown or black. Or go greens or grains with foods like supergreens, quinoa or farro.
The beauty of poke is that it also works beyond the bowl – on crostini, rice crackers, inside tacos, burritos, etc. The possibilities with poke are endless. In this video I used Calrose rice (sticky white rice also used for sushi).