Wild Salmon Poke Bowl

poke bowl recipe

Wild Salmon Poke Bowl recipe
serves 2

I loved the poke bowl idea ever since I was introduced to it a few years ago. Derived from the Hawaiian grocery store staple poke (a raw fish salad usually made with ahi tuna), poke bowls combine the fish with all sorts of colorful vegetables, rice, and seasonings. I love bowl meals like this because they are flexible and allow me to create different meals on weeknights with a lot of the same ingredients. Be sure to use sushi grade fish that’s been properly handled (i.e. defrosted in the fridge and not on the counter). I used King salmon from my fish CSA, Sitka Salmon Shares, so the instructions are written assuming you have a sushi-grade frozen fish but fresh fish would obviously be great too.

for poke:
8 ounces of Sitka King salmon
1 tablespoon shoyu or tamari
1/2 teaspoon of kelp flakes (can sub nori flakes or furikake)
1/2 teaspoon honey
1 scallion, thinly sliced
1/2 teaspoon toasted sesame oil

for bowls:
1 cup cooked sushi rice or short grain white rice
Cabbage Slaw (see recipe below)
Roasted Maple Squash (see recipe below)
optional garnishes: microgreens, sliced avocado, sesame seeds, chopped nuts

1. Prepare salmon by defrosting for 24 hours in the refrigerator in the vacuum packaging.  (Since the poke is served raw, you shouldn’t defrost on the counter or using hot water.)  Before slicing, place salmon in packaging back in the freezer for 10 minutes—this will help it slice more cleanly.  Then using tweezers, remove any pin bones and using a sharp knife, cut skin off salmon.  Cut salmon into 1/2-inch cubes and place in a glass bowl. 

2. Toss with shoyu/tamari, kelp flakes, honey, scallion, and toasted sesame oil and chill in fridge for 10 minutes while you assemble the rest of your poke bowl with rice, slaw, squash, and garnishes. 

*Cabbage Slaw recipe
serves 2 

3 cups sliced purple cabbage
3 tablespoons rice vinegar
1/2 teaspoon toasted sesame oil
2 scallions, sliced
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
salt to taste

1.  In a large bowl, combine cabbage, rice vinegar, toasted sesame oil, and salt and massage lightly with your hands to break down cabbage.  Garnish with scallions and sesame seeds.   

*Roasted Maple Squash recipe
serves 2

1 kabocha squash (or butternut, acorn, red kuri), cut into 3/4-inch cubes
1 tablespoon maple syrup
1-2 tablespoons sunflower oil

1. Preheat oven to 425.  On a parchment-lined sheet tray, toss squash cubes with maple, oil and salt and roast until tender and golden, 25-35 minutes.