Salmon poke bowl
Poke simply means cut pieces, and the Hawaiian bowl started as a fisherman's snack: raw fish, salt, seaweed. The modern version adds seasoned rice and fresh vegetables, and the pre-sliced sushi-grade Salmon Topping cuts out most of the work.
Instructions
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Thaw the salmon
Move the Salmon Topping from the freezer to the fridge 3 to 4 hours ahead. It is served raw, so slow thawing is the only preparation that matters.
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Cook the rice ⏱ 22 min
Rinse the rice in 4 to 5 changes of water, until it runs almost clear. Cook with 240 ml of water for 12 minutes over low heat, then rest 10 minutes under the lid without lifting it.
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Season the rice ⏱ 3 min
Fold the rice vinegar into the warm rice with a paddle and let it come down to room temperature. Meanwhile blanch the edamame for 3 minutes in salted water and drain.
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Marinate the salmon ⏱ 10 min
Cut the salmon slices into 2 cm cubes and toss with the soy sauce and sesame oil. Chill for 10 minutes, no longer: beyond that the marinade starts to cure the fish.
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Build the bowl
Spread the rice in the base of the bowls, then arrange in sections the salmon cubes, edamame, goma wakame, cucumber ribbons and avocado slices. Spoon over the leftover marinade.
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Finish it
Scatter the sesame seeds and spring onion. Serve right away, while the salmon is cold and the rice lukewarm, that contrast is the whole charm of a good poke.
Good to know
The salmon stays in the marinade for 15 minutes at most. The salt in the soy starts to firm it up and the silky texture is lost. Season the rice while warm, but build the bowl with lukewarm rice, otherwise the salmon warms up and loses its freshness.
Frequently asked questions
Can you eat the salmon raw in a poke bowl?
Yes, the Salmon Topping slices are sushi grade and are served raw, as in an authentic poke. Move them from the freezer to the fridge 3 to 4 hours ahead, slow thawing is the only preparation that matters.
How long does the salmon stay in the marinade?
Ten minutes in the fridge at most, cut into 2 cm cubes with soy sauce and sesame oil. Any longer and the salt in the soy starts to cure the fish and it loses its silky texture.
Which rice should I use for a poke bowl?
Koshihikari Sushi Rice, rinsed in 4 to 5 changes of water and cooked with 240 ml water for 12 minutes over low heat, then 10 minutes under the lid. Season it warm with rice vinegar, but build the bowl only lukewarm.
What can I use instead of edamame or goma wakame?
Both are optional as structure, but they give the bowl its classic texture. Shelled Edamame are blanched for 3 minutes in salted water, while Goma Wakame goes in straight from the pack, cold.
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Salmon poke bowl
Salmon poke bowl
Poke simply means cut pieces, and the Hawaiian bowl started as a fisherman's snack: raw fish, salt, seaweed. The modern version adds seasoned rice and fresh vegetables, and the pre-sliced sushi-grade Salmon Topping cuts out most of the work.
Notes
The salmon stays in the marinade for 15 minutes at most. The salt in the soy starts to firm it up and the silky texture is lost. Season the rice while warm, but build the bowl with lukewarm rice, otherwise the salmon warms up and loses its freshness.
