Hawaiian poke is a rice bowl topped with fresh, sushi-grade fish and lots of fun toppings.
This salmon avocado poke bowl recipe is a super simple, light meal.
The first time I ever ate raw fish was when I was about ten or eleven years old.
Lisa Lin
What Is a Poke Bowl?
A poke bowl (pronounced po-kay!)
The fish is usually tuna, but salmon and other sashimi-quality fish can be used as well.
Lisa Lin
ensure to buy only very high quality salmon since you’ll be eating it raw.
In Japanese supermarkets, fish is labeled “sashimi” when it’s safe to eat raw.
Otherwise, ask your fishmonger about the quality of the fish.
Lisa Lin
Just cooksome rice, toss the fish with the dressing, and serve!
I like to place all the extra toppings on the table so that everyone can help themselves.
Here are some great toppings you’re free to add:
Eat Right Away!
Lisa Lin
Poke bowls are a fresh dish, meant to be eaten right away.
Prepare all the components just before serving, and don’t plan on leftovers!
Tamari has a more intense flavor, so I would use only 3 tablespoons of tamari for the sauce.
Lisa Lin
Feeling the Hawaiian Vibe?
Gluten-free option:Substitute 3 tablespoons of tamari for the soy sauce.
Then cook the rice according to package instructions or in a rice cooker.
Lisa Lin
Fluff and keep covered until ready to eat.
Cut the salmon into 1/2-inch cubes.
Add the salmon into a medium bowl and set aside.
The garlic powder and sugar will not dissolve completely, but that’s fine.
Add the sliced scallions to the bowl with the salmon, saving 1 to 2 tablespoons for garnish.
Add the soy sauce mixture to the salmon and scallions.
Using a large spoon or a rubber spatula, gently mix the salmon with the soy sauce mixture.
Divide the rice between each bowl and then the salmon.
The poke bowl is best enjoyed immediately.
